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Caramel Apple Swirl Cheesecake: A Decadent Dessert You Can Master

Indulge in the creamy, decadent delight of Caramel Apple Swirl Cheesecake. With a buttery graham cracker crust, luscious caramel-apple swirls, and a velvety cheesecake filling, this dessert is the perfect way to embrace the flavors of fall.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Crust:
  • 1 1/2 cups 180g graham cracker crumbs
  • 1/4 cup 55g brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons 85g butter, melted
For the Swirl Mixture:
  • 1 cup 220g brown sugar
  • 1/3 cup 39g all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/3 cup 76g butter, melted
For the Cheesecake Batter:
  • 32 oz 907g cream cheese, softened
  • 1 cup 220g brown sugar
  • 1/4 cup 50g granulated sugar
  • 1/2 cup 120g sour cream
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
For the Frosting:
  • 6 tablespoons 85g cream cheese
  • 1 cup 125g powdered sugar
  • 1 cup 240ml heavy cream
  • 1 teaspoon vanilla extract

Method
 

Prepare the Crust:
  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter in a bowl until well combined.
  3. Press mixture firmly into the bottom of a springform pan.
  4. Bake for 10 minutes and set aside to cool.
2. Make the Swirl Mixture:
  1. Combine brown sugar, all-purpose flour, and ground cinnamon in a bowl.
  2. Stir in melted butter until smooth and slightly thickened.
3. Prepare the Cheesecake Batter:
  1. Beat softened cream cheese in a large bowl until smooth.
  2. Add brown sugar and granulated sugar, mixing well.
  3. Mix in sour cream, followed by eggs, one at a time.
  4. Stir in vanilla extract and salt.
4. Assemble the Cheesecake:
  1. Pour half of the cheesecake batter over the cooled crust.
  2. Spoon dollops of the swirl mixture on top.
  3. Repeat with the remaining batter and swirl mixture.
  4. Use a knife to create a marbled effect.
5. Bake the Cheesecake:
  1. Place the springform pan in a water bath.
  2. Bake at 325°F (163°C) for 60-75 minutes, until edges are set but the center jiggles slightly.
  3. Turn off the oven and let the cheesecake sit inside for one hour.
6. Chill the Cheesecake:
  1. Cool to room temperature.
  2. Refrigerate for at least six hours or overnight.
7. Make the Frosting:
  1. Beat cream cheese with powdered sugar and vanilla until smooth.
  2. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
  3. Pipe frosting onto chilled cheesecake and dust with cinnamon.

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