Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted (for crust)
  • 2 tbsp granulated sugar (for crust)
  • 3 (8 oz) packages full-fat cream cheese, softened
  • 1 cup granulated sugar (for cheesecake)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup full-fat sour cream
  • 6 medium Granny Smith apples, peeled and sliced
  • 1/2 cup granulated sugar (for apples)
  • 1/4 cup brown sugar
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter (for apples)
  • 1 cup granulated sugar (for caramel)
  • 1/2 cup heavy cream (36% fat)
  • 1/4 cup unsalted butter (for caramel)
  • 1 tsp sea salt (for caramel)

Instructions:

  1. Combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Pre-bake for 10 minutes at 350°F (175°C) and allow to cool completely to create a moisture barrier.
  2. In a stand mixer, beat the cream cheese until smooth and creamy. Gradually add 1 cup of sugar, then mix in the eggs one at a time, followed by the vanilla and sour cream. Pour the mixture over the cooled crust and bake until the edges are set (about 25 minutes). Cool the cheesecake layer slightly.
  3. Peel, core, and slice the Granny Smith apples. Toss them thoroughly with brown sugar, 1/2 cup of granulated sugar, cinnamon, nutmeg, and flour until evenly coated. Layer the spiced apples tightly over the partially cooled cheesecake layer. Dot the top of the apples with 2 tablespoons of butter.
  4. Return the layered pie to the oven and bake for the remaining 55 minutes, or until the apples are tender and the cheesecake is fully set in the center. Allow the pie to cool to room temperature, then chill completely for at least 6 hours (or preferably overnight) before serving.
  5. Melt 1 cup of sugar in a heavy saucepan over medium heat until it fully dissolves and turns a rich amber color. Remove from heat and slowly whisk in the heavy cream until smooth. Stir in the 1/4 cup of butter and the sea salt. Allow the caramel to cool to a drizzly consistency. Drizzle generously over the chilled pie before slicing.