The creamiest apple crumble cheesecake with salted carmel drizzle 🍏🍰 Full recipe: Ingredients: Crust • 18 graham cracker sheets (about 2 cups crumbs) • ½ cup (1 stick) salted butter, melted • ¼ cup brown sugar Filling • 32 oz (4 blocks) cream cheese, softened • 4 large eggs • 1 cup white sugar • ½ cup sour cream • 2 tsp vanilla extract or vanilla paste Apple Layer • 2 large apples (I used Granny Smith) peeled and diced small • ½ lemon, juiced • 1 tbsp brown sugar • 1 tsp cinnamon • 1 tsp cornstarch Crumble Topping • ¾ cup all-purpose flour • ⅓ cup brown sugar • 5 tbsp melted butter • 1 tsp vanilla extract • 1 tsp cinnamon Caramel Topping • ⅓ cup of Carmel dressing Instructions: 1. Prepare the crust 1. Preheat oven to 350°F (175°C). 2. Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. 3. Crush graham crackers into fine crumbs (food processor or rolling pin). 4. Mix crumbs with melted butter and brown sugar until well combined. 5. Pour into the pan and press firmly down using the bottom of a glass. 6. Bake for 12 minutes, then cool completely on the counter. 7. Reduce oven temperature to 325°F (160°C). 2. Prepare the cheesecake filling 1. In a large bowl, beat the cream cheese with a hand or stand mixer until smooth. 2. Add eggs one at a time, mixing after each until just combined. 3. Add sugar, sour cream, and vanilla, then beat until creamy and smooth (1–2 minutes). 4. Set aside. 3. Prepare the apples 1. In a medium bowl, combine diced apples with lemon juice, brown sugar, cinnamon, and arrowroot. 2. Toss until evenly coated. Set aside. 4. Make the crumble 1. In another bowl, mix flour and brown sugar. 2. Add melted butter, vanilla, and cinnamon. 3. Stir until the mixture forms small and medium crumbs (like wet sand with a few larger chunks). 5. Assemble 1. If your springform pan leaks, wrap the bottom in several layers of foil. 2. Pour the cheesecake filling into the cooled crust. 3. Evenly sprinkle the apple mixture over the top (don’t pile it too high in the center). 4. Evenly scatter the crumble topping over the apples. 6. Bake 1. Bake at 325°F for 30 minutes. 2. Without opening the oven, reduce temperature to 250°F and bake another 50 minutes. 3. When time is up, turn the oven off and let the cheesecake rest inside for 30 minutes. 4. Then crack the oven door open about 2 inches and let it cool in the oven for 1 hour. 7. Cool & Chill 1. Take the cheesecake out and let it reach room temperature on the counter (2–3 hours). 2. Run a knife around the edges to loosen. 3. Cover and refrigerate overnight to fully set. At least 8 hours 8. Serve 1. Before serving, drizzle caramel topping over the top. 2. Slice, serve, and enjoy your creamy, apple-crumble masterpiece✨ #apple #cheesecake #bakingrecipe #Foodie #dessert - @thesundaybatch