Savor the indulgence of a Salted Caramel Apple Pie Cheesecake Delight with its rich layers of flavor perfect for any dessert lover 145 chars

Scale

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

3 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup sour cream

½ tsp ground cinnamon

3 large apples (preferably Granny Smith)

⅓ cup granulated sugar (for apples)

½ tsp ground cinnamon (for apples)

2 tbsp lemon juice

1 cup granulated sugar (for caramel sauce)

6 tbsp unsalted butter (for caramel sauce)

½ cup heavy cream (for caramel sauce)

1 tsp sea salt (for caramel sauce)

Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan.

Bake the crust for about 10 minutes until lightly golden. Let it cool.

In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth.

Add the eggs one at a time, mixing on low speed after each addition. Then mix in the sour cream and cinnamon until incorporated.

Pour half of the cheesecake batter over the cooled crust. Top with half of the apple mixture, then pour the remaining cheesecake batter on top.

Top with the remaining apple filling, spreading evenly.

Bake for 60 to 70 minutes, or until the center is set but slightly jiggly.

Once baked, let the cheesecake cool in the oven for about an hour, then chill in the fridge for at least 4 hours.

Keywords: Salted Caramel, Apple Pie, Cheesecake, Fall Dessert, Thanksgiving