1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
2 cups diced apples (peeled)
½ cup salted caramel sauce
1 tsp cinnamon
½ tsp vanilla extract
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Prepare your crust by mixing the graham cracker crumbs and melted butter in a bowl until combined. Press the mixture into the bottom of the greased pan evenly.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, mixing until incorporated. Make sure to scrape down the sides of the bowl for an even consistency.
Add the eggs one at a time, beating well after each addition. This ensures a uniform batter without overmixing, which can lead to cracks in your cheesecake. Stir in the vanilla extract and cinnamon to enhance the flavors.
Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Pour the cheesecake mixture over the crust in the springform pan. Smooth the top with a spatula, and gently tap the pan on the counter to remove any air bubbles.
Bake for 45-50 minutes, or until the center is set but slightly jiggly. The residual heat will finish cooking the cheesecake once removed from the oven.
Turn off the oven and crack the door open, letting the cheesecake cool gradually in the oven for about an hour. This will help prevent cracks.
Refrigerate the cheesecake for at least 4 hours, preferably overnight. When ready to serve, drizzle the salted caramel sauce over the top and garnish with sliced apples or nuts if desired.
