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Creamy Caramel Apple Cheesecake with Buttery Graham Crust

A silky cream cheese filling on a brown butter graham crust, finished with spiced caramel apple topping and a warm caramel drizzle.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling and Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 people/slices
Calories: 410
Ingredients Equipment Method

Ingredients
  

1 and 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup brown butter, pinch cinnamon (crust)
3 x 8oz cream cheese (room temp), 1 cup sugar, 3 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1/2 tsp cinnamon, 2 tbsp flour (filling)
1 cup sour cream, 3 tbsp sugar, 1/2 tsp vanilla (sour cream topping)
3 Granny Smith apples, 3 tbsp butter, 1/3 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp cornstarch + 2 tbsp water (apple topping)
1/2 cup caramel sauce (for drizzle)

Equipment

  • 1  9-inch springform pan
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Medium saucepan
  • 1  roasting pan or large baking dish for water bath
  • 1  aluminum foil

Method
 

Preheat oven to 325 degrees F. Double-wrap springform pan in foil.
    Brown butter, mix with graham crumbs, sugar, cinnamon. Press into pan base. Bake 10 minutes, cool.
      Beat cream cheese until smooth. Add sugar, flour, cinnamon. Add eggs one at a time on low. Fold in sour cream and vanilla.
        Pour filling over crust. Bake in water bath 55 to 60 minutes until edges set, center wobbles.
          Spread sour cream topping over surface. Bake 10 more minutes. Turn oven off, cool inside oven 1 hour. Refrigerate overnight.
            Cook apple topping in skillet with butter, brown sugar, spices until jammy. Thicken with cornstarch slurry. Cool completely.
              Top chilled cheesecake with apple topping and warm caramel drizzle before serving.