Description
A decadent cheesecake with a buttery graham cracker crust, creamy apple-infused filling, and rich caramel topping, perfect for fall celebrations.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup diced peeled apples (such as Granny Smith)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: chopped pecans for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until just combined.
- Toss diced apples with cinnamon and nutmeg. Fold apples into the cheesecake batter.
- Pour batter over crust. Place springform pan in a larger roasting pan; pour hot water into roasting pan until halfway up the sides of the springform pan.
- Bake for 55-65 minutes until edges are set but center still jiggles. Turn off oven, crack door, and let cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over cheesecake and garnish with pecans if desired.
Notes
You can customize the seasonings to taste, such as adding ginger or cloves. For a stronger apple flavor, use apple pie spice.