Description
A decadent layered dessert featuring a buttery graham cracker crust, creamy cheesecake filling, spiced caramelized apples, and a drizzle of salted caramel sauce.
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 3 (8 oz/225g each) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream
- 2 medium apples, peeled, cored, and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (120ml) salted caramel sauce (plus extra for topping)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the pan to form the crust.
- In a skillet, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are softened and caramelized. Set aside to cool slightly.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream.
- Pour half the cheesecake batter over the crust. Add a layer of caramelized apples, then pour the remaining batter on top.
- Bake for 55–65 minutes, until the center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, or overnight, until fully chilled.
- Before serving, drizzle generously with salted caramel sauce and garnish with extra apple slices if desired.
Notes
- For best results, bake cheesecake in a water bath to prevent cracks.
- Chill overnight for maximum flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American