Caramel Apple Cheesecake

Caramel Apple Cheesecake Recipe

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs

• 2 tablespoons sugar

• ¼ teaspoon cinnamon

• ½ cup melted butter

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

For the apple topping:

• 2 apples (preferably Granny Smith or Honeycrisp), peeled, cored, and sliced

• 2 tablespoons butter

• 2 tablespoons brown sugar

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt

For the caramel sauce:

• ½ cup heavy cream

• 1 cup brown sugar

• ½ cup unsalted butter

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions:

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

2. Make the crust:

   • In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until combined.

   • Press the mixture into the bottom of the prepared springform pan, ensuring it’s even. Bake for 10 minutes, then set aside to cool.

3. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

   • Add sugar and vanilla extract, and beat until fully combined.

   • Add the eggs, one at a time, mixing well after each addition.

   • Stir in sour cream and mix until smooth.

4. Assemble the cheesecake:

   • Pour the cheesecake filling over the cooled crust in the springform pan.

   • Tap the pan on the counter to remove any air bubbles.

   • Bake for 50-60 minutes, or until the center is almost set but still slightly wobbly.

   • Turn off the oven, and let the cheesecake cool in the oven with the door slightly open for an hour.

   • After an hour, remove it from the oven and refrigerate for at least 4 hours or overnight.

5. Make the apple topping:

   • In a skillet, melt butter over medium heat. Add the apple slices, brown sugar, cinnamon, nutmeg, and salt.

   • Cook the apples, stirring occasionally, for 5-7 minutes or until they’re tender but still hold their shape. Set aside to cool.

6. Make the caramel sauce:

   • In a saucepan, combine heavy cream, brown sugar, butter, and a pinch of salt. Bring to a simmer over medium heat, stirring constantly.

   • Let it cook for 5-7 minutes until it thickens slightly.

   • Remove from heat, stir in the vanilla extract, and let it cool.

7. Assemble the cheesecake:

   • Once the cheesecake has chilled, spread the caramel sauce over the top.

   • Arrange the apple topping over the caramel layer.

8. Serve and enjoy:

   • Slice the cheesecake and drizzle with extra caramel sauce before serving. Enjoy the creamy, apple-filled goodness!