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Ingredients
- For the crust:
- 6 Tbsp butter, melted
- 1 1/2 cups graham cracker crumbs (about 1 package)
- 3 Tbsp sugar
- 1/2 tsp cinnamon
- For the filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 1/2 teaspoon kosher salt
- 1 (21 ounce) can apple pie filling
- 3/4 cup caramel sauce
- 2 tsp sea salt
- Caramel Sauce:
- 1 cup sugar
- 1 1/4 cups heavy cream
- 1/4 tsp. coarse salt
- 1 tsp. vanilla extract
- 1 tbsp butter
Preparation
Step 1
Heat oven to 350 F. Line an 8×8-inch baking pan with aluminum foil and coat with non-stick spray. Set aside.
In a medium bowl mix the melted butter, graham cracker crumbs,sugar, and cinnamon until crumbly. Using the bottom of a drinking glass, press evenly and firmly into the bottom of the baking pan.
In large bowl combine the cream cheese, sugar, eggs, and salt. Beat at medium high speed, until mixture is smooth, about 1 to 2 minutes. Carefully fold the apple pie filling into the cheesecake mixture. Spoon mixture evenly on top of crust.
Bake uncovered for about 1 hour, or until filling is set. Let cool completely.
Once cooled slice the cheesecake into 2-inch squares. Drizzle caramel sauce on top of cheesecake pieces and sprinkle with a little sea salt.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Caramel Sauce:
Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-low heat, watching carefully. When the sugar begins to liquefy around the edges, use a heatproof spatula to gently drag the liquified sugar towards the center. Continue stirring very gently until all the sugar is melted, making sure to not over-stir. Measure out the heavy cream into a liquid measuring cup, and set aside. Once the caramel reaches a deep amber color (think the color of an old penny), immediately remove the sauce pan from the heat and let sit 1 minute. Carefully whisk in half of the heavy cream. The mixture will steam and bubble violently. Stir until the cream is well incorporated, then whisk in the remaining cream. Stir in the salt, vanilla extract, and butter. If any sugar has hardened, place the saucepan over low heat and whisk until smooth.
Store in an airtight container in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat.