Autumn Harvest Caramel Apple Cheesecake

Dee *


One Thanksgiving more than fifteen years ago I was asked to bring dessert. There were requests for the usual but I wanted to make something different so I came up with this recipe. Now every year this dessert is a tradition in our home. I have been asked several times for this recipe but have never given it out, not even to my family. So enjoy!!!

pinch tips: How to Grease a Pan



30 Min


1 Hr




1 1/2 pkg
graham crackers, from box
1/3 c
finely chopped nuts-walnut or pecan
1/4 c
brown sugar, firmly packed
1/4 c
butter, melted-may add more if graham cracker mixture is too dry


2 large
granny smith apples-peeled,cored,diced
3 Tbsp
butter, melted
2 tsp
cinnamon, ground
2 tsp
4 pkg
8oz cream cheese room temp
1 c
white sugar
5 large
eggs-room temp
1 c
sour cream


12 oz package good caramels
1/2 c
evaperated milk
3/4 c

Directions Step-By-Step

CRUST-crush graham crackers in food processor-remove, finely chop nuts in food processor-remove. Put crackers, nuts, brown sugar in bowl and add melted butter, mix together, poor in 9 inch spring form pan, spread mixture evenly on bottom of pan,bring some of the crackers up the side of the pan evenly (as seen in my photo)Bake@350 for 5 minutes-do not over bake.
APPLES-peel,core and dice apples then put in frying pan with melted butter, after 3 minutes sprinkle with one teaspoon of cinnamon and stir, about 2 min more they should be soft and brown-remove and let cool.
FILLING-beat cream cheese,sugar,eggs,sour cream,add 2t of cinnamon and 2t nutmeg,add cooled apples and stir. Pour into spring form pan and bake at 350 for about 1 hour.
CARAMEL SAUCE-in a good sauce pan put in caramels, butter and milk, stir until melted. Take off burner and let cool.
TAKE OUT- cheesecake from oven and allow to cool, pour cool caramel sauce over cake and put in refrigerator. Let stand for a few hours or overnight.
SERVING-take out of refrigerator and let stand about 30 minutes. Spring open pan SLOWLY to, remove side of pan,it is a good idea to have a small container of warm water to clean knife off after cutting then dry with towel and cut again-the topping can get gooey.
MUST HAVES-you will need a 9 inch spring form pan with this recipe as seen in one of my pictures.
FRESH-I always make sure I have the freshest eggs, cream cheese, and sour cream when I make this. As in any recipe I do think it makes a big difference.
I do hope that you,your family and friends enjoy this recipe and it becomes a family tradition as it is in our family.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American