A luscious salted caramel apple pie cheesecake with buttery crust, tender apples, creamy filling, and glossy caramel topping.

Scale

2 cups graham cracker crumbs

1/4 cup light brown sugar

1/2 tsp cinnamon

1/4 tsp salt

7 tbsp unsalted butter, melted

3 medium tart apples, diced

2 tbsp butter

1/3 cup brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

1/8 tsp nutmeg

Pinch allspice

1 tsp lemon juice

1 tsp cornstarch

24 oz cream cheese

3/4 cup sugar

1/2 cup sour cream

1/4 cup heavy cream

3 eggs

1 tsp vanilla

1 tbsp flour

1/4 tsp salt

3/4–1 cup caramel sauce

Flaky sea salt

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1. Preheat oven to 325°F. Line springform pan and wrap with foil.

2. Mix crust ingredients, press into pan, and bake 8 minutes.

3. Sauté apples with butter, sugars, and spices until soft; cool slightly.

4. Beat cream cheese and sugar until smooth; add sour cream, cream, eggs, vanilla, flour, and salt.

5. Layer crust, apples, and filling; bake in water bath 60–70 minutes until just set.

6. Cool in oven with door ajar, then refrigerate 4–6 hours.

7. Top with caramel sauce and sprinkle sea salt before serving.

Use a mix of tart and sweet apples for balanced flavor.

Warm knife between slices for clean cuts.

The cheesecake improves after a full night’s chill.