Description

A rich and creamy cheesecake featuring a graham cracker crust, tart apple-caramel layer, and crunchy streusel topping. This fall dessert is a crowd-pleaser that balances sweetness with tartness and requires patience for the best texture.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
¼ teaspoon salt
32 ounces (900g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
½ cup (120ml) heavy cream
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons (15g) cornstarch
3 large firm apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and diced
2 tablespoons (28g) unsalted butter
3 tablespoons (40g) granulated sugar
1 teaspoon cinnamon
1 cup (240ml) apple cider caramel sauce
½ cup (65g) all-purpose flour
½ cup (100g) packed brown sugar
¼ cup (55g) cold unsalted butter, cubed
¼ cup (30g) chopped pecans or walnuts (optional)
¼ teaspoon salt

Instructions

Preheat oven to 325°F (160°C). Pulse graham cracker crumbs, melted butter, sugar, and salt in a food processor until it resembles wet sand. Press firmly into the bottom of a greased 9-inch springform pan. Set aside.
Peel, core, and dice apples into ½-inch cubes. In a medium skillet, melt 2 tablespoons butter over medium heat. Add apples, 3 tablespoons sugar, and cinnamon. Cook for 8-10 minutes until tender but holding shape. Remove from heat and let cool completely.
In a small bowl, combine flour, brown sugar, salt, and nuts. Rub in cold cubed butter with fingers or a pastry cutter until coarse crumbs form. Set aside.
In a large bowl, beat room-temperature cream cheese on medium-low speed until smooth. Add sugar and beat until combined. Add heavy cream and vanilla, beat until smooth. Add cornstarch and beat just until incorporated.
Add eggs one at a time, mixing on low speed just until blended. Do not overmix. Scrape bowl one last time.
Pour half the cheesecake batter into the crust. Spoon cooled apples over the batter. Drizzle half the caramel sauce over apples. Pour remaining batter on top and spread gently. Drizzle remaining caramel in a zigzag pattern and sprinkle streusel topping evenly over the surface.
Place pan on a baking sheet and bake at 325°F (160°C) for 60-70 minutes. Edges should be set, center should jiggle slightly.
Turn off oven and crack door open. Let cheesecake sit in oven for 1 hour. Remove and cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracks. Cool the cheesecake gradually in the turned-off oven to prevent surface cracking. For best flavor, chill overnight.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 35
Sodium: 320
Fat: 28
Saturated Fat: 16
Carbohydrates: 45
Fiber: 1
Protein: 8

Keywords: caramel apple cheesecake, fall dessert, streusel topping, easy cheesecake recipe, autumn baking, holiday dessert