Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Sour cream: 1 cup
- Vanilla extract: 2 teaspoons
- Apples, peeled and diced: 3 medium
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and granulated sugar until smooth and creamy. Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- Step 3: Gently fold in diced apples. Pour the cheesecake mixture over the graham cracker crust.
- Step 4: Bake for 55-70 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 5: Remove from oven and let cool completely before refrigerating for at least 4 hours or overnight. Drizzle with salted caramel sauce before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture.
- For a warmer, softer slice, let it sit at room temperature for 15-20 minutes before serving; avoid microwaving as it can alter the texture.
- A scoop of vanilla bean ice cream alongside each slice enhances the salted caramel and apple flavors beautifully.
- To prevent cracking, add a pan of hot water to the bottom rack of the oven during baking, creating a more humid environment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American