Caramel Apple Cheesecake

Make the Crust: Mix together the graham cracker crumbs, melted butter and sugar. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while I prepare the filling.

Make the Cheesecake: Beat cream cheese and sugar together until smooth. Add eggs one at a time, stirring after each addition. Whisk in vanilla and sour cream. Pour crust and smooth top.
Bake: Preheat oven to 325°F (165°C). Bake cheesecake for 50 to 55 minutes or until set. Turn oven off, crack door open slightly, and let cheesecake cool inside for 1 hour.
Cook apples: While cheesecake cools, melt butter in skillet over medium heat. Add apples, brown sugar, and cinnamon. Cook, stirring occasionally, until apples are caramelized and tender, about 10 to 15 minutes.
Make caramel sauce: Combine brown sugar, heavy cream, butter, and a pinch of salt in a saucepan over medium heat. Bring to a boil and cook until thickened, about 5 to 7 minutes. Remove from heat and stir in vanilla.
Assemble: Spoon caramelized apples over cooled cheesecake. Drizzle with caramel sauce.
Relax: Refrigerate cheesecake for at least 4 hours or overnight to set completely.
Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Relax Time: 5 hours | Serves: 12