1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs
1 tsp vanilla extract
2–3 apples, peeled and sliced
Caramel sauce (for topping)
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbly, then firmly press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
In a large bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar, mixing well. Add in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gently fold in the sliced apples until evenly distributed throughout the mixture.
Pour the filling over the cooled crust. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
Remove from the oven and refrigerate for at least four hours, preferably overnight.
Before serving, drizzle with warm caramel sauce and sprinkle with any remaining sliced apples for garnish.
