Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake
Ingredients:
For the Crust:

1 ½ cups graham cracker crumbs (about 12-15 graham crackers, crushed)
¼ cup sugar
½ tsp ground cinnamon
6 tbsp unsalted butter, melted
For the Apple Pie Filling:

4-5 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
2 tbsp unsalted butter
½ cup brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
Pinch of salt
For the Cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
2/3 cup sour cream
1 tsp cornstarch (optional, helps with smoothness)
For the Salted Caramel Sauce:

1 cup heavy cream
½ cup unsalted butter
1 cup brown sugar
½ tsp salt (adjust to taste)
1 tsp vanilla extract
Instructions:
1. Prepare the Crust:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper for easy removal.
In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture is evenly moistened.
Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
2. Prepare the Apple Pie Filling:
In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat the apples in the sugar and spices.
Cook the apples for about 5-7 minutes, stirring occasionally, until they start to soften.
Mix the cornstarch and water in a small bowl to create a slurry. Add the slurry to the skillet, and stir until the mixture thickens and becomes glossy. Remove from heat and set aside to cool while you prepare the cheesecake.
3. Make the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy (about 3-4 minutes).
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Stir in the sour cream and cornstarch (if using). Mix until smooth and fully combined.
Pour the cheesecake batter over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
4. Assemble the Cheesecake:
Spoon the prepared apple pie filling on top of the cheesecake batter, spreading it out evenly. Be sure to add both the apples and the thickened sauce.
Use a butter knife or skewer to swirl the apple filling slightly into the cheesecake batter for a marbled effect (optional).
5. Bake the Cheesecake:
Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly. If the cheesecake starts to brown too quickly, cover the top loosely with aluminum foil.
Once baked, turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside the oven. Afterward, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
6. Prepare the Salted Caramel Sauce:
In a medium saucepan over medium heat, combine the heavy cream, butter, brown sugar, and salt. Stir continuously until the butter melts and the sugar dissolves.
Bring the mixture to a gentle simmer, and cook for about 5-7 minutes, stirring occasionally, until the caramel thickens slightly.
Remove from heat and stir in the vanilla extract. Let the caramel sauce cool to room temperature before drizzling over the cheesecake.
7. Serve:
Once the cheesecake is fully chilled, remove it from the springform pan. Transfer it to a serving platter.
Drizzle the salted caramel sauce generously over the top of the cheesecake just before serving.
Garnish with extra caramel drizzle, chopped nuts (optional), or a few extra cinnamon apple slices, if desired.