Ingredients
Scale
Crust Ingredients
- 2 cups graham crackers, crumbled fine (about 14 full sheets)
- 2 tablespoons butter, melted
Filling Ingredients
- 1 ½ cups canned apple pie filling
- 2 (8-ounce) packages cream cheese, at room temperature
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- 2 large eggs, at room temperature
Topping Ingredients
- ½ cup canned or homemade apple pie filling
- ¼ cup caramel topping (store-bought or homemade)
Ingredient Substitutes and Flexibility
- Crust Alternatives: Instead of graham crackers, try digestive biscuits, vanilla wafers, or even crushed oatmeal cookies for a heartier texture.
- Cream Cheese: Full-fat is recommended for the best texture, but you can use reduced-fat if needed. Avoid fat-free varieties, which won’t set properly.
- Apple Filling: Homemade filling is great if you want to control sweetness and spice, but canned works perfectly for beginners. You can also substitute with pear or peach filling for a twist.
- Caramel Sauce: Store-bought is easiest, but a quick homemade version with sugar, cream, and butter adds a deeper flavor.
Instructions
- Preheat your oven to 350°F (175°C).
This ensures your oven is fully heated and stable when the cheesecake goes in. Use the middle rack for even cooking. - Prepare the crust.
In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of your springform pan using the bottom of a glass or your fingers. Make sure it’s compact and reaches slightly up the sides. - Layer the apple pie filling.
Spoon 1½ cups of canned apple pie filling over the crust and gently spread it out. This will be the base layer beneath the cheesecake filling, adding flavor and moisture. - Make the cheesecake filling.
In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and fluffy—about 1–2 minutes. Add in the sugar and vanilla extract, then continue mixing. Crack in the eggs, one at a time, mixing just until combined after each addition. Avoid overmixing, as this can incorporate too much air and lead to cracks later. - Pour the filling over the apples.
Carefully pour the cream cheese mixture over the apple layer. Use a spatula to smooth the top evenly. - Bake the cheesecake.
Place the pan in the oven and bake for 50–55 minutes, or until the center is just set. The middle should have a slight jiggle but not look wet. The edges may puff slightly and start to pull away from the sides. - Cool the cheesecake.
Remove the cheesecake from the oven and let it cool to room temperature in the pan—about 1 hour. This helps prevent cracking from sudden temperature changes. - Prepare the topping.
In a small saucepan over low heat, combine the remaining ½ cup of apple pie filling and ¼ cup of caramel sauce. Warm gently for about 1 minute, just until the mixture is heated through and well combined. - Top the cheesecake.
Spoon the warm caramel-apple mixture over the top of the cooled cheesecake and spread it evenly. Let it sit at room temperature for another 10 minutes. - Refrigerate.
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 3 hours, or ideally overnight. This allows the filling to fully set and the flavors to meld together.
Notes
- How to Tell if It’s Done: A cheesecake is ready when the outer edges are firm and the center jiggles slightly, like gelatin. Don’t wait for it to become completely solid in the oven—that’s a sign it’s overbaking.
- Avoid Cracks: Don’t overbeat your filling, especially once the eggs are added. Too much air can lead to cracks as the cheesecake cools. If cracks do form, don’t worry—they’ll be hidden under the topping.
- No Springform Pan? You can use a regular cake pan lined with parchment. Just be careful when removing it, and consider serving it directly from the pan for simplicity.
- Don’t Rush the Chill Time: It may be tempting to slice into your cheesecake right away, but chilling it ensures a firm, creamy texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes