Description
Imagine: velvety cinnamon cheesecake layered over graham cracker crust, topped with tender caramel apples and billowy whipped cream. Perfect for Thanksgiving, potlucks, or when you need a hug in dessert form.
Ingredients
Crust:
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4 ½ cups graham cracker crumbs
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6 tbsp sugar
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2 tsp cinnamon
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1 cup melted butter
Cheesecake Filling:
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48 oz cream cheese, room temp
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2 cups sugar
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6 tbsp flour
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1 ½ cups sour cream
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3 tbsp vanilla
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2 tsp cinnamon
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6 eggs, room temp
Caramel Apple Topping:
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4 apples (Granny Smith or Honeycrisp), chopped
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½ cup brown sugar
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2 tsp cinnamon + ¼ tsp nutmeg
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1 tbsp lemon juice
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1 cup caramel sauce
Cinnamon Whipped Cream:
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1 cup heavy cream
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½ cup powdered sugar
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1 tsp vanilla + ½ tsp cinnamon
Instructions
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Crust: Mix crumbs, sugar, cinnamon, and melted butter. Press into a greased 9×13″ pan. Bake at 325°F for 10 mins. Cool completely.
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Filling: Beat cream cheese and sugar until smooth. Add flour, sour cream, vanilla, and cinnamon. Mix in eggs one at a time. Pour over crust. Bake 45-50 mins until set but jiggly. Cool 1 hour, then chill 4+ hours.
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Apples: Cook apples, brown sugar, cinnamon, nutmeg, and lemon juice for 8-10 mins until tender. Stir in caramel. Cool.
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Whipped Cream: Whip cold cream to soft peaks. Add powdered sugar, vanilla, and cinnamon. Beat to stiff peaks.
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Assemble: Slice cheesecake, top with apples and whipped cream. Drizzle extra caramel!
Notes
✅ Room temp ingredients prevent lumps and cracks!
✅ Use firm apples so they don’t turn mushy.
✅ Make ahead: Cheesecake keeps 3 days in fridge (store toppings separately).
Nutrition
- Calories: 420 Cal Per Bar
- Sugar: 38g
- Fat: 26g