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Description
A rich and creamy cheesecake topped with sweet caramel and tender apples, perfect for fall.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans (optional)
- 2 cups sliced apples
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from the oven and let it cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
- In a separate bowl, toss the sliced apples with lemon juice, 1 tablespoon sugar, and cinnamon.
- Arrange the spiced apples over the chilled cheesecake.
- Drizzle generously with caramel sauce.
- Sprinkle with chopped pecans, if desired.
Notes
- For a smoother caramel drizzle, warm the caramel sauce slightly before using.
- Ensure your cream cheese is at room temperature for a lump-free filling.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg