Salted Caramel Apple Cheesecake (Printer-Friendly Version)

Creamy cheesecake meets spiced apples and luscious salted caramel for a show-stopping dessert perfect for any occasion.

# Required Ingredients:

→ Crust

01 - 180 g graham cracker crumbs
02 - 50 g granulated sugar
03 - 115 g unsalted butter, melted

→ Apple Layer

04 - 3 cups (approx. 350 g) apples, peeled and sliced
05 - 55 g brown sugar
06 - 1 tsp ground cinnamon
07 - 16 g all-purpose flour

→ Cheesecake Filling

08 - 680 g cream cheese, softened
09 - 200 g granulated sugar
10 - 3 large eggs
11 - 1 tsp vanilla extract
12 - 120 g sour cream

→ Salted Caramel Sauce

13 - 200 g granulated sugar
14 - 85 g unsalted butter
15 - 120 ml heavy cream
16 - 1 tsp sea salt

# Step-by-Step Instructions:

01 - Preheat oven to 163°C. In a bowl, mix graham cracker crumbs, sugar, and melted butter until thoroughly combined. Press the mixture firmly into the base of a 23 cm springform pan. Bake for 10 minutes, then allow to cool.
02 - In a large bowl, combine sliced apples with brown sugar, ground cinnamon, and flour. Toss until apples are evenly coated, then spread them over the cooled crust.
03 - In a separate bowl, beat cream cheese and sugar until creamy and smooth. Add eggs one at a time, blending gently after each. Incorporate vanilla extract and sour cream until fully integrated.
04 - Pour the cheesecake mixture evenly over the apple layer in the pan. Bake for 60–70 minutes, or until the center is nearly set. Remove from oven and cool completely. Refrigerate for a minimum of 4 hours.
05 - In a medium saucepan over medium heat, melt the sugar until it turns amber, swirling occasionally. Stir in butter until melted. Slowly pour in heavy cream, whisking continuously until smooth. Remove from heat and add sea salt.
06 - When ready to serve, drizzle the cooled salted caramel sauce generously over the chilled cheesecake.

# Handy Cooking Tips:

01 - Use room temperature cream cheese for a lump-free filling and allow the cheesecake to cool gradually to prevent cracks.
02 - Allow the cheesecake to chill completely for optimal texture. The salted caramel sauce can be refrigerated for up to one week.
03 - Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. Individual slices may be frozen and thawed as desired.

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