Directions:
Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
Prepare the Crust:
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then let cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until fully combined.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour, then remove and refrigerate for at least 4 hours or overnight.
Prepare the Caramel Apple Topping:
In a skillet over medium heat, melt the butter. Add the chopped apples, brown sugar, granulated sugar, and cinnamon. Cook until the apples are tender and the mixture is bubbly, about 5-7 minutes.
Stir in the heavy cream and cook for another 2 minutes until the sauce thickens. Remove from heat and let cool.
Assemble the Cheesecake:
Spread the cooled caramel apple topping over the chilled cheesecake. Drizzle with additional caramel sauce if desired.
Serve:
Slice and serve chilled. Enjoy the creamy cheesecake with the sweet and tangy caramel apple topping.
ADVERTISEMENT
