Caramel Apple Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 8-ounce packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 2 medium apples, peeled and diced
• 1/2 cup caramel sauce, divided
• 1/4 cup chopped pecans (optional)

Steps

1. 1 Preheat oven to 325°F (165°C).
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into a 9-inch springform pan.
3. 3 Bake crust for 10 minutes, then remove from oven.
4. 4 Beat cream cheese, 3/4 cup sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.
5. 5 Pour filling over hot crust.
6. 6 Toss diced apples with 1/4 cup caramel sauce and sprinkle over filling.
7. 7 Bake for 50 minutes or until center is almost set.
8. 8 Cool completely on a wire rack, then refrigerate for at least 4 hours.
9. 9 Drizzle remaining caramel sauce over top before serving; sprinkle with pecans if desired.

Nutrition

Tips

• Use Granny Smith apples for a good balance of tartness.
• For a smoother top, bake cheesecake in a water bath.
• Let cheesecake come to room temperature before serving for best flavor.

Storage

Store in the refrigerator for up to 5 days. Let cheesecake come to room temperature before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of apple cider.

FAQ