Caramel Apple Cheesecake
A decadent caramel apple cheesecake combines rich flavors with a creamy texture, perfect for a fall treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 375 F.
-
For the crust, combine cinnamon graham cracker crumbs, melted butter, and 3 tablespoons brown sugar; press into a lightly buttered 9-inch springform pan.
-
In a microwave-safe bowl, heat unwrapped caramels and evaporated milk in 30-second intervals until smooth, stirring between each.
-
Pour two-thirds of the caramel over the crust, sprinkle with 1/3 cup chopped pecans, and chill while preparing the filling; reserve remaining caramel.
-
For the filling, beat cream cheese, eggs, sour cream, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and salt until blended.
-
Carefully pour the filling over the chilled crust and bake for about 60 minutes, until the edges are set and the center is slightly loose.
-
Cool the cheesecake completely on a wire rack, then cover and refrigerate for several hours or overnight.
-
For the apple topping, bring apple cider, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon to a boil in a large skillet; cook until reduced by almost half.
-
Stir in butter and apples; cook for about 5 minutes until soft and syrupy, then let the mixture cool slightly.
-
Spoon the cooled apple mixture over the chilled cheesecake.
-
Rewarm the reserved caramel sauce, drizzle it over the apple topping, and sprinkle with additional chopped pecans.
-
Slice and serve, adding any extra caramel to individual slices.