Caramel Apple Cheesecake

Caramel Apple Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Apple Filling:

• 3 large apples, peeled, cored, and thinly sliced
• 1/4 cup unsalted butter
• 1/4 cup light brown sugar, packed
• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

For the Crust:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

For the Apple Filling:

1. In a large skillet, melt the butter over medium heat.
2. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender and the mixture is caramelized, about 10 minutes.
3. Remove from heat and let it cool slightly.

For the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, and mix until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Pour half of the cheesecake batter over the cooled crust.
5. Spoon the caramelized apple mixture evenly over the batter.
6. Pour the remaining cheesecake batter over the apples, smoothing the top.

For the Caramel Sauce:

1. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
2. Increase the heat and bring to a boil, without stirring, until the mixture turns a deep amber color.
3. Remove from heat and carefully add the heavy cream (the mixture will bubble vigorously). Stir in the butter, vanilla extract, and salt until smooth.
4. Let the caramel sauce cool slightly.

To Bake the Cheesecake:

1. Reduce the oven temperature to 325°F (160°C).
2. Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
4. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

To Serve:

1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Drizzle the caramel sauce over the top of the cheesecake.
3. Garnish with additional apple slices and more caramel sauce, if desired.

Enjoy your decadent caramel apple cheesecake!

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