Description
A delightful combination of apple pie and cheesecake topped with salted caramel.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 4 large apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of the prepared pan to form a crust. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, then eggs one at a time, blending after each. Stir in vanilla extract and flour until just combined. Pour the filling over the cooled crust.
- In a large skillet over medium heat, toss the sliced apples with lemon juice, sugar, cinnamon, and nutmeg. Cook until apples are tender, about 10 minutes. Dissolve cornstarch in water and stir into apples. Cook for an additional 2 minutes until thickened. Remove from heat and let cool slightly.
- Spread the apple topping evenly over the cheesecake filling.
- Bake for 55 to 60 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door slightly, and allow cooling for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- To make the salted caramel sauce, heat granulated sugar in a medium saucepan over medium heat, stirring until it melts and turns amber. Add butter and stir until melted. Carefully pour in heavy cream and let boil for 1 minute. Remove from heat and stir in sea salt.
- Once the cheesecake is chilled, remove from the springform pan and drizzle with salted caramel before serving.
Notes
Store leftovers in an airtight container for up to a week. For longer storage, freeze slices individually for up to three months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg