Description
This Easy Caramel Apple Cheesecake combines a buttery cinnamon graham cracker crust, creamy cinnamon cheesecake filling, tender spiced apples, and rich caramel sauce. Made in a 9×13-inch pan with no water bath or springform pan, it is a simple make-ahead dessert for fall gatherings and Thanksgiving.
Ingredients
- Graham Cracker Crust:
- 2 1/4 cups (302 g) graham cracker crumbs
- 3 tablespoons (39 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (112 g) salted butter, melted
- Cinnamon Cheesecake Filling:
- 24 ounces (678 g) full-fat block cream cheese, room temperature
- 1 cup (207 g) granulated sugar
- 3 tablespoons (24 g) all-purpose flour
- 3/4 cup (173 g) sour cream, room temperature
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, room temperature
- Caramel Apple Topping:
- 2 large apples, chopped
- 1/4 cup (56 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Sprinkle of lemon juice
- 1/2 cup (120 ml) caramel sauce
- Cinnamon Whipped Cream:
- 1/2 cup (120 ml) cold heavy whipping cream
- 1/4 cup (29 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9×13-inch baking pan.
- Mix the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press the mixture firmly into the prepared pan.
- Bake the crust for 10 minutes. Remove it from the oven and let it cool. Reduce the oven temperature to 300°F (148°C).
- Add the room-temperature cream cheese, sugar, and flour to a mixing bowl. Mix on low speed until smooth, scraping the bowl as needed.
- Blend in the sour cream, vanilla extract, and cinnamon.
- Add the eggs one at a time, mixing on low speed after each addition.
- Spread the cheesecake filling evenly over the cooled crust.
- Bake at 300°F (148°C) for 30 minutes. Turn off the oven without opening the door.
- Leave the cheesecake inside the turned-off oven for 20 minutes. Then partially open the oven door and let the cheesecake cool inside for another 15 minutes.
- Transfer the cooled cheesecake to the refrigerator and chill for 3 to 4 hours, or until completely cold and set.
- Combine the chopped apples, brown sugar, cinnamon, nutmeg, and a sprinkle of lemon juice in a pan.
- Cook the apple mixture over medium heat for about 10 minutes, or until the apples reach your preferred tenderness. Let the apples cool briefly.
- Spread the cooled apple mixture over the completely chilled cheesecake and drizzle with 1/2 cup caramel sauce.
- For the optional cinnamon whipped cream, beat the cold heavy whipping cream, powdered sugar, vanilla extract, and cinnamon on high speed until stiff peaks form.
- Slice the cheesecake into 12 to 15 portions. Serve chilled with cinnamon whipped cream and extra caramel sauce if desired.
Notes
Use full-fat block-style cream cheese rather than spreadable cream cheese for the best texture.
Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
Mix the cheesecake filling on low speed, especially after adding the eggs.
Do not skip the gradual oven cooling process.
Chill the cheesecake for at least 3 hours before adding the apple topping.
Granny Smith, Honeycrisp, Gala, and Fuji apples all work well.
Greek yogurt can replace the sour cream.
Vanilla paste can replace vanilla extract in an equal quantity.
Nilla wafers or gingersnaps can replace the graham crackers.
Apple pie spice can replace the cinnamon and nutmeg in the apple topping.
Store covered leftovers in the refrigerator for 3 to 5 days.
For freezing, freeze the chilled cheesecake without the apple topping for about 1 to 2 months. Thaw it in the refrigerator before adding the apples and caramel sauce.
Nutrition values are estimates and can vary depending on ingredient brands and portion sizes.