Salted Caramel Apple Cheesecake (Print-Friendly Version)
Creamy cheesecake layered with cinnamon apples and drizzled with salted caramel sauce.
# Ingredients Required:
→ Crust
01 -
180 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
100 g granulated sugar
→ Filling
04 -
450 g cream cheese, softened
05 -
120 g sour cream
06 -
3 large eggs, room temperature
07 -
5 ml vanilla extract
08 -
100 g granulated sugar
→ Apple Layer
09 -
3 medium Granny Smith apples, peeled and sliced
10 -
50 g granulated sugar
11 -
5 g ground cinnamon
→ Topping
12 -
240 ml salted caramel sauce (store-bought or homemade)
# Detailed Directions:
01 -
Preheat oven to 160°C. Grease and line a springform pan.
02 -
Combine graham cracker crumbs, melted butter, and 100 g sugar. Press firmly onto the bottom of the pan to form an even crust.
03 -
Beat cream cheese until smooth. Gradually add sour cream and 100 g sugar. Mix in eggs one at a time, then stir in vanilla extract until just combined.
04 -
Sauté sliced apples with 50 g sugar and cinnamon over medium heat until slightly softened.
05 -
Spread half of the cream cheese mixture over crust. Layer sautéed apples evenly. Top with remaining filling. Swirl salted caramel sauce into the mixture if desired.
06 -
Bake for approximately 60 minutes until center is set but slightly jiggly. Allow to cool completely before adding additional caramel sauce on top.
# Helpful Advice:
01 -
Use a springform pan for easy removal. Room temperature cream cheese and eggs ensure smooth texture. Homemade salted caramel enhances flavor.