Description
This apple cheesecake has a buttery graham cracker crust layered with creamy cheesecake and a gooey caramel apple topping that tastes just like the filling in apple pie!
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 4 cups apples – peeled, cored, and thinly sliced
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Crust: In a large bowl, mix the graham cracker crumbs, pecans, melted butter, sugar, and cinnamon until well combined.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Set aside while you prep the next steps, leaving the oven on.
- Cheesecake: In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Add the eggs, one at a time, mixing after each addition and finally vanilla, mixing until smooth, scraping the sides of the bowl as necessary to ensure no lumps. Pour the filling into the baked crust.
- Topping: Place the apples in a large bowl. Stir the sugar and cinnamon together in a smaller bowl and sprinkle over the apples and toss to coat evenly. Spread the apples evenly on top of the cheesecake filling, and sprinkle the pecans over top.
- Bake: Bake the cheesecake for 60 – 70 minutes, until the center is just set. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
- Drizzle with caramel to serve or top with whipped cream.
