Scale

FOR CRUST:

1 ½ cups graham cracker crumbs

2 tbsp brown sugar

½ tsp cinnamon

6 tbsp melted butter

FOR FILLING:

24 oz cream cheese (softened)

¾ cup granulated sugar

½ cup sour cream

1 tsp vanilla extract

3 eggs

APPLE PIE TOPPING:

2 large apples (peeled, diced)

2 tbsp butter

¼ cup brown sugar

1 tsp cinnamon

½ tsp nutmeg

1 tsp cornstarch

SALTED CARAMEL SAUCE:

1 cup granulated sugar

6 tbsp butter

½ cup heavy cream

1 tsp sea salt

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1. Preheat oven to 325°F. Grease a springform pan.

2. Mix crust ingredients and press into pan. Bake for 10 mins. Cool.

3. Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Beat in eggs.

4. Pour filling over cooled crust.

5. Cook apples with butter, sugar, and spices until soft. Stir in cornstarch to thicken.

6. Spoon apple mixture over filling. Bake 55–65 mins until center is set.

7. Cool, then chill overnight.

8. Make caramel by melting sugar to amber, then whisk in butter and cream. Stir in salt.

9. Drizzle over chilled cheesecake before serving.

Let the cheesecake chill at least 6 hours (overnight is best).

Use a water bath to prevent cracking.

Caramel can be made ahead and stored for 2 weeks in the fridge.