Caramel Apple Cheesecake

Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed.

Bake for 8-10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream.

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set and only slightly jiggles when gently shaken.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best results.

Prepare the Apple Topping:

While the cheesecake is chilling, melt the butter in a large skillet over medium heat.

Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and let cool.

Make the Caramel Sauce:

In a small saucepan, melt the butter over medium heat.

Stir in the brown sugar and cook for 2-3 minutes, until the sugar dissolves.

Slowly add the heavy cream, whisking constantly. Bring the mixture to a simmer and cook for 3-4 minutes, until it thickens slightly.

Remove from heat and stir in the vanilla extract and a pinch of salt.

Assemble the Cheesecake:

Once the cheesecake has fully chilled, spread the caramelized apple topping over the top of the cheesecake.

Drizzle the homemade caramel sauce over the apples for an extra indulgent touch.

Serving and Storage Tips

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