Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 medium apples, peeled and chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
Directions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes and set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, vanilla extract, and cinnamon until fully incorporated. Gently fold in the chopped apples.
Pour the cheesecake filling over the baked crust and smooth the top. Bake for 50–60 minutes or until the center is set but slightly jiggly.
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
To make the caramel topping, melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, and salt. Stir constantly and bring to a gentle boil for 2–3 minutes until thickened. Let cool slightly.
Drizzle the caramel sauce over the chilled cheesecake before serving.
Frequently Asked Questions
How do I prevent my Decadent Caramel Apple Swirl Cheesecake from cracking during baking?
To prevent cracking, ensure your cream cheese and eggs are fully softened to room temperature before mixing, which avoids overbeating. Also, using a water bath (bain-marie) while baking at 325°F (160°C) for 60 minutes helps maintain even moisture and temperature control.
Can I make the Decadent Caramel Apple Swirl Cheesecake ahead of time and how should I store it?
Yes, this cheesecake is excellent for making ahead! After cooling completely, cover the cheesecake tightly and let it chill in the refrigerator for at least 6 hours, or preferably overnight. It will stay fresh and delicious when stored properly in the fridge for up to 4 days.
What is the best way to substitute sour cream in this cheesecake recipe?
If you are out of sour cream, you can substitute it with an equal amount (1/2 cup) of full-fat Greek yogurt for a similar tanginess and texture. Ensure the yogurt is well-drained to avoid adding excess moisture, which helps maintain the creamy consistency of the filling.
