A creamy cheesecake layered with spiced apples and drizzled with rich caramel sauce—this dessert is a perfect mix of fall flavors!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
For the Apple Layer:
- 2 large apples, peeled and diced (Granny Smith or Honeycrisp)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Topping:
- ½ cup caramel sauce (store-bought or homemade)
- ½ cup chopped pecans (optional)
- Whipped cream (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let it cool.
2. Cook the Apple Layer:
- In a pan over medium heat, add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
- Cook for 5–7 minutes until the apples soften slightly. Set aside to cool.
3. Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined.
- Stir in vanilla and sour cream until smooth.
4. Assemble & Bake:
- Pour half of the cheesecake filling over the crust.
- Spoon half of the cooked apples evenly over the filling.
- Add the remaining cheesecake batter on top and smooth it out.
- Bake for 50–60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Chill in the fridge for at least 4 hours or overnight.
5. Add the Toppings:
- Drizzle caramel sauce over the chilled cheesecake.
- Sprinkle chopped pecans on top (if using).
- Garnish with whipped cream for extra indulgence.
