Apple Pie Cheesecake

Heat the sugar in a large saucepan over medium-low heat, stirring occasionally until it melts and turns golden (about 20 minutes).

Add the softened butter and stir quickly until incorporated.

Stir in the room temperature heavy cream quickly until combined. If it starts to separate, turn up the heat slightly and stir vigorously.

Add the salt and vanilla, and let the caramel simmer for 1-2 minutes until slightly thicker. Let it cool before using.

Preheat the oven to 350°F.

Wrap the bottom and sides of a 9-inch springform pan with at least 4 sheets of foil.

Pulse graham crackers in a food processor until finely ground.

Add melted butter, sugar, and cinnamon, and pulse until combined.

Press the crumbs into the bottom and about an inch up the sides of the springform pan.

Bake for 10 minutes, then let cool completely.

Preheat the oven to 350°F if it’s not already preheated.

Boil enough water to go up about 1 ½ inches on the sides of the springform pan.

In a stand mixer, beat the cream cheese, sugar, and cornstarch on medium speed until smooth (1-2 minutes).

Add the sour cream, vanilla, cinnamon, nutmeg, and allspice, and mix on medium-low speed until combined.

Add the eggs and egg yolks, mixing on medium-low speed until just combined.

Pour the batter into the prepared crust.

Place the cheesecake in a large roasting pan and carefully pour the boiling water around the cheesecake.

Bake for 1 hour, then turn off the oven and crack the door open. Let the cheesecake sit in the oven for another hour.

Remove the cheesecake and run a butter knife around the edges to loosen it. Let it cool completely on the counter, then cover and refrigerate for at least 8 hours or overnight.

In a large pot over medium-low heat, cook the diced apples, ¼ cup of salted caramel sauce, cinnamon, nutmeg, and allspice, stirring occasionally until tender (about 20 minutes). Let cool completely.

Preheat the oven to 350°F.

In a small bowl, mash together the cold butter, brown sugar, flour, and salt until large clumps form.

Spread the streusel on a lined baking sheet and bake for 10-15 minutes until golden brown, stirring halfway through. Let cool completely, then break into small pieces.

Beat the softened butter in a medium bowl with an electric mixer on high speed until pale and fluffy (5-10 minutes).

Add the cream cheese and mix on medium speed until combined.

Gradually add the powdered sugar, mixing on low speed until combined.

Mix in the cinnamon, then beat on high speed until light and fluffy (1-2 minutes). Transfer to a piping bag fitted with a decorative tip.

Remove the chilled cheesecake from the springform pan and place it on a serving plate.

Pour ½ cup of salted caramel over the cheesecake.

Spoon the cooled apple topping over the cheesecake, leaving a 1-inch border around the edges.

Sprinkle additional caramel and the streusel topping over the apples.

Pipe decorative swirls of cream cheese frosting around the edges.

Serve and enjoy! Store leftovers in the fridge for up to 4 days.