Heat sugar in a saucepan over medium heat, stirring until it melts into a golden amber liquid.
Add butter carefully and whisk until combined.
Slowly pour in heavy cream while whisking (it will bubble up).
Add a pinch of sea salt, then let cool slightly.
Step 7: Assemble & Serve
Once the cheesecake is chilled, remove from springform pan.
Drizzle generously with caramel sauce before serving.
Optional: add whipped cream or a sprinkle of crushed pecans for garnish.
Tips for Success
Use room temperature ingredients – cold cream cheese will create lumps.
Avoid overmixing – too much air causes cracks in cheesecake.
Water bath optional – you can wrap the springform pan in foil and place it in a water bath for extra smoothness, but it’s not required here thanks to the crisp topping.
Best apples – tart Granny Smith apples balance the sweetness perfectly, but Honeycrisp adds a juicy twist.
Make ahead – this cheesecake tastes even better the next day.
