Go Back
- 1 ½ cups graham cracker crumbs - ¼ cup granulated sugar - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups grated apples (about 2 medium apples, peeled) - 1 teaspoon cinnamon - ½ cup brown sugar - ¼ cup unsalted butter - ¼ cup heavy cream - ½ teaspoon vanilla extract --- When making the crust, I start by mixing graham cracker crumbs, sugar, and melted butter. This mix forms a tasty base. I press it into a 9-inch springform pan. It needs to bake for 10 minutes. This step makes the crust firm and ready for the filling. Next, for the filling, I beat softened cream cheese and sugar until it’s smooth. I then add eggs one by one, stirring well. Vanilla extract, grated apples, and cinnamon come next. Grating apples gives a fresh taste. The cinnamon adds warmth and spice, making it so good. For the caramel drizzle, I melt brown sugar and butter in a pan. Once it's well mixed, I slowly add heavy cream. Stir it until it’s smooth. I finish with a little vanilla extract for extra flavor. This drizzle takes the cheesecake to the next level. Gather these ingredients, and get ready to create a dessert that everyone will love! - Preheat the oven to 325°F (160°C). - In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter. Mix well until the crumbs are coated. - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out to cool. - In a large bowl, beat 16 oz of softened cream cheese with ½ cup granulated sugar until smooth. - Add 2 large eggs, one at a time, mixing well after each. Then stir in 1 teaspoon vanilla extract, 2 cups grated apples, and 1 teaspoon cinnamon until everything is mixed well. - Pour the filling over the cooled crust. Spread it evenly. - Place the springform pan in the oven. Bake for 50-60 minutes. The center should jiggle slightly but be set. Turn off the oven and crack the door open. Let it cool in the oven for 1 hour to avoid cracks. - In a small saucepan over medium heat, combine ½ cup brown sugar and ¼ cup unsalted butter. Stir until melted. - Slowly add ¼ cup heavy cream while stirring. Mix until smooth, then stir in ½ teaspoon vanilla extract. Let it cool slightly. - Once the cheesecake reaches room temperature, cover it with plastic wrap. Refrigerate for at least 4 hours, or overnight for best results. - When ready to serve, remove the cheesecake from the springform pan. Drizzle the caramel sauce over the top and garnish with fresh apple slices and whipped cream if you like. To keep your crust from getting soggy, bake it for 10 minutes. This helps to set it before adding the filling. Let it cool completely. If you want a fun twist, try adding chopped nuts or a sprinkle of cinnamon to the crust mix. This adds flavor and a nice crunch. Cooling your cheesecake slowly is key. After baking, turn off the oven and crack the door. Let it cool inside for about an hour. This keeps the temperature change gentle. Make sure your oven is at 325°F for even baking, too. An oven that is too hot can cause cracks. Serve your cheesecake chilled. It’s best at around 40°F. For a beautiful presentation, drizzle the caramel sauce right before serving. Garnish with fresh apple slices and a dollop of whipped cream. This adds color and freshness to your dish, making it look as good as it tastes. {{image_2}} You can switch up the fruit in this cheesecake. Try using pears or pumpkin. Pears add a sweet touch. They also bring a soft texture. Pumpkin gives a warm flavor that pairs well with spices. Both fruits work great with the cream cheese base. If you want a twist, change the crust. Use crushed Oreo cookies for a rich taste. An almond flour crust is a good gluten-free choice. Each crust type will change the flavor just a bit. This lets you create a unique dessert each time. You can enhance the flavor by adding spices or extracts. Nutmeg, ginger, or cloves add warmth. A splash of almond or maple extract gives a fun twist. These little changes can make your cheesecake special. Experiment with what you love best! To keep your cheesecake fresh, wrap it in plastic wrap. This helps avoid air exposure. You can also store it in an airtight container. Always place it in the fridge. This method keeps it cool and tasty for days. If you want to freeze your cheesecake, wait until it is fully cooled. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to remove as much air as possible. It stays good in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. In the fridge, your apple cheesecake lasts about five days. If you keep it covered well, it may stay fresh a bit longer. For the best taste, eat it within the first few days. Enjoy your delicious dessert while it’s still fresh! Yes, you can make this cheesecake without eggs. Use vegan egg substitutes like unsweetened applesauce or mashed bananas. For one egg, use 1/4 cup of applesauce or 1/2 a mashed banana. These options work well in cheesecake recipes. I recommend using a 9-inch springform pan. This size helps the cheesecake bake evenly. If you use a smaller pan, the cheesecake may take longer to cook. A larger pan can make the cheesecake too thin. Yes, you can make a lighter drizzle. Instead of heavy cream, use coconut milk or almond milk. You can also reduce the brown sugar or swap it for a natural sweetener like maple syrup. This change still gives a sweet taste but with less sugar. A jiggly cheesecake means it is not fully set. Cheesecakes should be slightly jiggly in the center when you take them out. If it wobbles too much, it needs more time to bake. The cooling in the oven helps it set up. You can use store-bought caramel sauce. It saves time but may lack flavor compared to homemade. Check the label for added sugars and preservatives. If you want the best taste, I suggest making your own caramel sauce. This cheesecake recipe combines simple ingredients for a tasty treat. You learned how to make a perfect crust, a smooth filling, and a sweet caramel drizzle. I shared tips to avoid cracks and enhance flavor. You can explore variations and storage methods for longer enjoyment. With this guide, you can impress family and friends. Enjoy your delicious cheesecake, and don't forget to share your creation with others!

Apple Cheesecake with Caramel Drizzle

Indulge in a slice of heaven with this Apple Cheesecake Delight! This creamy cheesecake, layered on a buttery graham cracker crust, is bursting with fresh apples and topped with homemade caramel drizzle. Perfect for any occasion, it's an easy recipe that will impress your guests. Click through to explore the full recipe and make this delightful dessert today! #AppleCheesecake #DessertRecipes #BakingJoy #AppleDelight
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups grated apples (about 2 medium apples, peeled)

1 teaspoon cinnamon

For the caramel drizzle:

½ cup brown sugar

¼ cup unsalted butter

¼ cup heavy cream

½ teaspoon vanilla extract

Optional garnish: Fresh apple slices and whipped cream

Instructions
 

Preheat the oven: Set the oven to 325°F (160°C).

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

      Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, grated apples, and cinnamon until evenly combined.

        Assemble: Pour the cheesecake filling over the cooled crust and spread evenly. Tap the pan gently on the counter to remove any air bubbles.

          Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour to prevent cracking.

            Prepare the caramel drizzle: In a small saucepan over medium heat, combine the brown sugar and butter. Stir until the butter is melted and the mixture is well combined. Slowly drizzle in the heavy cream, stirring continuously until smooth. Remove from heat and stir in the vanilla extract. Let cool slightly.

              Cool & chill: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                Serve: When ready to serve, remove the cheesecake from the springform pan. Drizzle the caramel sauce over the cheesecake and garnish with fresh apple slices and whipped cream, if desired.

                  Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12