Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 cups peeled, sliced apples (Granny Smith or Honeycrisp)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup caramel sauce (salted)
- Sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a medium bowl. Mix in melted butter until evenly coated. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a skillet, toss sliced apples with sugar, cinnamon, and lemon juice. Sauté for 5–7 minutes until tender. Set aside to cool slightly.
- In a large bowl, beat cream cheese until smooth. Mix in sugar, then add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until creamy.
- Pour half of the batter over the cooled crust. Spread apple filling over the batter, then pour the remaining batter on top. Drizzle half the caramel sauce and gently swirl into the batter. Bake at 325°F (160°C) for 50–60 minutes until set.
- Allow the cheesecake to cool in the pan for about an hour, then refrigerate for at least 4 hours or overnight.
- Warm remaining caramel sauce slightly, then pour over the chilled cheesecake. Sprinkle with sea salt before serving for a salted caramel finish.
Notes
- Use room temperature cream cheese for a smooth filling.
- Avoid overmixing to prevent cracks.
- Chill thoroughly for the best flavor and texture.
- Drizzle warm caramel just before serving to enhance the gooey texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430 Kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg