Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 medium apples, peeled and diced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter, cubed (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 teaspoon sea salt (for caramel)
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter; press into the pan and bake for 10 minutes.
- For the filling, beat cream cheese until smooth; add sugar, eggs (one at a time), vanilla extract, and sour cream until combined.
- Pour filling over cooled crust and bake in a water bath for 55–65 minutes until slightly jiggly.
- Allow cheesecake to cool in the oven for one hour, then refrigerate for at least 4 hours or overnight.
- Sauté apples with butter, brown sugar, cinnamon, and nutmeg until soft; cool before topping the cheesecake.
- Prepare salted caramel sauce by melting sugar until amber; add butter and heavy cream while whisking; stir in sea salt.
- Assemble by topping cheesecake with apples and drizzling with caramel before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg