Salted Caramel Apple Cheesecake with Graham Cracker Crust
Velvety cheesecake swirled with tender cinnamon apples and drizzled with salted caramel, all in a buttery graham cracker crust.
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Cooking tools:
- Springform pan
- Hand mixer
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Wooden spoon
- Refrigerator
Ingredients
- 180 g graham cracker crumbs
- 115 g unsalted butter, melted
- 50 g granulated sugar
- 680 g cream cheese, softened
- 200 g granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 240 g sour cream
- 1 teaspoon lemon juice
- 3 cups fresh apples, peeled and sliced (such as Granny Smith)
- 100 g brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 60 ml water
- 85 g unsalted butter
- 120 ml heavy cream
- 1 teaspoon sea salt
- Whipped cream (optional)
- Additional salted caramel sauce
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