If you love to eat caramel apples in the fall, and you think there's always room for another cheesecake in life, you will swoon for this caramel apple cheesecake.
A cinnamon-specked cheesecake in a graham cracker crust is topped with sweet, sauteed apples. That in turn is then topped with a soft caramel drizzle and chopped pecans.
- For the Cinnamon Graham Cracker Crust:
- 2 cups crushed cinnamon graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 3 tablespoons brown sugar (firmly packed)
- For the Caramel Layer:
- 1 (14-ounce) package soft caramels
- 2/3 cup evaporated milk
- 1/3 cup chopped pecans
- For the Cinnamon Cheesecake Filling:
- 3 (8-ounce) packages cream cheese (at room temperature)
- 3 large eggs (lightly beaten)
- 1 (8-ounce) carton sour cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the Apple Topping:
- 3/4 cup apple juice or apple cider
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 2 apples (peeled, cored, and thinly sliced)
- 1/3 cup chopped pecans
Gather the ingredients.
For the crust, mix together the cinnamon graham cracker crumbs, melted butter, and 3 tablespoons brown sugar in a bowl until crumbs are moistened.
Press mixture over bottom of a lightly buttered 9-inch springform pan. Preheat oven to 375 F.
In a large microwave safe bowl, heat the unwrapped caramels and evaporated milk in 30 second intervals until melted and smooth. Stir between each interval.
Pour about 2/3 of the melted caramel mixture over the crust and sprinkle with the 1/3 cup chopped pecans. Cover and set aside the remaining caramel mixture. Chill the crust and caramel layer in the refrigerator while preparing the next steps.
For the filling, combine the cream cheese, eggs, sour cream, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and salt in a large mixing bowl. Beat until well blended.
Carefully pour the filling into the crust on top of the caramel and pecan layer. Bake until the edges are set and the center is still slightly loose, about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.
Completely cool the cheesecake on wire rack. Then, cover lightly with plastic wrap and refrigerate to chill for at least several hours or up to overnight.
When ready to serve, prepare the apple topping. In a large skillet over medium high heat, bring apple cider, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon to a boil. Cook until slightly thickened and reduced by almost half.
Stir in the butter and apples. Cook, stirring occasionally, until soft and syrupy, about 5 minutes. Allow the apples to cool slightly.
Spoon the apple mixture over cooled cheesecake.
Rewarm remaining caramel sauce in the microwave in 30 second intervals. Drizzle the caramel on top of the apple mixture and sprinkle with chopped pecans.
Use any remaining caramel mixture to top individual cheesecake slices. Enjoy.