Caramel Apple Cheesecake

Prep: 30 mins

Cook: 60 mins

Chill Time: 8 hrs

Total: 9 hrs 30 mins

Servings: 10 servings

Yield: 1 (9-inch) cheesecake

If you love to eat caramel apples in the fall, and you think there’s always room for another cheesecake in life, you will swoon for this caramel apple cheesecake.

A cinnamon-specked cheesecake in a graham cracker crust is topped with sweet, sauteed apples. That in turn, is then topped with a soft caramel drizzle and chopped pecans.

The perfect dessert to adorn any holiday table or celebration, although it takes a bit to make it, this cheesecake is absolutely delicious.

Ingredients

For the Cinnamon Graham Cracker Crust:

• 2 cups cinnamon graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 3 tablespoons firmly packed brown sugar

For the Caramel Layer:

• 1 (14-ounce) package soft caramels

• 2/3 cup evaporated milk

• 1/3 cup chopped pecans

For the Cinnamon Cheesecake Filling:

• 3 (8-ounce) packages cream cheese

• 3 large eggs, lightly beaten

• 1 (8-ounce) carton sour cream

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

For the Apple Topping:

• 3/4 cup apple juice or apple cider

• 1/3 cup firmly packed brown sugar

• 1/4 teaspoon ground cinnamon

• 1 tablespoon unsalted butter

• 2 apples, peeled, cored, and thinly sliced

• 1/3 cup chopped pecans

Steps to Make It

1. Gather the ingredients.

   

2. For the crust, mix together the cinnamon graham cracker crumbs, melted butter, and 3 tablespoons brown sugar in a bowl until crumbs are moistened.

   

3. Press mixture over bottom of a lightly buttered 9-inch springform pan. Preheat oven to 375 F.

   

4. In a large microwave-safe bowl, heat the unwrapped caramels and evaporated milk in 30-second intervals until melted and smooth. Stir between each interval. 

   

5. Pour about 2/3 of the melted caramel mixture over the crust and sprinkle with the 1/3 cup chopped pecans. Cover and set aside the remaining caramel mixture. Chill the crust and caramel layer in the refrigerator while preparing the next steps.

   

6. For the filling, combine the cream cheese, eggs, sour cream, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and salt in a large mixing bowl. Beat until well blended.

   

7. Carefully pour the filling into the crust on top of the caramel and pecan layer. Bake until the edges are set, and the center is still slightly loose—about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.

   

8. Completely cool the cheesecake on a wire rack. Then, cover lightly with plastic wrap and refrigerate to chill for at least several hours or up to overnight.

   

9. When ready to serve, prepare the apple topping. In a large skillet over medium-high heat, bring apple cider, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon to a boil. Cook until slightly thickened and reduced by almost half.

   

10. Stir in the butter and apples. Cook, stirring occasionally, until soft and syrupy, about 5 minutes. Allow the apples to cool slightly.

    

11. Spoon the apple mixture over cooled cheesecake.

    

12. Rewarm remaining caramel sauce in the microwave in 30 second intervals. Drizzle the caramel on top of the apple mixture and sprinkle with chopped pecans.

    

13. Slice into 10 slices and use any remaining caramel mixture to top individual cheesecake slices. Enjoy.

Tips

• Granny Smith apples are a good apple to use in this caramel apple cheesecake.
• If there are any leftovers, lightly cover with plastic wrap and place in the fridge. This cheesecake will last for 3 to 4 days in the fridge.

Nutrition Facts
Servings: 10
Amount per serving
Calories	836
% Daily Value*
Total Fat 51g	66%
Saturated Fat 25g	127%
Cholesterol 173mg	58%
Sodium 493mg	21%
Total Carbohydrate 88g	32%
Dietary Fiber 2g	8%
Total Sugars 70g
Protein 12g
Vitamin C 10mg	48%
Calcium 232mg	18%
Iron 1mg	8%
Potassium 409mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.