A decadent dessert that beautifully marries sweet and salty flavors, combining a buttery crust, creamy cheesecake, and spiced apples topped with salted caramel.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
⅓ cup unsalted butter, melted
1 teaspoon ground cinnamon
3 cups apples, peeled and diced (such as Granny Smith)
½ cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
¾ cup granulated sugar (for filling)
3 large eggs
½ teaspoon salt
½ cup salted caramel sauce (plus more for drizzling)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, until lightly golden. Remove and let cool.
In a skillet over medium heat, combine the diced apples, brown sugar, vanilla extract, and nutmeg. Cook for about 5-7 minutes, until the apples are tender but not mushy. Remove from heat and let cool.
In a large mixing bowl, beat the cream cheese until smooth. Add sour cream and granulated sugar, and mix until fully incorporated.
Add the eggs, one at a time, mixing well after each addition. Finally, stir in the salt and cooled apple mixture.
Pour the cheesecake filling over the baked crust. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Before serving, drizzle generously with homemade salted caramel sauce.
