Description
A delightful treat combining creamy cheesecake with sweet and tangy apples, topped with rich salted caramel for an unforgettable dessert experience.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups peeled and sliced apples
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 tsp sea salt (for caramel)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press this mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, and flour. Toss to coat the apples evenly.
- Spread the apple mixture evenly over the cooled crust.
- In another large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until everything is fully combined.
- Pour the cheesecake mixture over the apple layer in the pan.
- Bake the cheesecake for approximately 60-70 minutes, or until the center is almost set.
- Remove from the oven and let it cool completely, then refrigerate for at least 4 hours.
- To make the salted caramel sauce, heat sugar in a saucepan over medium heat until it is melted and turns amber in color.
- Add butter and stir until it melts.
- Slowly pour in the heavy cream while stirring the mixture.
- Remove from heat and stir in sea salt.
- Drizzle the salted caramel sauce over the chilled cheesecake before serving.
Notes
Use firm apples like Granny Smith or Honeycrisp for best results. Make sure cream cheese is softened before mixing for a smooth texture.