Scale

2 cups graham cracker crumbs (or digestive biscuits, crushed)

½ cup unsalted butter, melted

2 tbsp sugar

24 oz (3 blocks) cream cheese, softened

1 cup sugar

3 large eggs

1 cup sour cream

1 tsp vanilla flavor

3 large apples, peeled and diced

2 tbsp butter

2 tbsp brown sugar

1 tsp cinnamon

¼ tsp nutmeg

1 cup flour

½ cup brown sugar

½ cup cold unsalted butter, cubed

½ tsp cinnamon

Caramel sauce for drizzling

Cook Mode Prevent your screen from going dark

Mix graham cracker crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan. Chill while preparing filling.

In a skillet, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook until tender. Set aside.

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.

Pour half the cheesecake batter over the crust. Spoon apple mixture evenly over it. Add the rest of the cheesecake batter on top.

Combine flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle over cheesecake.

Preheat oven to 325°F (160°C). Bake cheesecake in a water bath for 60–70 minutes until the center is just set.

Allow to cool completely, then refrigerate for at least 4 hours or overnight for best results.

Drizzle with caramel sauce and slice to enjoy.

Use room temperature cream cheese for a smooth batter. Avoid overmixing after adding eggs. A water bath helps achieve a creamy texture.