Ingredients You’ll Need
Crust
- 2 cups crushed biscuits or graham crackers
- ½ cup melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 500g cream cheese (room temp)
- ¾ cup sugar
- 2 eggs
- ½ cup heavy cream or yogurt
- 1 teaspoon vanilla
- 1 tablespoon flour or cornstarch
Apple Topping
- 3–4 apples (thin slices)
- 3 tablespoons butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons caramel sauce
Finish
- Extra caramel drizzle
## Why Thin Apple Slices Matter
Thin slices cook faster and soften beautifully.
Thick slices stay hard.
We want:
Soft
Caramelized
Jammy apples
So slice thin like chips.
They’ll melt right into the cheesecake top.
## Step 1 – Make the Crust
Mix:
- Crushed biscuits
- Butter
- Sugar
Press firmly into springform pan.
Make it flat and compact.
Bake:
10 minutes at 175°C / 350°F
This keeps crust crispy.
Not soggy.
Set aside.
## Step 2 – Prepare Cheesecake Batter
Beat cream cheese until smooth.
Add:
- Sugar
- Eggs
- Cream
- Vanilla
- Flour
Mix gently until creamy.
Don’t overmix.
Too much air causes cracks.
We want smooth and silky.
Pour over crust.
Tap pan lightly to remove bubbles.
## Step 3 – Cook the Apples
In pan melt butter.
Add apples + brown sugar + cinnamon.
Cook 5–7 minutes.
Until soft and glossy.
Kitchen smell = insane.
Like apple pie heaven 🍎
Cool slightly.
## Step 4 – Arrange Apples on Top
Place apple slices gently on cheesecake batter.
Arrange nicely.
You can layer or fan them like photo.
Drizzle little caramel on top.
Looks fancy with almost no effort.
## Step 5 – Bake Slowly
Bake at:
160°C / 320°F
For 50–60 minutes
Edges set
Center slightly jiggly
Turn off oven.
Leave door cracked.
Cool slowly.
This prevents cracks.
Very important.
## Step 6 – Chill
Refrigerate at least:
4 hours (overnight best)
Cold cheesecake = perfect texture.
Firm. Creamy. Sliceable.
Hard part is waiting 😂
## Step 7 – Final Caramel Drizzle
Before serving:
Drizzle warm caramel sauce on top.
Let it drip down sides.
That glossy look makes it look bakery-level.
So satisfying.
## Texture & Taste Breakdown
Let’s talk bite:
Top → soft cinnamon apples
Middle → ultra creamy cheesecake
Bottom → buttery crunchy crust
Finish → sticky caramel
Sweet + creamy + fruity + buttery.
It’s basically comfort food dessert.
Total crowd-pleaser.
## Flavor Variations You Can Try
Fun upgrades:
Salted Caramel
Add sea salt flakes
Chocolate
Drizzle chocolate sauce
Nutty
Add toasted pecans
Maple
Use maple syrup instead of caramel
No-Bake
Use gelatin version (no oven)
Pumpkin Spice
Add pumpkin + spice mix
Same base. Endless ideas.
## Pro Tips for Perfect Cheesecake
Tip 1
Room temp cream cheese
Tip 2
Bake low temp
Tip 3
Cool slowly
Tip 4
Chill overnight
Tip 5
Use springform pan
These tricks make smooth professional cheesecake.
## Storage Tips
Fridge:
4–5 days
Freezer:
2 months (slice first)
Serve cold or slightly room temp.
Actually tastes better next day.
Perfect make-ahead dessert.
## When to Serve This
Perfect for:
- Guests
- Holidays
- Ramadan/Eid desserts
- Coffee time
- Family dinners
- Special occasions
Feels fancy but easy.
Always impresses.
## Final Thoughts
This caramel apple cheesecake is one of those desserts that looks complicated…
But secretly super simple.
And tastes insanely luxurious.
It’s:
Creamy
Sweet
Cozy
Elegant
And absolutely addictive