Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 3 packages (24 oz) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Apple Filling:
- 3 large apples, peeled, cored, and chopped
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and let cool.
- Prepare the Apple Filling:
- In a large skillet over medium heat, melt the butter.
- Add the chopped apples, brown sugar, cinnamon, and nutmeg.
- Cook until the apples are tender and caramelized, about 10 minutes. Set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and brown sugar, and beat until well combined.
- Mix in the vanilla extract and salt.
- Add the eggs one at a time, beating well after each addition.
- Fold in the sour cream and heavy cream until smooth.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust.
- Spoon the caramelized apple filling evenly over the batter.
- Pour the remaining cheesecake batter over the apple filling, spreading it evenly.
- Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Caramel Sauce:
- In a medium saucepan over medium-high heat, combine the granulated sugar and water.
- Cook, without stirring, until the sugar has dissolved and turned a deep amber color.
- Carefully whisk in the heavy cream, butter, vanilla extract, and salt until smooth.
- Remove from heat and let cool slightly.
- Serve:
- Remove the cheesecake from the springform pan and place it on a serving platter.
- Pour the caramel sauce over the top of the cheesecake.
- Optionally, garnish with additional apple pieces or a sprinkle of chopped nuts.
- Slice and enjoy your decadent caramel apple cheesecake!
Enjoy your delicious and indulgent caramel apple cheesecake!