Description

A decadent fusion of creamy cheesecake, spiced apple pie filling, and buttery graham cracker crust—all topped with salted caramel for the ultimate fall dessert.

Ingredients

Graham cracker crumbs (2 cups)

Melted butter (1/2 cup)

Cream cheese (3 packages, 8 oz each, softened)

Granulated sugar (1 cup)

Vanilla extract (1 tsp)

Eggs (3 large)

Apples (2 medium, peeled and thinly sliced)

Cinnamon (1 tsp)

Brown sugar (1/4 cup)

Caramel sauce (1/2 cup, plus extra for drizzling)

Sea salt (1/2 tsp)

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Instructions

1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.

2. In a bowl, mix graham cracker crumbs with melted butter until fully combined. Press into the bottom of the pan to form an even crust.

3. In a large mixing bowl, beat cream cheese and granulated sugar until smooth and fluffy, about 2–3 minutes. Add eggs one at a time, mixing on low speed, then stir in vanilla extract.

4. In a separate bowl, toss sliced apples with cinnamon and brown sugar until coated and syrupy.

5. Pour half of the cheesecake filling over the crust. Arrange apple mixture on top. Drizzle with half of the caramel sauce. Spread remaining cheesecake filling over the apples.

6. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.

7. Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight.

8. Before serving, drizzle remaining caramel sauce over the top and sprinkle with sea salt. Slice and enjoy.

Notes

For best results, use a mix of tart and sweet apples like Granny Smith and Honeycrisp. Let the cream cheese soften fully before mixing to avoid lumps. Cheesecake can be made up to 2 days ahead and stored in the fridge. Add caramel and sea salt just before serving for the best presentation.