Name: Caramel Apple Cheesecake
Ingredients: 2 cups graham cracker crumbs (about 15 whole crackers); 6 tablespoons unsalted butter, melted; 3 tablespoons granulated sugar; 1/2 teaspoon cinnamon; 3 medium Granny Smith apples, peeled and diced; 2 tablespoons unsalted butter; 1/4 cup brown sugar, packed; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 4 packages (32 oz) cream cheese, room temperature; 1 cup granulated sugar; 1/4 cup sour cream, room temperature; 1 tablespoon vanilla extract; 4 large eggs, room temperature; 1/4 cup heavy cream; 1 cup granulated sugar; 6 tablespoons unsalted butter, cubed; 1/2 cup heavy cream; 1/2 teaspoon sea salt

Description

Fall’s favorite flavors collide in this show-stopping dessert that brings together creamy cheesecake, tender spiced apples, and rich homemade caramel in every perfect bite.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs (about 15 whole crackers)
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1/2 teaspoon cinnamon

For the Apple Filling:

3 medium Granny Smith apples, peeled and diced
2 tablespoons unsalted butter
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg

For the Cheesecake:

4 packages (32 oz) cream cheese, room temperature
1 cup granulated sugar
1/4 cup sour cream, room temperature
1 tablespoon vanilla extract
4 large eggs, room temperature
1/4 cup heavy cream

For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt

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Instructions

Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press into the bottom of a 9-inch springform pan and bake for 10 minutes until golden.
Reduce oven to 325°F. In a skillet, cook diced apples with butter, brown sugar, cinnamon, and nutmeg for 8-10 minutes until tender but still holding shape. Cool completely.
Beat cream cheese until smooth, about 4-5 minutes. Add sugar and beat for 2 minutes. Mix in sour cream and vanilla. Add eggs one at a time on low speed, then fold in heavy cream.
Wrap springform pan with foil. Pour half the cheesecake batter into the crust. Spoon half the apple mixture over batter. Add remaining batter and top with remaining apples.
Place in a water bath and bake for 75-85 minutes until edges are set but center jiggles slightly.
Turn off oven, crack door, and let cool in oven for 1 hour. Remove from water bath and cool on rack for 2 hours. Refrigerate overnight.
For caramel sauce, heat sugar until amber-colored. Add butter, then heavy cream and salt. Let cool slightly until pourable.
Remove cheesecake from springform pan, drizzle with caramel sauce, and serve.