Homemade Caramel Apple Cheesecake on a graham cracker crust, filled with sweet, juicy apples and creamy caramel. It's the perfect finish to any fall meal!
Cuisine American, Dessert
Keyword apple pie, caramel, caramel apple, cheescake, fall
Prep Time 30minutes
Cook Time 30minutes
Cooling Time 2hours
Total Time 3hours
Stand Mixer or Hand Mixer
9 inch Pie Plate
Measuring Cups and Spoons
1 1/2cupsgraham cracker crumbs
28 oz packages cream cheese, softened
121 oz can apple pie filling
1/4cupcinnamon almondscoarsely chopped (or any nut that you prefer)
Preheat oven to 350 degrees.
In a medium sized bowl, combine all ingredients for the crust. Mix until crumbly, then press firmly into the bottom and up the sides of a 9 inch pie plate. Bake in preheated oven for 6-7 minutes until set.
In a large mixing bowl, beat cream cheese over medium speed until fluffy. Add in the sugar, vanilla extract, and eggs and beat until mixture is smooth.
Scoop 3/4 of the apple pie filling from the can and spread in the bottom of the prepared crust. Top with the cheesecake filling, spreading evenly.
Bake in the preheated oven for 30-35 minutes until top is set and cheesecake is cooked through. Transfer to a wire rack to cool.
While cheesecake is baking, combine remaining 1/4 can of apple pie filling, caramel topping, and 1/2 tsp of cinnamon in a small sauce pan over low heat. Stir until smooth, then set aside.
When cheesecake is cool, spread caramel apple mixture over the top and sprinkle with chopped nuts. Refrigerate for at least 2-3 hours before slicing. Enjoy!