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Caramel Apple Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Apple Filling:
- 3 large apples, peeled, cored, and thinly sliced
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions:
For the Crust:
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- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
For the Apple Filling:
- In a large skillet, melt the butter over medium heat.
- Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender and the mixture is caramelized, about 10 minutes.
- Remove from heat and let it cool slightly.
For the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream and vanilla extract, and mix until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Pour half of the cheesecake batter over the cooled crust.
- Spoon the caramelized apple mixture evenly over the batter.
- Pour the remaining cheesecake batter over the apples, smoothing the top.
For the Caramel Sauce:
- In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
- Increase the heat and bring to a boil, without stirring, until the mixture turns a deep amber color.
- Remove from heat and carefully add the heavy cream (the mixture will bubble vigorously). Stir in the butter, vanilla extract, and salt until smooth.
- Let the caramel sauce cool slightly.
To Bake the Cheesecake:
- Reduce the oven temperature to 325°F (160°C).
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
To Serve:
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- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Drizzle the caramel sauce over the top of the cheesecake.
- Garnish with additional apple slices and more caramel sauce, if desired.
Enjoy your decadent caramel apple cheesecake!
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