Salted Caramel Apple Cheesecake

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 16 oz cream cheese, softened The main ingredients form the base of your cheesecake. The graham cracker crumbs create a crunchy crust. Melted unsalted butter binds the crumbs, adding richness. Softened cream cheese is key for a smooth filling, giving the cheesecake its creamy texture. - ¾ cup granulated sugar - 2 tablespoons brown sugar - 3 large eggs - 2 cups apples, peeled and diced (preferably Granny Smith) Granulated sugar adds sweetness, while brown sugar brings depth and flavor. Eggs help the cheesecake set, giving it structure. Diced Granny Smith apples provide a tart contrast to the sweet filling. Their crispness adds fun texture, making each bite delightful. - 1 cup salted caramel sauce (store-bought or homemade) - Whipped cream, for topping (optional) - ½ teaspoon cinnamon Toppings elevate your cheesecake. Salted caramel sauce drizzled on top adds a sweet and salty kick. Whipped cream can make it look fancy and adds creaminess. A sprinkle of cinnamon enhances the apple flavor, making it cozy and warm. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 325°F (160°C). This will ensure your cheesecake bakes evenly. 2. Mixing graham cracker crumbs, butter, and brown sugar: In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of brown sugar. Stir until the mixture looks like wet sand. 3. Pressing the crust into the springform pan: Firmly press the mixture into the bottom of a 9-inch springform pan. Make sure it’s even and compact. This forms a sturdy base for your cheesecake. 1. Beating cream cheese and adding sugars: In another large bowl, beat 16 oz of softened cream cheese with an electric mixer. Add in ¾ cup of granulated sugar slowly while mixing until smooth. 2. Incorporating eggs and vanilla extract: Add 3 large eggs one at a time. Mix on low speed after each egg. Then, pour in 1 teaspoon of vanilla extract and mix until combined. 3. Folding in apples and cinnamon: Gently fold in 2 cups of peeled and diced apples, preferably Granny Smith, along with ½ teaspoon of cinnamon. This adds flavor and texture. 1. Pouring batter into crust: Carefully pour the cheesecake batter over the prepared crust in the springform pan. Use a spatula to smooth the top. 2. Baking instructions: Place the springform pan in the preheated oven. Bake for 55-60 minutes. The center should set but still be slightly jiggly. 3. Cooling and chilling directions: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This gradual cooling helps prevent cracks. After that, let it cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set. - Avoiding cracks in the cheesecake: To keep your cheesecake smooth, cool it slowly. After baking, leave it in the oven with the door slightly open for an hour. This helps it set gently and prevents cracks. - Best practices for combining ingredients: Always beat the cream cheese until smooth first. Add sugar gradually while mixing. This ensures no lumps. When adding eggs, mix slowly and only until just combined. - Pairing with additional flavors: Serve your cheesecake with a scoop of vanilla ice cream. The creaminess of the ice cream balances the rich cheesecake. You can also sprinkle some chopped nuts for extra crunch. - Creative presentation ideas: Use a drizzle of salted caramel on top. Add a few apple slices for a fresh touch. Consider serving on a colorful plate to make it pop. - Dealing with a runny cheesecake: A runny texture often means it didn't bake long enough. Make sure the center is set but jiggles slightly. If it’s still runny, bake a bit longer, checking every few minutes. - Fixing cracks after baking: If you see cracks, don’t worry! You can hide them with whipped cream or extra caramel. Another option is to serve it topped with apples. This gives a beautiful, rustic look. Pro Tips Choose the Right Apples: Granny Smith apples provide the perfect tartness to balance the sweetness of the cheesecake and caramel. Prevent Cracking: Allow the cheesecake to cool gradually in the oven with the door ajar to prevent cracks on the surface. Chill Overnight: For best flavor and texture, refrigerate the cheesecake overnight before serving to allow it to fully set. Whipped Cream Additions: Consider adding a sprinkle of cinnamon or a dash of vanilla extract to your whipped cream for an extra flavor boost. {{image_2}} You can change the flavor of your salted caramel apple cheesecake. Choose different types of apples for a unique taste. Honeycrisp apples add a sweet crunch. Fuji apples bring a juicy bite. Mix and match apples to find your favorite blend. Adding nuts or chocolate can enhance the texture and flavor. Chopped pecans or walnuts add a nice crunch. You can also stir in chocolate chips for a sweet twist. Both options make this cheesecake even more delightful. If you need gluten-free options, swap the graham cracker crust. Use almond flour or gluten-free cookies instead. These options still give you a tasty base for your cheesecake. For a dairy-free version, look for cream cheese alternatives made from nuts. Many brands now offer great dairy-free cream cheese. You can still enjoy the rich flavors without dairy. Seasonal changes can inspire your cheesecake. In the fall, add spices like nutmeg or allspice. These spices bring warmth and comfort, making the cheesecake perfect for cozy gatherings. During the holidays, think about adding flavors like gingerbread or pumpkin. These additions can give your cheesecake a festive flair. You’ll impress your guests with these creative twists! To keep your cheesecake fresh, store it in the fridge. Use an airtight container or cover it well with plastic wrap. This prevents the cheesecake from drying out or picking up any unwanted smells. If you plan to make it in advance, it’s a great idea. You can prepare the cheesecake up to three days ahead of time. Just let it chill completely after baking, then store it in the fridge. If you want to save your cheesecake for later, freezing works well. First, let the cheesecake cool fully. Wrap it tightly in plastic wrap, then in aluminum foil. This helps keep it fresh and prevents freezer burn. You can freeze it for up to three months. When you’re ready to eat it, move it to the fridge for about 24 hours to thaw. For the best texture, avoid thawing it in the microwave. In the fridge, your cheesecake lasts about five to seven days. Always check for signs of spoilage. If you see any mold or off smells, it’s time to toss it. A fresh cheesecake should smell sweet and creamy. Enjoy it while it’s still at its best! Yes, you can! If you want to switch things up, try using cookie crumbs. Oreos make a rich crust. Nilla Wafers give a lighter taste. You can also try crushed nuts mixed with butter for a unique crunch. Just make sure to press it down firmly in the pan. Absolutely! Store-bought caramel sauce saves time. Look for brands that use natural ingredients. Homemade caramel is richer, but store-bought is tasty too. Both work well for drizzling. If you have time, try making your own for a fresh flavor. Check for a slight jiggle in the center. The edges should look set and firm. If it jiggles too much, it needs more time. Let it cool in the oven with the door ajar. This helps it set without cracking. This cheesecake recipe combines graham cracker crust, cream cheese, and apples for a tasty treat. You learned how to prepare, bake, and cool the cheesecake. Plus, I shared tips for serving and troubleshooting common issues. There are also fun ways to change the flavors and store your cheesecake properly. Enjoy making this dessert, whether you stick to the classic recipe or try a new twist. Your cheesecake journey promises delicious moments with every bite.$

Salted Caramel Apple Cheesecake

A delicious cheesecake with a graham cracker crust, filled with cream cheese, diced apples, and topped with salted caramel.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 6

Course Dessert

Cuisine American

Servings 10

Calories 350 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
2 tablespoons brown sugar
16 oz cream cheese, softened
0.75 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups apples, peeled and diced (preferably Granny Smith)
0.5 teaspoon cinnamon
1 cup salted caramel sauce (store-bought or homemade)
to taste whipped cream, for topping (optional)
to taste additional caramel sauce, for drizzling

Instructions

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In another large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar, continuing to beat until well combined.
Add the eggs, one at a time, mixing on low speed after each addition. Then add the vanilla extract and mix until combined.
Fold in the diced apples and cinnamon gently into the cheesecake mixture.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for about 55-60 minutes or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually. This helps prevent cracking.
Remove from the oven and cool to room temperature. Then refrigerate for at least 4 hours (preferably overnight) to set fully.
Before serving, drizzle generously with salted caramel sauce and top with whipped cream if desired.

Notes

For best results, refrigerate overnight before serving.

Keyword apple, caramel, cheesecake, dessert