Caramel Apple Cheesecake
480kcal
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
Filling
- 3 8-ounce packages cream cheese softened at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs at room temperature
- 1/2 cup caramel sauce plus more for topping
- 1 cup finely chopped apple such as Granny Smith
- 1/2 tsp ground cinnamon
Equipment
- springform pan
- electric mixer
- oven
- spatula
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs and 1/3 cup of sugar. Stir in the melted butter until the mixture is evenly moist and resembles wet sand.
- Firmly press the crumb mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to create an even, compact crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract with an electric mixer on medium speed until the mixture is completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating on low speed just until each egg is incorporated after each addition. Be careful not to overmix. Gently fold in the 1/2 cup of caramel sauce, chopped apples, and cinnamon with a spatula until just combined.
- Pour the cheesecake filling over the cooled crust and spread it evenly. Tap the pan gently on the counter a few times to release any large air bubbles.
- Bake for 45-55 minutes, or until the edges are set and the center still has a slight jiggle when the pan is gently shaken. The center should not be liquid.
- Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen it. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, before serving. Drizzle with additional caramel sauce just before serving.
Nutrition
Calories480kcalCarbohydrates46gProtein7gFat31gSaturated Fat18gPolyunsaturated Fat1gMonounsaturated Fat9gCholesterol125mgSodium350mgPotassium150mgFiber1gSugar36gVitamin A200IUVitamin C1mgCalcium80mgIron1mg
Notes
Let the cheesecake cool gradually in the oven to prevent cracking and chill thoroughly before serving.