Salted Caramel Apple Cheesecake (Print Version)
Creamy cheesecake with cinnamon-spiced apples and homemade salted caramel on a buttery graham cracker crust.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Apple Layer
04 -
3 cups peeled and sliced apples
05 -
1/4 cup brown sugar
06 -
1 teaspoon ground cinnamon
07 -
2 tablespoons all-purpose flour
→ Cheesecake Filling
08 -
24 ounces cream cheese, softened
09 -
1 cup granulated sugar
10 -
3 large eggs
11 -
1 teaspoon vanilla extract
12 -
1/2 cup sour cream
→ Salted Caramel Sauce
13 -
1 cup granulated sugar
14 -
6 tablespoons unsalted butter
15 -
1/2 cup heavy cream
16 -
1 teaspoon sea salt
# Steps to Follow:
01 -
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
02 -
In a large bowl, combine apples, brown sugar, cinnamon, and flour. Toss to coat. Spread apples evenly over the cooled crust.
03 -
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and sour cream until fully incorporated.
04 -
Pour cheesecake mixture over the apple layer in the pan. Bake cheesecake for approximately 60-70 minutes until center is almost set. Remove from oven and let cool completely, then refrigerate for at least 4 hours.
05 -
Heat sugar in a saucepan over medium heat until melted and amber-colored. Add butter and stir until melted. Slowly pour in heavy cream while stirring. Remove from heat and stir in sea salt.
06 -
Drizzle salted caramel sauce over chilled cheesecake before serving.