🍎 Caramel Apple Cheesecake 🍰
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Apple Layer:
2 large Granny Smith apples, peeled and finely chopped
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
For the Cheesecake Filling:
24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, at room temperature
3 large eggs, at room temperature
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
For the Topping:
1/2 cup caramel sauce, for drizzling
Instructions:
Prepare the Crust: Preheat oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Cook the Apples: While the crust cools, melt the 2 tablespoons of butter in a skillet over medium heat. Add the chopped apples, brown sugar, and cinnamon. Cook, stirring occasionally, for 6-8 minutes until the apples have softened. Spread this apple mixture evenly over the cooled crust.
Make the Filling: Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar together in a large bowl until completely smooth and creamy. Beat in the sour cream, followed by the flour and vanilla extract. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Assemble and Bake: Carefully pour the cheesecake filling over the layer of cooked apples in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Bake: Place the springform pan on a baking sheet and bake for 50-60 minutes. The edges of the cheesecake should be set, but the center should still have a slight jiggle when you gently shake the pan.
Cool and Chill: Turn the oven off and crack the oven door open. Let the cheesecake sit in the cooling oven for 1 hour. Then, remove it and run a thin knife around the edge to loosen it from the pan. Allow it to cool completely at room temperature before covering and refrigerating for at least 6 hours, preferably overnight.
Serve: Just before serving, remove the springform pan ring, drizzle the top generously with caramel sauce, and slice.
Prep Time: 30 minutes | Cook Time: 60 minutes | Total Time: 8+ hours (including chilling)
Servings: 10-12
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