Caramel Apple Walnut Cheesecake

Rich, creamy cheesecake meets sweet, crunchy apples and walnuts in this show-stopping dessert.

A buttery graham cracker crust provides the foundation for a velvety cheesecake infused with a hint of vanilla, all topped with tender apples, crunchy walnuts, and a drizzle of sticky caramel sauce.

Ready Time

2 hrs

Yields

6 servings

Ingredients

For the Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/2 cup chopped walnuts
For the Cheesecake:
12 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
For the Caramel Sauce:
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup heavy cream
1 teaspoon sea salt
1 tablespoon unsalted butter
For the Topping:
2-3 apples, sliced
1/2 cup chopped walnuts
1/4 cup caramel sauce

Instructions

Start by preparing the crust. In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and chopped walnuts until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake in a preheated oven at 350°F for 10-12 minutes, or until lightly browned. Let it cool completely.

Next, prepare the cheesecake.

In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and beat until well combined.

Beat in the eggs one at a time, followed by the vanilla extract.

Melt the unsalted butter and let it cool slightly, then beat it into the cream cheese mixture. Pour the cheesecake batter into the prepared crust.

Bake the cheesecake in a preheated oven at 350°F for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Let it cool in the oven with the door ajar for 1 hour, then remove it from the oven and let it cool completely on a wire rack. While the cheesecake is baking, prepare the caramel sauce.

In a small saucepan, combine the granulated sugar, light corn syrup, and 1/4 cup of water.

Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Increase the heat to medium-high and bring the mixture to a boil.

Use a candy thermometer to monitor the temperature, and cook to 350°F, or until the caramel turns a deep amber color.

Remove from heat and slowly pour in the heavy cream. The mixture will bubble vigorously, so be careful.

Return the saucepan to medium heat and cook, stirring constantly, until the caramel sauce has thickened slightly.

Remove from heat and stir in the sea salt and unsalted butter until melted. Let the caramel sauce cool to room temperature.

Once the cheesecake has cooled, arrange the sliced apples on top of the cheesecake.

Drizzle with caramel sauce and sprinkle with chopped walnuts. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Release the springform pan sides and transfer the cheesecake to a serving plate.

Slice and serve!

Notes

Make sure to use high-quality graham crackers for the crust, as it will make a big difference in the flavor and texture. Don’t overmix the crust mixture, or it’ll become tough.

Press the crust mixture into the pan evenly to ensure it bakes properly.

For the cheesecake, make sure to beat the cream cheese until it’s smooth and creamy. Don’t overbeat the eggs, or the cheesecake will puff too much.

Let the cheesecake cool completely in the pan before refrigerating it, or it might crack.

When making the caramel sauce, be patient and monitor the temperature closely. Don’t leave the caramel unattended, as it can quickly go from perfect to burnt.

Let the caramel sauce cool to room temperature before using it, or it’ll melt the cheesecake.

Let the cheesecake refrigerate for at least 4 hours or overnight to allow the flavors to meld together. Slice the apples just before assembling the cheesecake to prevent browning.

You can also toast the walnuts in a 350°F oven for 5-7 minutes, or until fragrant, for added flavor.