Caramel Apple Crisp Cheesecake
Prep time: 30 minutes | Bake time: 1 hour 15 minutes | Chill time: 6 hours | Servings: 10–12
Ingredients
Graham Cracker Crust
* 1 ½ cups (150g) graham cracker crumbs
* ¼ cup (50g) granulated sugar
* 1 tsp ground cinnamon
* 6 tbsp (85g) unsalted butter, melted
Cheesecake Filling
* 32 oz (900g) cream cheese, room temperature
* 1 cup (200g) granulated sugar
* ¼ cup (60g) sour cream or heavy cream, room temperature
* 1 tsp pure vanilla extract
* 4 large eggs, room temperature
Caramelized Apple Topping
* 3 large crisp apples (Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
* 3 tbsp unsalted butter
* ⅓ cup (70g) packed light brown sugar
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* 1 tbsp cornstarch mixed with 1 tbsp water
Salted Caramel Drizzle
* ½ cup store-bought or homemade salted caramel sauce
Instructions
1. Prepare the Crust
* Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
* In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened.
* Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool completely. Reduce oven temperature to 325°F (160°C).
2. Make the Cheesecake Filling
* Beat room-temperature cream cheese and sugar together on medium speed until smooth and creamy (about 2 minutes).
* Mix in the sour cream and vanilla extract until combined.
* Add eggs one at a time, mixing on low speed just until blended after each. Do not overmix.
* Pour the filling over the cooled crust and smooth the top.
3. Bake and Chill
* Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center slightly jiggles.
* Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour to cool gradually.
* Remove from oven and chill in the refrigerator for at least 6 hours (preferably overnight).
4. Prepare the Caramelized Apples
* Melt butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg.
* Cook for 6–8 minutes until apples soften. Stir in the cornstarch slurry and cook for another 1–2 minutes until the liquid thickens into a glossy glaze. Remove from heat and cool completely.
5. Assemble and Serve
* Spool the cooled spiced apples evenly over the top of the chilled cheesecake.
* Generously drizzle warmed salted caramel sauce over the apple layer and down the sides before slicing.
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