Ingredients

• 75 g cold unsalted butter ((5⅓ tbsp))
• 75 g granulated sugar ((6 tbsp))
• 150 g all-purpose flour ((1¼ cups))
• unsalted butter (melted (9½ tbsp))
• Maria cookies (finely crushed (about 2 cups crumbs))
• 400 g apples (sliced (about 3 medium apples))
• 1/2 tsp vanilla extract
• 30 g light brown sugar ((2½ tbsp, packed))
• 5 g ground cinnamon ((1⅔ tsp))
• 50 g caramel sauce (optional (about 2½ tbsp))
• 800 g cream cheese (at room temperature (28 oz / 3½ blocks))
• 125 g granulated sugar ((½ cup + 2 tbsp))
• 1/2 tsp vanilla extract
• 30 g cornstarch ((¼ cup))
• 3 large eggs
• caramel sauce

Instructions

1. Gather all your ingredients.

2. Add the cold butter, sugar and flour to a bowl. Crumble the ingredients using your fingertips. Set the crumble aside.

3. Mix the crushed Maria cookies with the melted butter until fully combined.

4. Line the bottom of the springform pan with parchment paper. Spread the cookie mixture over the bottom and press it down firmly with the back of a spoon. Refrigerate the crust while you prepare the rest of the cheesecake.

5. Add the apple slices, vanilla sugar, light brown sugar and cinnamon to a skillet over medium-high heat. Cook for 6–8 minutes, stirring regularly. The apples should soften but still have a slight bite. Want extra caramel flavor? Stir 50 g (about 2½ tbsp) of caramel into the warm apples. Let the apple mixture cool.

6. Add the cream cheese, sugar and vanilla sugar to a bowl and beat briefly until smooth. Sift the cornstarch over the bowl and mix on low speed until combined. Add the eggs one at a time, folding briefly with a spatula until each egg is just mixed in. Don't mix longer than necessary.

7. Pour the cheesecake filling over the chilled crust. Spread the apple mixture evenly over the cheesecake and smooth the top. Sprinkle the crumble over the top.

8. Preheat the oven to 320°F (160°C), using conventional bake (not convection). Bake the apple cheesecake for 55–65 minutes. Turn off the oven and leave the cheesecake inside the oven to cool down slowly. Then remove it from the oven and let it cool completely at room temperature.

9. Refrigerate the cheesecake for at least 4 hours. For the best results, let the apple cheesecake set overnight. Drizzle with extra caramel, if you like.