Caramel-Apple Cheesecake

4.9
(7) 6 Reviews
Prep Time
20
min.
Total Time
6
hr.
5
min.
Servings

16 servings

This glorious dessert is like having an apple pie baked into a cheesecake—and then drizzling the whole thing with caramel sauce.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine graham crumbs and butter; press onto bottom of 13x9-inch pan.
  • Mix 2 Tbsp. sugar and 1/2 tsp. cinnamon; reserve for later use. Beat cream cheese with remaining sugar and cinnamon with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Toss apples with reserved sugar mixture; spoon over cheesecake batter.
  • Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours.
  • Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until sauce is smooth when stirred. Drizzle over cheesecake.

Size Wise

Enjoy the classic pairing of caramel and apple in this irresistible special-occasion cheesecake.

Use Room Temperature Ingredients

When making cheesecakes, bring the eggs and cream cheese to room temperature before using. This will allow for easier blending with the other ingredients. To bring to room temperature, remove the ingredients from the refrigerator about 30 min. before using.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
% Daily Value
Total fat 24g
Saturated fat 14g
Cholesterol 130mg
Sodium 330mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 22g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sleigh410 |

    Amazing I drizzaled Caramel Sauce over the top!!!!!

  • Chrisnuela |

  • raebern1969 |

    I substituted light cream cheese for full fat - did not affect the taste or texture, but cut about 1200 calories from the recipe (about 100 less calories each for 12 pieces)! I also used half gala & half granny smith. Added a nice tartness to the topping.

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