Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Apple Layer:

3 cups peeled and sliced apples

1/4 cup brown sugar

1 tsp ground cinnamon

2 tbsp all-purpose flour

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter

1/2 cup heavy cream

1 tsp sea salt

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into bottom of pan. Bake for 10 minutes, then cool.

3. Toss apples with brown sugar, cinnamon, and flour. Spread evenly over cooled crust.

4. Beat cream cheese until smooth (2 minutes). Add sugar and mix until combined. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream.

5. Pour cheesecake mixture over apple layer. Bake 60–70 minutes, until center is nearly set but slightly jiggly.

6. Cool completely at room temperature, then refrigerate 4+ hours or overnight.

7. Make caramel sauce: Heat sugar in saucepan over medium until melted and amber. Add butter and stir. Slowly whisk in cream, then stir in salt.

8. Drizzle salted caramel sauce over cheesecake before serving.

Notes

For neat slices, use a warm sharp knife, wiping clean between cuts.

Chill at least 4 hours or overnight for best texture.

Caramel can be made ahead and refrigerated up to 1 week; rewarm gently before drizzling.

Store cheesecake covered in refrigerator for up to 4 days, or freeze slices up to 2 months.

Author: Aaron
Prep Time: 30 minutes
Cook Time: 70 minutes
Method: Baked
Cuisine: American
Diet: Vegetarian