Salted Caramel Apple Cheesecake

1. Preheat oven to 350F.

2. Make the apple pie filling. In a medium sized skillet, add apples, lemon juice, cinnamon, apple cider and sugar. Cook over medium heat, just until the sugar dissolves and the apples begin to release some natural juices.

In a small bowl, whisk together cornstarch and cold water, until cornstarch is dissolved. Pour cornstarch slurry into apple mixture.

Cook, stirring constantly until mixture is thickened.

Remove from heat and pour into shallow bowl. Place in refrigerator until ready to use.

3. Make the crust. Add Biscoff cookies to a food processor. Grind until fine crumbs remain. Add in the butter and pulse until crumbs are moistened. Alternatively you can stir the crumbs and butter together in a large bowl until crumbs are moistened.

If you are making the apple cider spiced crust: In a large bowl, add graham cracker crumbs, apple cider, spices and sugar. Stir to combine, then add melted butter. Stir together until the crumbs are moistened.

Pour crust mixture into 8-inch round springform pan, using the bottom of a glass to press the crumbs firmly along the bottom and sides of the pan.

Bake in 350F preheated oven for 8 minutes.

Remove from oven and allow to cool on wire cooling rack until ready to use.

4. Make the crumble topping. Add ground up Biscoff cookies to a large bowl, along with butter. Use a fork to stir mixture together until crumbs are moistened. Set in refrigerator until ready to use.

If you are making the apple cider spiced crumble: In a large bowl, add flour, sugar and spices. Stir to combine. Add in softened butter and apple cider. Use a fork to claw/mix ingredients together until pea sized morsels remain.

Place bowl in refrigerator until ready to use.

5. Make the salted caramel. In a medium sized saucepan, or skillet, add sugar. Cook over medium heat, stirring constantly with a wooden spoon or heat proof spatula, until sugar is melted.

Reduce heat to low and stir in the butter. Be careful, as the caramel will bubble rapidly when the butter is added. Cook, stirring constantly until the butter is melted and combined.

Slowly and carefully, pour in the heavy cream. Stir the mixture to combine.

Increase heat to medium and allow the mixture to bubble for one minute.

Remove the caramel from the heat and stir in the salt. Set aside until ready to use.

6. Make the cheesecake. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, beat the softened cream cheese, sugar, and sour cream until smooth and creamy.

Add in the heavy cream, eggs and vanilla extract and mix, just until combined.

7. Pour the cheesecake mixture into the cooled crust. Add half of the salted caramel mixture on top. Use a butter knife to swirl the caramel into the cheesecake.

Add cooled apple filling on top.

Sprinkle crumble topping on top.

8. Bake the cheesecake. This cheesecake needs a waterbath to bake. You may either wrap the sides of the springform pan with aluminum foil, or place the 8-inch pan into a 9- or 10-inch round cake pan. Now place the aluminum foil wrapped cheesecake, or the cheesecake that is sitting in the larger cake pan into a larger 12-inch round cake pan or large roasting pan.

Pour hot water halfway up the side of the cheesecake. For the cheesecake that is sitting in the larger 9- or 10-inch pan, pour the hot water in between the larger 12-inch and 9- or 10-inch pan, halfway up the side of the pan. You do not want any water to get into the springform pan of the cheesecake. It will make the cheesecake soggy. The waterbath helps the cheesecake cook more evenly.

Bake the cheesecake in a 325F preheated oven for 55-70 minutes. The edges should be set, while the center will have a small, gentle jiggle. If you notice the top crumble getting too dark, you may place a piece of aluminum foil loosely over the top to prevent it from getting darker.

9. Allow the cheesecake to cool on a wire cooling rack for 1 hour at room temperature.

After cooling at room temperature, place in refrigerator for 6 hours, or overnight.

Slice, top with remaining caramel sauce, serve and enjoy!