Ingredients
For the Crust:
¼ cup granulated sugar
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling:
1 cup granulated sugar
3 (8 oz) packages of cream cheese, softened
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 can (21 oz) apple pie filling
½ cup caramel sauce
Instructions
Preheat and Prepare:
Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan to prevent sticking.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until fully incorporated.
Assemble the Cheesecake:
Pour half of the cheesecake batter over the crust in the springform pan.
Evenly spoon the apple pie filling over the batter.
Drizzle the caramel sauce over the apple pie filling.
Carefully pour the remaining cheesecake batter over the apple and caramel layer.
Bake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are slightly browned and the center is set but still slightly jiggly.
Cool Gradually:
Once the cheesecake is done, turn off the oven and leave the door slightly open. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracks on the surface.
Enjoy.