Description
A cozy, cinnamon-spiced apple cheesecake drizzled with buttery caramel, guaranteed to be smooth and crack-free. Perfect for fall gatherings and family dinners.
Ingredients
- 1 ½ cups graham cracker crumbs (150g)
- 6 tablespoons unsalted butter, melted (85g)
- 3 medium apples, peeled and diced (about 450g) – Granny Smith or Honeycrisp recommended
- 2 teaspoons ground cinnamon
- ¼ cup brown sugar (50g)
- 24 oz cream cheese, softened (680g)
- ½ cup sour cream (120ml)
- 1 cup granulated sugar (200g)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour (15g)
- 1 cup caramel sauce (240ml) – homemade or store-bought
Instructions
- Peel, core, and dice apples into ½-inch cubes. Heat 2 tablespoons butter in a skillet over medium heat. Add apples, cinnamon, and brown sugar; sauté for 6-8 minutes until tender but still holding shape. Set aside to cool.
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan. Bake crust for 10 minutes, then cool.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy, scraping sides as needed.
- Mix in sour cream and vanilla extract until combined. Add eggs one at a time, beating on low speed just until blended to avoid overmixing.
- Sift in flour and fold into batter until just combined. Gently fold in cooled sautéed apples.
- Pour batter into cooled crust. Place springform pan inside a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the side of the springform pan.
- Bake at 325°F (160°C) for about 60 minutes. Edges should be set; center will jiggle slightly. Turn off oven, crack door open, and let cheesecake cool inside oven for 1 hour.
- Remove cheesecake from water bath and pan ring. Chill in fridge for at least 4 hours or overnight.
- Just before serving, drizzle generously with caramel sauce.
- Slice with a warm knife (dip in hot water and dry between cuts) for clean slices. Serve with extra caramel if desired.
Notes
[‘Use a water bath to ensure crack-free cheesecake.’, ‘Avoid overmixing to prevent air pockets and cracks.’, ‘Use room temperature ingredients for smooth batter.’, ‘Cool cheesecake slowly in the oven before chilling.’, ‘Use a warm knife dipped in hot water for clean slices.’, ‘Homemade caramel sauce enhances flavor but store-bought works fine.’, ‘Press crust firmly and bake before adding filling to avoid sogginess.’, ‘Store leftovers covered in fridge up to 4 days; avoid freezing to maintain texture.’]
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 380
- Sugar: 26
- Sodium: 290
- Fat: 23
- Saturated Fat: 13
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 6
Keywords: fall dessert, caramel apple cheesecake, no crack cheesecake, autumn dessert, cinnamon apple cheesecake, caramel drizzle, family-friendly dessert