Ingredients
Scale
- Crust
- 2 cups graham cracker crumbs
- 1 teaspoon cinnamon
- 6 Tablespoons butter, melted
- Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 Tablespoon cornstarch
- ½ cup caramel sauce
- ½ cup apple juice
- 4 eggs
- Topping
- 3 apples, peeled and diced
- ½ cup caramel sauce
- ½ teaspoon cinnamon
Instructions
- Crust:
- Preheat the oven to 350 degrees. Mix together the graham cracker crumbs, cinnamon, and butter. Pack into the bottom of a round springform pan. Bake for 5 minutes then reduce the oven to 325 degrees.
- Filling:
- In a large mixing bowl, beat together cream cheese and sugar. Add in the caramel sauce, apple juice, and cornstarch, and beat until smooth.
- Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
- Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 1 hour and 10 minutes.
- Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours.
- Topping:
- In a small saucepan, combine diced apples, caramel sauce, and cinnamon. Cook on low for 10 minutes until the apples begin to soften. Remove from the heat and allow to cool.
- Top the cooled cheesecake with the apple mixture and drizzle additional caramel sauce before serving.
- Prep Time: PT15M
- Cook Time: PT80M
- Method: Dessert
- Cuisine: American