Best Cheesecake with Apple Caramel Topping

This Best Cheesecake with Apple Caramel Topping combines a smooth and creamy cheesecake with a sweet, tangy apple caramel topping. Perfect for any season, this dessert is sure to impress at gatherings, holidays, or as a delicious treat just for yourself. The rich cheesecake base paired with the warm, sticky caramelized apples creates a comforting, indulgent dessert that’s both flavorful and visually stunning.

Rich, velvety cheesecake topped with tender apples caramelized in a buttery, sweet syrup. The contrast between the creamy cheesecake and the warm, spiced apple topping is a match made in heaven. It’s a decadent dessert that brings the perfect balance of sweetness and texture!

Tools to Use:

9-inch springform pan
Electric mixer (or hand whisk)
Large saucepan
Mixing bowls
Spatula
Knife for slicing apples
Oven

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Ingredients:

For the Cheesecake:

1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
⅓ cup sugar
6 tablespoons melted butter
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ teaspoon cinnamon (optional)

For the Apple Caramel Topping:

3 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and sliced
4 tablespoons unsalted butter
1 cup brown sugar (packed)
¼ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

Instructions:

1. Prepare the Cheesecake Crust:

Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form a tight, even crust.
Bake the crust in the preheated oven for about 10 minutes. Once baked, set it aside to cool while you prepare the filling.

2. Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and vanilla extract, and continue mixing until fully combined.
Add the eggs, one at a time, beating well after each addition.
Once the mixture is smooth, add the sour cream and cinnamon (if using), mixing until fully combined.
Pour the cheesecake batter onto the cooled crust in the springform pan.

3. Bake the Cheesecake:

Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. It should look firm and lightly golden around the edges.
Turn off the oven, crack the oven door, and allow the cheesecake to cool for 1 hour.
Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.

4. Make the Apple Caramel Topping:

While the cheesecake is chilling, heat the butter in a large saucepan over medium heat. Once melted, add the sliced apples.
Cook the apples for about 5-7 minutes, stirring occasionally, until they begin to soften.
Add the brown sugar, heavy cream, vanilla extract, cinnamon, and salt. Stir to combine.
Bring the mixture to a simmer and cook for an additional 5-7 minutes, until the caramel sauce thickens and coats the apples.
Remove the saucepan from the heat and allow the topping to cool slightly.

5. Assemble the Cheesecake:

Once the cheesecake is fully chilled, carefully release the sides of the springform pan.
Spoon the warm apple caramel topping over the cheesecake, spreading the apples evenly over the surface.
Optionally, garnish with additional cinnamon or chopped nuts like pecans for extra flavor, or gram cracker crumble on top.

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Best Cheesecake with Apple Caramel Topping

This Best Cheesecake with Apple Caramel Topping combines a smooth and creamy cheesecake with a sweet, tangy apple caramel topping. Perfect for any season, this dessert is sure to impress at gatherings, holidays, or as a delicious treat just for yourself. The rich cheesecake base paired with the warm, sticky caramelized apples creates a comforting, indulgent dessert that’s both flavorful and visually stunning.

Equipment

9-inch springform pan
Electric mixer or hand whisk
Large saucepan
Mixing bowls
Spatula
Knife for slicing apples
Oven

Ingredients

For the Cheesecake:
1 ½ cups graham cracker crumbs or digestive biscuit crumbs
⅓ cup sugar
6 tablespoons melted butter
4 packages 8 oz each cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ teaspoon cinnamon optional
For the Apple Caramel Topping:
3 medium apples preferably Granny Smith or Honeycrisp, peeled, cored, and sliced
4 tablespoons unsalted butter
1 cup brown sugar packed
¼ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

Instructions

Prepare the Cheesecake Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form a tight, even crust.
Bake the crust in the preheated oven for about 10 minutes. Once baked, set it aside to cool while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and vanilla extract, and continue mixing until fully combined.
Add the eggs, one at a time, beating well after each addition.
Once the mixture is smooth, add the sour cream and cinnamon (if using), mixing until fully combined.
Pour the cheesecake batter onto the cooled crust in the springform pan.
Bake the Cheesecake:
Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. It should look firm and lightly golden around the edges.
Turn off the oven, crack the oven door, and allow the cheesecake to cool for 1 hour.
Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.
Make the Apple Caramel Topping:
While the cheesecake is chilling, heat the butter in a large saucepan over medium heat. Once melted, add the sliced apples.
Cook the apples for about 5-7 minutes, stirring occasionally, until they begin to soften.
Add the brown sugar, heavy cream, vanilla extract, cinnamon, and salt. Stir to combine.
Bring the mixture to a simmer and cook for an additional 5-7 minutes, until the caramel sauce thickens and coats the apples.
Remove the saucepan from the heat and allow the topping to cool slightly.
Assemble the Cheesecake:
Once the cheesecake is fully chilled, carefully release the sides of the springform pan.
Spoon the warm apple caramel topping over the cheesecake, spreading the apples evenly over the surface.
Optionally, garnish with additional cinnamon or chopped nuts like pecans for extra flavor, or gram cracker crumble on top.

Tips for Cooking:

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting to ensure a smooth batter without lumps.
Apple Selection: Use tart apples like Granny Smith to balance the sweetness of the caramel topping.
Make-Ahead: This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the apple topping right before serving for the best freshness.
No Water Bath Needed: Unlike many cheesecakes, this recipe doesn’t require a water bath, making it easier to prepare.

Why You Should Try This Recipe:

This Best Cheesecake with Apple Caramel Topping is the ultimate dessert for those who love a balance of creamy and fruity. The smooth cheesecake pairs beautifully with the sweet, spiced caramelized apples, making it a dessert that will be the star of any event. It’s simple to make yet tastes incredibly indulgent, and it’s sure to be a crowd-pleaser.

If you’re looking for a dessert that’s rich, flavorful, and comforting, this Cheesecake with Apple Caramel Topping is a must-try. With its creamy texture, buttery crust, and sweet apple topping, it’s a treat everyone will love. Enjoy this delicious dessert with family and friends, and savor every bite!