Ingredients
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) unsalted butter, softened
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1/4–1/2 tsp salt
- 1 tsp vanilla extract
- 16 (240 g) graham crackers, full sheets
- 10 tbsp (140 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
- 2 tsp ground cinnamon
- 32 oz (907 g) cream cheese, softened at room temperature
- 1 1/4 cups (250 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/3 cup (82 g) sour cream, at room temperature
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 3 eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 1/2 cups (375 g) peeled, cored, and diced apples (2–3 apples)
- 1/4 cup (70 g) salted caramel sauce (from above)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1 1/2 tbsp (21 g) unsalted butter, cold
- 3 tbsp (41 g) light brown sugar
- 3 tbsp (24 g) all-purpose flour
- Pinch of salt
- 1/2 cup (112 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 1 1/2 cups (195 g) powdered sugar
- 1/2 tsp ground cinnamon
Instructions
- Make the caramel: melt sugar until golden, stir in butter, then carefully add cream, vanilla, and salt. Set aside to cool.
- Prepare the crust: pulse graham crackers into crumbs, mix with melted butter, sugar, and cinnamon, then press firmly into the bottom of a greased 9-inch springform pan.
- Make the cheesecake: beat cream cheese until smooth, add sugar, cornstarch, sour cream, vanilla, cinnamon, nutmeg, and allspice. Mix in eggs and yolks one at a time until combined.
- Pour batter over the crust. Bake in a water bath at 325°F (160°C) for about 70–75 minutes, until edges are set and the center jiggles slightly. Cool gradually, then refrigerate at least 4 hours or overnight.
- Prepare the apple topping: cook diced apples with caramel sauce, cinnamon, nutmeg, and allspice until tender. Let cool.
- Make the streusel: cut cold butter into brown sugar, flour, and salt until crumbly. Bake at 350°F (175°C) until golden.
- Make frosting: beat butter and cream cheese until smooth, then mix in powdered sugar and cinnamon until fluffy.
- Assemble: top cooled cheesecake with apple mixture, sprinkle streusel, drizzle with caramel, and pipe or swirl frosting on top before serving.
Notes
- Use tart apples like Granny Smith for balance, or Honeycrisp for a sweeter flavor.
- Chill cheesecake overnight for best texture and flavor.
- For a spicier kick, swap the graham cracker crust for gingersnaps.
- Freeze without toppings for up to 2 months; add apples and streusel fresh before serving.
- Warm the apple topping and caramel before serving for a cozy touch.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 50 g
- Sodium: 390 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg
