Description
A rich and creamy cheesecake layered with tender cinnamon-spiced apples and finished with a smooth homemade caramel drizzle, creating a comforting and indulgent dessert.
Ingredients
- For the crust:
- 200 g graham cracker crumbs
- 100 g unsalted butter, melted
- 2 tablespoons sugar
- For the cheesecake filling:
- 600 g cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) sour cream
- 1 tablespoon all-purpose flour
- For the apple topping:
- 3 medium apples, peeled and sliced
- 2 tablespoons butter
- 1/4 cup (50 g) brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- For the caramel sauce:
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons butter
- 1/4 cup (60 ml) heavy cream
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 160°C (325°F).
- Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract, sour cream, and flour until just combined.
- Pour the filling over the cooled crust.
- Bake for 50–60 minutes until the center is slightly set but still jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Refrigerate for at least 4 hours or overnight.
- For the apple topping, melt butter in a pan and cook apples with brown sugar, cinnamon, nutmeg, and lemon juice until tender. Let cool.
- For the caramel sauce, melt sugar in a saucepan until golden, stir in butter, then carefully add cream and salt. Mix until smooth and let cool slightly.
- Spoon apple topping over chilled cheesecake and drizzle with caramel sauce before serving.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture.
- Avoid overmixing the batter to prevent cracks.
- Let cheesecake cool gradually in the oven to reduce cracking.
- Store-bought caramel sauce can be used as a shortcut.
- Freeze cheesecake without toppings for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
