Ingredients
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
¼ teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 large eggs
½ cup sour cream
4 medium Granny Smith apples, peeled, cored, and diced
½ cup granulated sugar
¼ cup unsalted butter
¼ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
½ cup heavy cream
½ cup granulated sugar
¼ cup unsalted butter
Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Press the mixture evenly into the bottom of the pan. Bake for 8-10 minutes until golden brown. Let cool completely.
- Make the cheesecake filling: Beat softened cream cheese until smooth. Add granulated sugar, vanilla extract, ground cinnamon, and nutmeg, mixing until combined. Add eggs one at a time, mixing gently after each. Stir in sour cream until smooth.
- Prepare the caramel apple topping: In a skillet, melt butter over medium heat. Add diced apples and cook until softened, about 5-7 minutes. Sprinkle with sugar and cook for 3-5 minutes until caramelized. Add heavy cream, vanilla extract, cinnamon, and salt. Simmer for 2-3 minutes, then remove from heat and let cool slightly.
- Assemble and bake: Pour cheesecake filling over the cooled crust. Spoon caramel apple topping evenly over the cheesecake. Wrap the pan in aluminum foil and place it in a roasting pan. Add hot water to the roasting pan halfway up the springform pan. Bake at 325°F (160°C) for 60-75 minutes or until the edges are set and the center is slightly jiggly. Let cool in the oven for 1 hour, then refrigerate for at least 6 hours or overnight.
- Make the caramel drizzle: In a saucepan, combine heavy cream, sugar, butter, and salt. Stir until sugar dissolves, then simmer without stirring for 5-7 minutes until thickened. Cool slightly before drizzling over the cheesecake.
- Serve: Carefully remove the cheesecake from the pan. Drizzle with caramel sauce and serve. Optionally garnish with extra apple slices or a sprinkle of cinnamon.
Notes
Try using a cookie crust, like Oreos, for a different flavor.
For extra flavor, add a splash of bourbon or brandy to the apple topping.
Swirl cinnamon or pumpkin puree into the cheesecake filling for a fall twist.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: undefined
- Cuisine: American
- Diet: Vegetarian
