Ingredients
- For the crust: 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp sugar
- For the filling: 24 oz cream cheese (softened), ¾ cup granulated sugar, 3 eggs, 1 tsp vanilla extract, ½ cup sour cream
- For the topping: 2 medium apples (peeled & sliced), 2 tbsp butter, 1 tsp cinnamon, ½ cup caramel sauce
Instructions
- Preheat your oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour the filling over the cooled crust.
- In a skillet, melt butter over medium heat. Add sliced apples and cinnamon, cooking for 5-6 minutes until softened. Arrange the apples evenly over the cheesecake batter before baking.
- Bake the cheesecake for 45-50 minutes until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let it cool for 1 hour inside. Refrigerate for at least 4 hours (or overnight) before drizzling with caramel sauce and serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Prevent cracks by avoiding overmixing and cooling the cheesecake gradually.
- Drizzle extra caramel sauce just before serving for a glossy finish.
- Store leftovers covered in the fridge for up to 5 days. For longer storage, freeze slices (without caramel) for up to 2 months—thaw overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 420 Kcal
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg