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Best Cheesecake with Apple Caramel Topping

This Best Cheesecake with Apple Caramel Topping combines a smooth and creamy cheesecake with a sweet, tangy apple caramel topping. Perfect for any season, this dessert is sure to impress at gatherings, holidays, or as a delicious treat just for yourself. The rich cheesecake base paired with the warm, sticky caramelized apples creates a comforting, indulgent dessert that’s both flavorful and visually stunning.
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Equipment

  • 9-inch springform pan
  • Electric mixer or hand whisk
  • Large saucepan
  • Mixing bowls
  • Spatula
  • Knife for slicing apples
  • Oven

Ingredients
  

  • For the Cheesecake:
  • 1 ½ cups graham cracker crumbs or digestive biscuit crumbs
  • ⅓ cup sugar
  • 6 tablespoons melted butter
  • 4 packages 8 oz each cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ teaspoon cinnamon optional
  • For the Apple Caramel Topping:
  • 3 medium apples preferably Granny Smith or Honeycrisp, peeled, cored, and sliced
  • 4 tablespoons unsalted butter
  • 1 cup brown sugar packed
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions
 

  • Prepare the Cheesecake Crust:
  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
  • Press the mixture into the bottom of a 9-inch springform pan to form a tight, even crust.
  • Bake the crust in the preheated oven for about 10 minutes. Once baked, set it aside to cool while you prepare the filling.
  • Make the Cheesecake Filling:
  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add the granulated sugar and vanilla extract, and continue mixing until fully combined.
  • Add the eggs, one at a time, beating well after each addition.
  • Once the mixture is smooth, add the sour cream and cinnamon (if using), mixing until fully combined.
  • Pour the cheesecake batter onto the cooled crust in the springform pan.
  • Bake the Cheesecake:
  • Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. It should look firm and lightly golden around the edges.
  • Turn off the oven, crack the oven door, and allow the cheesecake to cool for 1 hour.
  • Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.
  • Make the Apple Caramel Topping:
  • While the cheesecake is chilling, heat the butter in a large saucepan over medium heat. Once melted, add the sliced apples.
  • Cook the apples for about 5-7 minutes, stirring occasionally, until they begin to soften.
  • Add the brown sugar, heavy cream, vanilla extract, cinnamon, and salt. Stir to combine.
  • Bring the mixture to a simmer and cook for an additional 5-7 minutes, until the caramel sauce thickens and coats the apples.
  • Remove the saucepan from the heat and allow the topping to cool slightly.
  • Assemble the Cheesecake:
  • Once the cheesecake is fully chilled, carefully release the sides of the springform pan.
  • Spoon the warm apple caramel topping over the cheesecake, spreading the apples evenly over the surface.
  • Optionally, garnish with additional cinnamon or chopped nuts like pecans for extra flavor, or gram cracker crumble on top.