Directions
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Prep: Start by reading through the entire recipe. This will help you understand the steps and ensure you have everything you need. Don’t worry if you can’t complete it in one day; many elements can be made ahead.
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Make the Apple Filling: Peel and slice the apples to your preference, anywhere between 1/4 and 1/2 inch thick. In a medium pan over medium-high heat, add the apples along with the butter, apple cider, brown sugar, spices, and lemon juice. Cook for 8 to 14 minutes, stirring gently to achieve the desired tenderness.
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If the filling isn’t thickening, mix the cornstarch and water, then stir this mixture into the apple filling. Cook, stirring for an additional 30 to 60 seconds until thickened. Transfer the apple mixture to a bowl to let it cool.
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Make the Crust: Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray, ensuring the bottom is securely fastened. Combine the graham cracker crumbs with the melted butter and press it into the prepared pan, creating a base and slightly up the sides. Bake for 10 minutes, then set aside.
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Make the Cheesecake: Before starting, ensure all cold ingredients are at room temperature. In a large mixing bowl, beat the softened cream cheese using an electric mixer until creamy. Gradually add the granulated sugar and mix until well incorporated.
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Incorporate the eggs one at a time, mixing at medium speed until each is just combined. Next, add the vanilla, cornstarch, sour cream, and spices; mix until incorporated.
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Pour half the cheesecake batter into the baked crust. Then, spoon the cooled apple filling over it evenly. Top with the remaining cheesecake batter, smoothing out the surface.
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Prep for Water Bath: For even baking, you will need a water bath. Place a large pot of water on the stove to heat, and position a large roasting pan on a lower rack in the oven.
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Carefully place the cheesecake on the rack above the roasting pan. Pour boiling water into the roasting pan to surround the cheesecake. This method ensures your cheesecake remains creamy and does not crack.
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Bake: Bake for 1 hour and 30 to 1 hour and 50 minutes. The edges should appear slightly raised, the top should be matte, and there should be a slight wobble in the center. When testing with a knife, it should come out with a small amount of thick batter.
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Cool and Chill: Once baked, turn off the oven and crack the door. Allow the cheesecake to cool in the oven for one hour before carefully removing it. Set it on a wire rack to cool completely, then refrigerate for at least 6 hours (or overnight) before serving.
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Make the Crumble Topping: Preheat the oven to 350°F again. Whisk together oats, brown sugar, flour, salt, and cinnamon. Cut the cold butter into the mixture until crumbly. Spread it onto a lined baking sheet and bake for 12 to 20 minutes until golden, stirring halfway through. Let it cool completely.
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Make the Salted Caramel Sauce: Prepare your salted caramel sauce according to your favorite recipe or mine. Allow it to cool before drizzling it over the cheesecake.
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Apple Pie Topping: Repeat the steps you used for the apple filling to create a topping. Once cooled, set aside.
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Serve & Store: Top your cheesecake with the apple topping, followed by a layer of crumble, and finish with the salted caramel sauce. Slice and enjoy the tremendous flavors!
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