Caramel Apple Cheesecake
Maple Caramel Apple Cheesecake, an easy homemade dessert recipe, a filling made with fresh apples, and a delicious pecan caramel topping.
Servings: 8 servings
Calories: 508kcal
Ingredients
COOKIE CRUST
- 1½ cups graham cracker crumbs (or digest cookie crumbs which I prefer)
- ½ cup ground pecans
- ¼ cup butter (melted)
APPLE FILLING
- 3 apples (chopped)
- 1½ teaspoons cinnamon
- ⅓ cup + 2 tablespoons butter (103 grams total, if doubling the recipe then double this amount)
- ⅓ cup brown sugar packed
- 1½ teaspoons cornstarch
CHEESECAKE FILLING
- 12 ounces cream cheese (whole fat room temperature, remove from fridge 30 minutes before using)
- ¼ cup + 1 tablespoon granulated sugar (63 grams total, if doubling the recipe then double this amount)
- ¾ teaspoon vanilla
- 1 large egg (room temperature)
MAPLE CARAMEL SAUCE
- ¼ cup good quality caramel sauce
- 1 tablespoon real maple syrup
- broken pecans for sprinkling
Instructions
- Pre-heat oven to 350°. Grease and flour a 7 inch spring form cake pan.
COOKIE CRUST
- Mix together the crumbs, ground pecans and butter and spread evenly on the bottom of prepared cake pan. Bake for 5 minutes.
APPLE FILLING
- In a medium pot add the butter and melt over low heat, add the brown sugar, chopped apples and cinnamon, stir to combine and continue cooking on low medium heat for approximately 10-15 minutes, stirring often, then add the cornstarch, stir to combine and cook for approximately 3 minutes or until the mixture thickens, once it has thickened remove from the heat and let cool. Then pour ¾ of the mixture over the baked crust. (the other ¼ set aside and refrigerate until needed).
CHEESECAKE FILLING
- In a medium bowl whip the cream cheese until light and fluffy, then add the sugar, vanilla and egg, and beat until smooth. Pour over the apple mixture. Bake for approximately 30-35 minutes**. Cool and refrigerate 3 hours before serving or even over night. Top with Maple Caramel Sauce before serving. Enjoy!
MAPLE CARAMEL SAUCE
- In a small pot add the remaining apple filling, the caramel sauce and the maple syrup heat just until warm, stirring to combine. Pour over chilled Apple Cheesecake and sprinkle with broken pecans. Serve.
Notes
Cracks: Don’t worry if your cheesecake develops a small crack on top. Once it’s chilled and covered with the warm maple caramel apples and pecans, no one will even notice.
Make ahead: This caramel apple cheesecake is perfect for making ahead. Bake and chill the cheesecake overnight, then warm the reserved apples with the caramel and maple syrup and spoon the topping over it just before serving.
Storage: Store leftover cheesecake covered in the refrigerator for up to 3–4 days. For the best texture, keep any extra maple caramel apple topping separate and add it when serving.
Nutrition
Calories: 508kcal | Carbohydrates: 46g | Protein: 5g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 394mg | Potassium: 218mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1060IU | Vitamin C: 3.1mg | Calcium: 88mg | Iron: 1.3mg