Ingredients:
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (71g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 3 medium apples (Honeycrisp or Granny Smith), peeled, cored, and chopped
- 2 tablespoons (28g) unsalted butter
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 32 ounces (907g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- ½ cup (113g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup (30g) all-purpose flour
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- ½ cup (120ml) heavy cream
- 1 teaspoon sea salt
Instructions:
- Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan. Pre-bake crust until lightly golden.
- Sauté apples in butter with sugar, cinnamon, and nutmeg until softened. Stir in lemon juice. Cool slightly.
- Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Beat in eggs one at a time, then add flour.
- Pour half of the cheesecake filling over the pre-baked crust. Spoon half of the caramel apple topping over the filling. Pour the remaining cheesecake filling over the apples. Spoon the remaining caramel apple topping on top. Bake in a preheated oven using a water bath method. Cool in the oven with the door ajar, then chill in the refrigerator.
- Melt sugar in a saucepan until amber in colour. Whisk in butter, then heavy cream. Stir in sea salt. Cool slightly.
- Drizzle with salted caramel sauce before serving.