Description
A rich and creamy baked cheesecake topped with tender spiced apples and a luscious homemade caramel sauce, perfect for fall desserts.
Ingredients
- 200 g graham crackers (or digestive biscuits), crushed
- 100 g unsalted butter, melted
- 600 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 medium apples, peeled and sliced
- 2 tbsp butter (for apples)
- 1/4 cup brown sugar (for apples)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar (for caramel)
- 3 tbsp butter (for caramel)
- 1/3 cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 170°C (340°F). Grease a 9-inch springform pan.
- Mix crushed crackers with melted butter and press firmly into the pan base. Chill for 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract.
- Pour filling over the crust and smooth the top.
- Bake for 55–65 minutes until the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- For apples, melt butter in a pan, add apples, brown sugar, cinnamon, and nutmeg. Cook until soft and caramelized.
- For caramel, melt sugar over medium heat until amber. Add butter, then cream carefully, stirring until smooth. Add salt.
- Cool cheesecake completely, then top with apples and drizzle caramel before serving.
Notes
- Use tart apples like Granny Smith for best flavor balance.
- Cheesecake tastes best chilled for at least 4 hours.
- Caramel sauce can be made ahead and reheated gently.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American