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Ingredients:
For the crust:
- ½ cup unsalted butter, melted
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 24 oz cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon vanilla extract
For the apple topping:
- 3 medium apples, peeled, cored, and sliced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
For the caramel sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
- Make the cheesecake filling: Beat cream cheese and sugar in a large bowl until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla, sour cream, and heavy cream. Pour the filling over the crust.
- Bake the cheesecake: Bake for 60-70 minutes or until the center is slightly set. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight.
- Prepare the apple topping: In a skillet over medium heat, melt butter. Add apple slices, brown sugar, and cinnamon. Cook for 5-7 minutes until apples are tender, then let it cool.
- Make the caramel sauce: In a saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar turns amber. Remove from heat and carefully whisk in heavy cream, butter, and vanilla. Let it cool.
- Assemble: After the cheesecake has chilled, arrange the apple topping over it and drizzle with caramel sauce before serving.
Prep Time: 30 minutes
Cooking Time: 70 minutes
Total Time: 8 hours (including chilling time)
Kcal: 420 kcal per slice
Servings: 12 slices
