Recipe: Caramel Apple Cheesecake

This is so much more exciting (and calorically dense) than apple pie!


  1. 1 and 1/2 cups graham cracker crumbs (about 9 whole crackers)
  2. 2 tablespoons brown sugar
  3. 1/2 cup (1 stick) unsalted butter
  4. 2 8 ounce packages of cream cheese
  5. 1/2 cup sugar
  6. 2 eggs
  7. 1 jar caramel ice cream topping
  8. 1/2 cup walnuts
  9. 1 and 1/2 cups (two medium apples) red delicious apple, diced
  10. 1 cup caramel chips
  11. Drizzle of caramel sundae sauce 


  1. Preheat the oven to 350 degrees.
  2. Mash nine graham crackers into crumbs using a mortar and pestle. In a medium sized bowl, mix them with the brown sugar. Melt butter for 30 seconds in the microwave. Once finished, add this butter to the graham crackers and brown sugar. Mix well.
  3. Transfer mixture to an 8-inch ungreased springform pan. Use your fingers to it down onto the bottom of pan, making sure it is even and that there are no lumps.
  4. Drizzle the crust with caramel sundae sauce. 
  5. In another bowl, combine the regular sugar and the cream cheese. Beat with an electric mixer until smooth. Add two eggs and vanilla. Beat again. Dump in most or all of the caramel ice cream topping. Beat once more. 
  6. Dice two apples. Add them slowly, folding the mixture over them with a spoon. Now add the walnuts and caramel chips. Stir them in with a spoon. 
  7. Gently pour mixture into crust-lined pan. 
  8. Bake for 35-45 minutes or until cheesecake has set.
  9. Let the baked cake sit for 20 minutes before running a knife along the side of the cake. Remove sides of springform pan. 
  10. Leave the cake to cool for no less than an hour before drizzling the top with caramel sauce.
  11. Refrigerate for four hours or overnight before serving. 

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