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Caramel Apple Cheesecake pinterest

Caramel Apple Cheesecake

This no-bake Caramel Apple Cheesecake recipe transforms ordinary ingredients into an extraordinary dessert experience, bringing together the warmth of spiced apples, the richness of cheesecake, and the sweet decadence of caramel in perfect harmony.
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 425 kcal

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Skillet

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 16 full sheets
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

For the Cheesecake Filling

  • 16 oz cream cheese softened, room temperature (2 8-ounce packages)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar

For the Apple Layer

  • 4 medium apples Granny Smith and Honeycrisp work best, peeled, cored, and diced
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch salt

For the Caramel Drizzle

  • 1 cup caramel sauce store-bought or homemade
  • 1/2 cup chopped pecans or walnuts optional

Instructions
 

  • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand.
  • Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create a compact, even layer. Extend the crust about 1 inch up the sides of the pan. Place in the refrigerator while preparing the filling.
  • In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy (approximately 2 minutes). Add the granulated sugar and vanilla extract, continuing to beat until fully incorporated.
  • In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible.
  • In a large skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 8-10 minutes, stirring occasionally, until apples are tender but still hold their shape. Remove from heat and allow to cool completely.
  • Spread half of the cheesecake filling over the chilled crust, creating an even layer. Spoon half of the cooled apple mixture over the cheesecake layer, distributing evenly.
  • Follow with remaining cheesecake filling, then top with the remaining apple mixture. For visual appeal, arrange the top layer of apples in a circular pattern, working from the outside in.
  • Drizzle half of the caramel sauce over the top of the cheesecake, reserving the rest for serving. If using nuts, sprinkle them around the edge.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • When ready to serve, remove from refrigerator 15-20 minutes beforehand. Run a knife around the edge of the springform pan before releasing, then slice and serve with additional caramel sauce.

Notes

For best results, ensure cream cheese is at room temperature before beginning.
Firmer apple varieties like Granny Smith and Honeycrisp work best for maintaining texture.
This cheesecake can be made 1-2 days in advance and stored in the refrigerator.
For cleaner slices, dip your knife in hot water and wipe clean between cuts.
The cheesecake can be frozen for up to 2 months if wrapped properly in plastic wrap and aluminum foil.

Nutrition

Calories: 425kcalCarbohydrates: 42gProtein: 4gFat: 28gSaturated Fat: 16gCholesterol: 75mgSodium: 280mgFiber: 2gSugar: 32g
Keyword Cheesecake, Apple Dessert, No-Bake Cheesecake, Caramel Dessert, Fall Dessert
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