Ingredients
- Crust
- 1 cup graham cracker crumbs
- 2 Tbs sugar
- 4 Tbs unsalted butter, melted
- Filling and Topping
- 1 Tbs unsalted butter
- 2 lb Gala apples 9about 5) unpeeled, cored, and sliced into 1/4" thick wedges
- 3 Tbs plus 1/2 cup sugar
- 1 1/2 lb cream cheese
- 1 cup sour cream
- 4 large eggs
- 3/4 cup plus 2 Tbs caramel sauce, plus more for serving
- 1/2 cup walnuts, toasted and chopped
Preparation
Step 1
For the Crust:
Preheat oven to 325 degrees, with rack in the center. Combine graham cracker crumbs and sugar in a medium bowl, stir in melted butter, and mix well. Pack firmly into bottom of a greased 9" springform pan and bake until edges begin to darken, about 8 minutes. Transfer pan to a wire rack and let cool completely.
For the Filling:
Reduce oven temperature to 250 degrees. Melt butter in a large nonstick skillet over medium heat. Add apples and 3 Tbs sugar to cook, stirring frequently, until apples are browned and tender, about 10 minutes. Transfer to a plate and let cool completely.
Combine cream cheese, sour cream, and remaining 1/2 cup sugar in a food processor and puree until smooth, 1 to 2 minutes. With processor running add eggs one at a time and puree until fully incorporated. Scrape down bowl of food processor with a rubber spatula, add 3/4 cup caramel sauce, and puree to combine.
To Assemble and Bake:
Arrange two-thirds of cooked apples in an even layer over crust. Pour filling over apples and smooth top with spatula. Drizzle remaining 2 tablespoons caramel sauce over top and bake until cake is set but center still jiggles slightly when shaken, about 1 hour and 15 minutes.
Transfer to a wire rack and let cheesecake cool completely. Once cool, refrigerate until chilled, about 4 hours. To serve, untold cheesecake and arrange remaining one-third of cooked apples on top. Drizzle with more caramel sauce and sprinkle with nuts before serving.