Ingredients:

  • ½ cups All-Purpose Flour
  • ½ cup Granulated Sugar (for crust)
  • ¾ cup Cold Unsalted Butter, cubed (for crust)
  • ¼ tsp Salt (for crust)
  • large Granny Smith Apples, peeled, cored, diced
  • tbsp Light Brown Sugar (for apples)
  • tsp Ground Cinnamon
  • tbsp Water (for apples)
  • cup Granulated Sugar (for caramel)
  • ¼ cup Water (for caramel base)
  • ½ cup Heavy Cream, warmed
  • tbsp Unsalted Butter, room temperature (for caramel)
  • ½ tsp Flaky Sea Salt (for caramel)
  • oz Full-Fat Cream Cheese, softened
  • ¾ cup Granulated Sugar (for filling)
  • Large Eggs
  • tsp Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Make the Crust: Combine flour, ½ cup sugar, and salt. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse sand. Press firmly and evenly into the prepared pan. Bake for 15 minutes until lightly golden. Set aside to cool slightly.
  3. Sauté Apples: In a skillet, combine diced apples, brown sugar, cinnamon, and 2 tbsp water. Cook over medium heat until apples are tender-crisp (about 8–10 minutes). Set aside.
  4. Make Salted Caramel: In a saucepan, combine 1 cup sugar and ¼ cup water. Heat over medium-high without stirring until sugar dissolves and turns a deep amber colour. Immediately remove from heat and carefully whisk in the warm heavy cream (it will bubble). Whisk in the 4 tbsp butter until smooth, then stir in the sea salt. Let cool slightly.
  5. Mix Cheesecake Filling: In a mixer bowl, beat softened cream cheese and ¾ cup sugar until completely smooth. Beat in eggs one at a time, then mix in the vanilla extract. Do not overmix after adding eggs.
  6. Assemble Layers: Spread half of the cooled caramel sauce evenly over the pre-baked crust. Gently scatter the spiced apple mixture over the caramel layer. Pour the cheesecake filling evenly over the apples.
  7. Swirl (Optional): Drizzle the remaining caramel over the top of the cheesecake layer in ribbons. Use a knife or skewer to gently swirl the caramel into the top layer of the batter.
  8. Bake for 45–55 minutes, or until the edges are set and the centre has only a slight wobble. Cool completely on a wire rack, then chill in the refrigerator for at least 4 hours before slicing.