Caramel Apple Crunch Cheesecake
Servings 8
Ingredients
### For the Crust:
- 1 ½ cups Graham cracker crumbs
- 1 tbsp granulated sugar
- 4 tbsp melted salted butter
### For the Cheesecake:
- 32 oz full-fat cream cheese at room temperature
- 1 ¾ cups granulated sugar
- 4 eggs at room temperature
- ¾ cup sour cream at room temperature
- ¼ tsp Diamond Crystal Baking Salt
- 1 tbsp vanilla extract
### For the Apples:
- 3 large Granny Smith Apples peeled and sliced
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ tsp Diamond Crystal Baking Salt
- 2 tbsp all-purpose flour
- 1 tbsp water
- ½ tsp cinnamon
### For the Crumble Topping:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ½ tsp Diamond Crystal Baking Salt
- ½ cup cubed salted butter
### Additional Ingredients:
- Store-bought caramel sauce
Instructions
#### For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Spray and line the bottom of a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture into the bottom of the pan and refrigerate until needed.
#### For the Cheesecake:
- In a stand mixer, beat room temperature cream cheese and granulated sugar until smooth.
- Add in sour cream, eggs, salt, and vanilla. Mix until smooth.
- Pour the mixture into the pan and bake at 295 degrees for 55-60 minutes.
- Turn off the oven and leave the cheesecake inside for 20 minutes.
- Remove and cool. Chill completely before removing from the pan.
#### For the Crumble:
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a food processor, combine all crumble ingredients and pulse until it resembles wet sand.
- Spread onto the prepared pan and bake for 20-25 minutes until golden brown. Stir occasionally. Cool completely.
#### For the Apples:
- Peel and slice the apples. Place them in a saucepan.
- Add the rest of the ingredients and cook over medium heat until apples are tender and the mixture thickens. Set aside to cool.
#### For Assembly:
- Once everything is cooled, top the cheesecake with the cooked apples.
- Add the crumble on top and, just before serving, drizzle with caramel sauce.
- Slice and enjoy! Store in the refrigerator for 3-4 days, covered in plastic wrap.