Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 medium apples (such as Fuji or Gala), peeled and sliced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup caramel sauce
- Coarse sea salt, for sprinkling
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and sugar in a bowl, then stir in melted butter until mixture resembles wet sand. Press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Add sugar and vanilla, and mix until combined.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream until smooth.
- In a separate bowl, toss apple slices with cinnamon, nutmeg, and salt. Fold the apples into the cheesecake batter.
- Pour the batter over the cooled crust. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over the top and sprinkle with coarse sea salt. Slice and enjoy the decadent flavors.
Notes
- For best results, use room temperature cream cheese and eggs.
- Adjust the amount of caramel and sea salt to taste for a more salted caramel flavor.
- Refrigerate leftovers promptly and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 38g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg