Description
A delightful dessert that combines creamy cheesecake, spiced apple filling, and a crunchy graham cracker crust, all topped with rich salted caramel sauce.
Ingredients
- 4 medium apples (sliced, 588 grams)
- 3 tablespoons salted butter (42 grams)
- 1–2 tablespoons apple cider
- 1/3 cup light brown sugar, packed (73 grams)
- 1 and 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1–2 teaspoons lemon juice (to taste)
- 2 teaspoons cornstarch
- 2 teaspoons water
- 3 cups cinnamon graham cracker crumbs (300 grams)
- 1/2 cup + 3 tablespoons salted butter, melted (155 grams)
- 32 ounces cream cheese (at room temperature, block style)
- 1 and 1/2 cups granulated sugar (308 grams)
- 4 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 and 1/2 teaspoons cornstarch
- 3/4 cup full-fat sour cream (at room temperature, 180 grams)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup all-purpose flour (33 grams)
- 1/2 cup old-fashioned whole rolled oats (48 grams)
- 1/4 cup brown sugar, packed (55 grams)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup cold salted butter, cubed (57 grams)
- 1 cup granulated sugar (210 grams)
- 6 tablespoons salted butter, cubed (85 grams)
- 1/2 cup + 1 tablespoon heavy cream (135 grams)
- Pinch of flaky sea salt
Instructions
- Make the Apple Filling: Peel and slice the apples about 1/4 to 1/2 inch thick. In a medium pan, melt the butter, then add spices, sugar, and cider. Cook for 8–14 minutes until the apples become tender.
- Thickening the Filling: Combine cornstarch with water, add to apples, and cook for an additional 30–60 seconds. Transfer to cool.
- Prepare the Crust: Preheat oven to 350°F. Combine melted butter with graham cracker crumbs and press into springform pan. Bake for 10 minutes.
- Make the Cheesecake: Beat cream cheese until creamy, gradually adding sugar, then eggs one at a time. Integrate remaining ingredients until just combined.
- Layer the Cheesecake: Pour half the cheesecake batter into the baked crust, add apple filling, then pour in the remaining cheesecake batter.
- Set Up the Water Bath: Place cheesecake in the oven with a roasting pan holding boiling water beneath it for even baking.
- Bake the Cheesecake: Bake for 1 hour and 30 to 1 hour and 50 minutes until edges are set with a slight wobble in the center. Turn off the oven and cool inside for an hour.
- Cooling and Chilling: Let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- Make Crumble Topping: Combine ingredients for the crumble and bake at 350°F for 12–20 minutes until golden brown.
- Prepare Salted Caramel Sauce: Cook sugar until melted, add butter, then heavy cream, and whisk in sea salt. Drizzle over cooled cheesecake.
Notes
Ensure ingredients are at room temperature for better blending. Monitor baking time closely and cool cheesecake slowly to prevent cracking.
