Ingredients

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

1 teaspoon sea salt

Instructions

Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2: In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool slightly.

Step 3: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and eggs, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.

Step 4: Pour the cheesecake filling over the baked crust. Place the pan in a water bath by setting it inside a larger baking dish filled halfway with hot water. Bake for 55 to 65 minutes, or until the center is slightly jiggly but mostly set.

Step 5: Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Afterward, refrigerate for at least four hours to fully chill and set.

Step 6: While the cheesecake chills, prepare the apple topping. Cook the peeled and diced apples in a skillet with 2 tablespoons butter, brown sugar, cinnamon, and nutmeg over medium heat until the apples are tender. Remove from heat and let cool.

Step 7: To make the salted caramel sauce, melt 1 cup sugar in a heavy-bottomed pan over medium heat, stirring constantly until the sugar turns a deep amber color. Carefully add the cubed butter and whisk until melted and smooth. Slowly pour in the heavy cream while whisking continuously. Stir in the sea salt and remove from heat.

Step 8: Once the cheesecake is fully chilled, spread the cooked apple mixture evenly over the top. Drizzle generously with the salted caramel sauce before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance to the sweet caramel and cheesecake.

If you prefer a firmer crust, bake it a few minutes longer before adding the filling.

For a nutty twist, sprinkle toasted pecans or walnuts on top along with the apples.

To avoid cracking, make sure your cream cheese and eggs are at room temperature before mixing.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator as it allows the flavors to meld and the texture to set properly.

How do I prevent the cheesecake from cracking?

Using a water bath helps regulate baking temperature and moisture, which minimizes cracking. Also, avoid overbaking by checking when the center still has a slight jiggle.