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Creamy Caramel Apple Cheesecake Dessert

A comforting dessert that combines a buttery graham cracker crust, rich and creamy cheesecake filling, topped with warm apples and caramel sauce.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 10 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 719
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 pinch salt
For the filling
  • 2 lb cream cheese, room temperature four 8-oz packages
  • 1.5 cups granulated sugar
  • 8 oz sour cream, room temperature
  • 5 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest
For the topping
  • 4 cups apples, peeled and diced using firm varieties such as Granny Smith, Honeycrisp or Pink Lady
  • 3 tbsp salted butter, divided
  • 6 tbsp brown sugar
  • 2 pinches salt
For the caramel sauce
  • 1.5 cups chewy caramel candies
  • 2 tbsp heavy cream

Method
 

Preparation
  1. Preheat your oven to 325°F and grease a 10-inch springform pan.
  2. Mix the graham cracker crumbs, sugar, melted butter, and salt until the mixture looks like damp sand. Press it firmly into the bottom of the pan and bake for 10 minutes. Let it cool completely.
  3. Beat the cream cheese until smooth and creamy. Mix in sugar and sour cream, then add eggs, vanilla, and lemon zest on low speed until just combined.
  4. Wrap the outside of the springform pan in heavy-duty foil, place it in a larger deep pan, pour in the cheesecake batter, then add hot water until it comes about 1 1/2 inches up the sides of the springform pan.
Baking
  1. Bake on the lower third rack for 1 to 1 1/2 hours, until the center is slightly jiggly.
  2. Turn off the oven and let the cheesecake cool in the oven for about 1 hour.
  3. Remove the foil and refrigerate the cheesecake for at least 6 hours.
Preparing the toppings
  1. Sauté the apples in butter, brown sugar, and salt until softened and the syrup thickens.
  2. Stir in the remaining butter and let the topping cool completely.
  3. Microwave caramel candies with cream in short intervals, stirring until smooth.
Serving
  1. Just before serving, spoon the cooled apples over the chilled cheesecake and drizzle with caramel sauce.
  2. Serve with extra caramel on the side and slice neatly with a sharp knife.

Notes

Store the plain cheesecake in the refrigerator for up to 5 days; best within 3 days once topped. Freeze plain cheesecake for up to 3 months. Don't rush the cooling time and cool the apple topping completely before adding it to the cheesecake.