Caramel Apple Cheesecake Recipe – learn with experts: A dessert that combines the traditional flavours of caramel and apple with the creamy richness of cheesecake is prepared to titillate your taste buds. Get ready to be blown away by this dessert. This Caramel Apple Cheesecake is a divine indulgence that will not only satiate your cravings for sweets but also leave you wanting more.
Caramel Apple Cheesecake Recipe – learn with experts
It doesn’t matter if you’re celebrating a special occasion or just want to treat yourself to a luxurious dessert; this recipe is sure to impress. Now that we have that out of the way, let’s step into the world of decadence and discover how to make this fantastic masterpiece!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
For the Caramel Apple Topping:
- 2 large apples, peeled, cored, and thinly sliced (such as Granny Smith or Honeycrisp)
- 1 tablespoon unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup caramel sauce, store-bought or homemade
For Garnish (optional):
- Additional caramel sauce
- Whipped cream
- Chopped nuts or granola
Also See:
Roasted Berry And Buttermilk Pancakes Recipe
Instructions
- Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). The bottom of a springform pan measuring 9 inches should be lined with parchment paper and then greased.
- The graham cracker crumbs, granulated sugar, and melted butter should be mixed together in a bowl intended for mixing.
- Make sure that the mixture is evenly distributed by pressing it firmly into the bottom of the springform pan that has been prepared.
- You can use the back of a spoon or a measuring cup to do this. After the crust has been baked in an oven that has been preheated for ten minutes, remove it from the oven and allow it to cool while you prepare the filling.
- Cream cheese that has been softened and granulated sugar should be mixed together in a large mixing bowl until the mixture is smooth and creamy.
- Make sure to give the mixture a thorough beating after each addition of the eggs. Vanilla extract, sour cream, and flour should be stirred in until they are completely incorporated and smooth.
- Using the springform pan, pour the cheesecake filling over the crust that has been allowed to cool. By using a spatula to smooth the top, you can release any air bubbles that may have formed by tapping the pan gently on the counter.
- For forty-five to fifty minutes, or until the edges of the cheesecake are set and the centre is slightly jiggly, bake the cheesecake in an oven that has been preheated.
- One hour should be spent allowing the cheesecake to cool in the oven with the door slightly ajar after the oven has been turned off.
- Prepare the caramel apple topping while the cheesecake is cooling by following the instructions. Butter should be melted in a skillet over a medium heat flame.
- Apples that have been sliced, brown sugar, and ground cinnamon should be added. Take about five to seven minutes to cook the apples, stirring them occasionally, until they are tender and have a caramelised flavour. Take it off the heat and allow it to cool down a little bit.
- As soon as the cheesecake has reached room temperature, arrange the apple slices that have been caramelised on top of the cheesecake.
- A portion of the caramel sauce should be allowed to run down the sides of the cheesecake as it is drizzled over the apples for garnish.
- In order for the cheesecake to set, it should be covered with plastic wrap and placed in the refrigerator for at least four hours, but preferably overnight.
- In the event that you so desire, garnish the dish with additional caramel sauce, whipped cream, and chopped nuts or granola before its presentation.
- When the cheesecake has reached room temperature, remove it from the springform pan, cut it into wedges, and serve it.
- For a dessert experience that is truly indulgent, combine the creamy richness of the cheesecake with the sweet and tangy flavour of caramelised apples: this is the perfect combination.
Notes
Make Ahead, Freeze Caramel apple cheesecake pie can be made two days ahead. Keep covered in the fridge until serving. The crust should be warm when you pour in the filling, so don’t pre-bake it. Baked, cooled, and chilled pie can be frozen.
Thaw overnight in the fridge before serving. The streusel topping softens after freezing and thawing. Apple Peeler | Food Processor | Glass Mixing Bowls | Whisk | Pastry Cutter | Pie Dish | Electric Mixer (Handheld or Stand) | Silicone Spatula | Small Offset Spatula | Cooling Rack
Whole oats are best, but quick oats work too. The crumble topping will be powderier. Replace whole oats with quick oats 1:1. Halve this apple crumble pie’s crumble recipe for an oat-free topping.
Apples: Bake with sweet and tart apples for depth of flavour. I usually use one small Honeycrisp and one small Granny Smith.Salted Caramel: Reduce salt to 1/2 teaspoon if you prefer regular caramel. Ingredients at Room Temperature: Bring cold ingredients to room temperature before starting.
Room temperature ingredients mix quickly and evenly, preventing overmixing. Beating cold ingredients will make a chunky cheesecake filling, not a good start! Non-US Readers: If graham crackers are unavailable, use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter.
Continue prebaking the crust for 12–14 minutes. According to my knowledge, tubular spreadable cream cheese in other countries is different from the US version. The thicker, stronger, and more solid version should work for this pie. Other non-US readers have said this, but I have no experience. If you try it, report back!
