Caramel Apple Cheesecake Cake

Prep Time: 40 min

Bake Time: 50–55 min

Chill Time: 4–6 hrs (or overnight)

Servings: 12

Ingredients

For the crust:

1 ½ cups (150 g) graham cracker crumbs

3 tbsp sugar

6 tbsp (85 g) unsalted butter, melted

For the cheesecake layer:

24 oz (680 g) cream cheese, softened

1 cup (200 g) granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup (120 ml) sour cream

For the apple layer:

3 medium apples, peeled, cored, and diced

2 tbsp butter

2 tbsp brown sugar

1 tsp cinnamon

For the caramel topping:

1 cup (200 g) granulated sugar

6 tbsp (85 g) unsalted butter, cubed

½ cup (120 ml) heavy cream

Instructions

1️⃣ Prepare the crust

Preheat the oven to 325°F (160°C).

Mix graham cracker crumbs, sugar, and melted butter until combined.

Press firmly into the bottom of a 9-inch (23 cm) springform pan.

Bake for 10 minutes, then cool slightly.

2️⃣ Make the apple layer

In a skillet, melt butter over medium heat.

Add diced apples, brown sugar, and cinnamon. Cook 5–7 minutes until apples are tender but not mushy. Set aside to cool.

3️⃣ Prepare the cheesecake layer

Beat cream cheese until smooth.

Add sugar and vanilla, mixing until combined.

Add eggs one at a time, beating gently.

Fold in sour cream until smooth.

4️⃣ Assemble and bake

Pour half of the cheesecake mixture over the crust.

Spread the apple mixture evenly on top.

Pour remaining cheesecake mixture over the apples.

Bake at 325°F (160°C) for 50–55 minutes, until the edges are set and the center slightly jiggles.

Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

5️⃣ Make the caramel topping

In a saucepan, heat sugar over medium heat until it melts and turns amber.

Add butter carefully, stirring until melted.

Slowly pour in the heavy cream while stirring. Let cool slightly.

Drizzle over the chilled cheesecake before serving.

Tips:

Use firm apples like Honeycrisp or Fuji for the best texture.

Make the caramel slowly to avoid