Caramel Apple Cheesecake

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon brown sugar - 2 (8 oz) packages cream cheese, softened - ¾ cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup sour cream - 2 apples (Granny Smith or Honeycrisp), peeled, cored, and diced - 1 teaspoon cinnamon - ½ cup caramel sauce (store-bought or homemade) - Whipped cream (for garnish, optional) - Additional caramel sauce for drizzling (optional)

Indulge in the taste of fall with this delightful and easy caramel apple cheesecake! This creamy dessert combines tart apples, rich caramel, and a buttery crust for a heavenly treat. Whether you're a beginner or an experienced baker, this recipe is simple to follow and ensures delicious results every time. Ready to impress your friends and family?

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon brown sugar

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

2 apples (Granny Smith or Honeycrisp), peeled, cored, and diced

1 teaspoon cinnamon

½ cup caramel sauce (store-bought or homemade)

Whipped cream (for garnish, optional)

Additional caramel sauce for drizzling (optional)

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes, then let it cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until creamy and smooth. Add the vanilla extract and mix until combined.

Incorporate the Eggs: Add the eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix.

Add the Sour Cream: Mix in the sour cream until smooth.

Prepare the Apples: In a separate bowl, toss the diced apples with cinnamon until well-coated. Gently fold the apple mixture into the cream cheese mixture.

Combine and Bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

Cool and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Serve: Before serving, drizzle caramel sauce over the top of the cheesecake. Garnish with whipped cream, if desired.

Prep Time, Total Time, Servings: 30 mins | 6 hours (including cooling) | 12 servings

- Presentation Tips: Slice the cheesecake into wedges and serve on dessert plates. Drizzle with additional caramel sauce and sprinkle with extra cinnamon for an inviting finish. Consider adding a few thin apple slices on top for a decorative touch.