– 2 ½ cups Graham cracker crumbs 2 packets into a fine crumb – ¼ cup Brown sugar packed light or dark – 10 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ½ cup Sour cream room temperature – ¼ cup Salted caramel homemade or store bought – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 3 Gala apples cut into cube – ½ cup Brown sugar packed light or dark – 2 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – 3 tablespoon Unsalted butter – 3 Gala apple – ⅓ cup Brown sugar packed light or dark – 1 teaspoon Ground cinnamon – 1 tablespoon Cornstarch
Preheat oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray. Place a parchment circle at the bottom and spritz again.Process graham cracker crumbs finely. Mix crumbs, brown sugar, and melted butter in a small bowl. Beat with fork.
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Put crumbs in pan. Press the crumbs halfway up the pan with your hands. Compress the crust on the pan bottom using a measuring cup.Bake 11 minutes.
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Cut the apples into cubes before or while baking the crust. Although I left the skin on, you may peel the apples.Mix apples, brown sugar, cinnamon, and nutmeg in a medium bowl. Set aside.
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Mix cream cheese and sugar for 2 minutes on high speed. Use a rubber spatula to scrape basin.Pour in sour cream, caramel, and vanilla. Medium-mix until smooth. Add eggs. Low-speed mix until mixed.
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Remove the mixer and scrape the bowl with the rubber spatula to blend everything.Water bath. Use one of these water bath procedures. A big roasting pan and hot boiling water are used in both ways.
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Add half the batter to the pan. Add cinnamon apples to batter. Pour remaining cheesecake batter on top.Bake 65–75 minutes. Bake until edges are set and center jiggles.Stop the oven, open the door, and let the cheesecake set for 20 minutes.
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Allows cheesecake to cool gently. Take the cheesecake out of the water bath and lay it on a cooling rack to finish chilling.Cover cheesecake pan with foil and refrigerate for 6–12 hours.
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Cut apples into pieces. I left the apples' skins, but you may peel them. Butter melts in a big pot over medium heat.Add sliced apples, brown sugar, cinnamon, and cornstarch. Heat until slightly thickened, 5 minutes.
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Cool fully before refrigerating.Remove the cheesecake pan and parchment. Top with apple pie filling. Add more salted caramel if desired.
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