8 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 cup apples, peeled and diced
½ cup caramel sauce
1 teaspoon vanilla extract
9-inch graham cracker crust
Preheat your oven to 325°F (163°C).
If using a store-bought crust, you can skip this step. For a homemade crust, crush 1 ½ cups of graham crackers, mix with ¼ cup melted butter, and press into the bottom of a 9-inch pie dish. Bake for 8-10 minutes until slightly golden.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar, followed by the eggs, one at a time, and mix until fully combined.
Stir in the diced apples, vanilla extract, and mix until distributed evenly throughout the batter.
Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature. Once cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, drizzle with warmed caramel sauce and optionally sprinkle with crushed nuts for added texture and flavor.
