Ingredients:

  • 1/2 cup Unsalted Butter (for crust)
  • 1/2 cup Granulated Sugar (for crust)
  • 1/4 cup Light Brown Sugar, packed (for crust)
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/2 cup All-Purpose Flour (for crust)
  • 1 Large Egg (for crust)
  • 1 teaspoon Vanilla Extract (for crust)
  • 2 medium Crisp Apples (e.g., Honeycrisp, Granny Smith), diced
  • 1 tablespoon Unsalted Butter (for apples)
  • 2 tablespoons Brown Sugar, packed (for apples)
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of Salt (for apples)
  • 3 (8 oz) packages Full-Fat Cream Cheese, softened
  • 1 1/4 cups Granulated Sugar (for filling)
  • 1/4 cup Sour Cream or Full-Fat Greek Yogurt
  • 2 tablespoons Heavy Cream (for filling)
  • 1 tablespoon All-Purpose Flour (stabilizer)
  • 1 teaspoon Vanilla Extract (for filling)
  • 3 Large Eggs (for filling)
  • 1 Large Egg Yolk
  • 1 cup Granulated Sugar (for caramel sauce)
  • 1/4 cup Water (for caramel sauce)
  • 1/2 cup Heavy Cream, warmed (for caramel sauce)
  • 2 tablespoons Unsalted Butter (for caramel sauce)
  • 1/2 teaspoon Vanilla Extract (for caramel sauce)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Securely wrap the bottom and sides of the pan with three layers of heavy-duty aluminum foil for the water bath.
  2. In a microwave-safe bowl, melt the butter. Stir in granulated sugar, brown sugar, and cocoa powder. Beat in the egg and vanilla extract until just combined. Gently fold in the 1/2 cup of all-purpose flour until no streaks remain. Do not overmix.
  3. Press the brownie batter evenly into the prepared springform pan. Bake for 18 to 20 minutes, until the edges are set. Remove and allow to cool completely (about 15 minutes) while preparing the apple and cheesecake layers.
  4. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the diced apples, brown sugar, cinnamon, and salt. Sauté for 5 to 7 minutes until the apples are tender-crisp and lightly caramelized. Remove from heat and set aside to cool fully. This prevents the apples from releasing excess moisture into the filling.
  5. In a large bowl using a stand mixer or hand mixer, beat the softened cream cheese until perfectly smooth and lump-free. Add the 1 1/4 cups granulated sugar and beat until combined, scraping down the sides.
  6. Mix in the sour cream, heavy cream, and 1 teaspoon vanilla extract. Then, gently mix in the 1 tablespoon of all-purpose flour.
  7. Add the three large eggs and the single egg yolk one at a time, mixing on low speed just until each is incorporated. Do not overbeat, as this introduces too much air, which can cause cracking.
  8. Pour half of the cheesecake filling over the cooled brownie crust. Carefully spoon the cooled caramelized apples over the filling. Pour the remaining cheesecake filling over the apple layer. Place the foil-wrapped springform pan inside a large roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan (water bath). Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven but leave the cheesecake inside the water bath with the oven door propped slightly open for 1 hour. Remove the cheesecake from the water bath, remove the foil, and let cool on a wire rack to room temperature. Refrigerate the cheesecake, uncovered, for a minimum of 10 hours or preferably overnight.
  10. In a saucepan, combine 1 cup granulated sugar and water. Heat over medium-high heat without stirring until the mixture turns a deep amber color (about 8-10 minutes). Carefully pour in the warmed heavy cream (it will bubble vigorously). Stir until smooth. Remove from heat and stir in the 2 tablespoons of butter and 1/2 teaspoon of vanilla extract. Let the caramel cool slightly.
  11. Slice the chilled cheesecake and drizzle generously with the prepared caramel sauce before serving.