Description
A rich, three-layered dessert featuring a buttery graham cracker crust, a creamy cheesecake filling, and a spiced sautéed apple topping finished with caramel.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 3 large Granny Smith apples, peeled and diced
- 2 tablespoons butter (for sautéing)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup salted caramel sauce
Instructions
- Preheat oven to 350F and line an 8×8 inch baking pan with parchment paper.
- Mix graham cracker crumbs, 1/3 cup melted butter, and 2 tbsp sugar. Press into the pan and bake for 10 minutes.
- In a skillet, melt 2 tbsp butter over medium heat. Add diced apples, brown sugar, and cinnamon. Sauté for 5-7 minutes until tender.
- In a mixer, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one by one, then stir in vanilla and heavy cream.
- Spread the sautéed apples over the pre-baked crust. Pour the cheesecake batter over the top and smooth with a spatula.
- Lower oven to 325F and bake for 35-40 minutes until edges are set but the center slightly jiggles.
- Cool at room temperature, then refrigerate for at least 4 hours.
- Drizzle with caramel sauce and slice into 16 squares using a hot knife.