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Description
A rich and creamy cheesecake swirled with sweet caramel and chunks of tender apples, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup caramel sauce, divided
- 2 cups chopped apples (about 2 medium apples)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract and sour cream.
- Pour half of the batter over the crust. Drizzle with half of the caramel sauce.
- Swirl gently with a knife.
- In a separate bowl, mix chopped apples, brown sugar, and cinnamon. Spread evenly over the caramel swirl.
- Pour remaining batter over the apple layer. Drizzle with remaining caramel sauce and swirl again.
- Bake for 55-65 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a no-bake version, use a pre-made crust and a no-bake cheesecake filling recipe, layering the apples and caramel.
- Chill the cheesecake thoroughly for the best texture and flavor.
- Garnish with extra caramel sauce and chopped nuts if desired.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
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