Ingredients
Apple Filling
Cheesecake
Crumble
Crust
Directions
- 1
Preheat the oven to 350F. Butter a 6” springform pan; line the bottom with a parchment paper circle. Set aside.
- 2
Crust: In a medium bowl, mix together ingredients for the crust. Pour into pan, press evenly all around. Bake at 350F for 8-10 mins. Let cool to room temp.
- 3
Apple pie filling: In a saucepan over medium heat, add the butter, brown sugar, spices, water, and lemon juice. Mix until butter is melted. Add the apples & mix. Cover & cook for ~10 mins, until apples are softened.
- 4
Add the cornstarch mixture, mix, and cook until mixture is thickened. Set aside & cool.
- 5
Crumble: In a medium bowl, mix together the crumble ingredients. Set aside.
- 6
Cheesecake filling: In a large bowl, beat cream cheese until soft. Beat in the sugar & salt.
- 7
Mixing on low, add the eggs, one at a time. Then, beat in the heavy cream & vanilla.
- 8
Wrap the bottom of the cheesecake pan with 2 layers of foil. Pour 1/2 of the cheesecake mixture in; gently top with the apple pie filling.
- 9
Top filling with the other 1/2 of cheesecake mixture. Then top with crumble.
- 10
Place in the center of a 9x13” pan. Pour in boiling water until it reaches halfway up the cheesecake pan.
- 11
Bake at 350F for 60-70 mins, until the edges are set.
- 12
Once done, open the oven door halfway & cool for 1-2 hrs. Then cover & place into the fridge for at least 4 hrs or overnight.
- 13
Release cheesecake from the pan & drizzle with salted caramel.
- 14
Slice & serve.
