Caramel Apple Spice Cheesecake

• Salted butter, melted – ½ cup (115g)
• Light brown sugar – ½ cup (100g)
• Pure vanilla extract – ½ tsp (2g)
• Salt – ½ tsp (3g)
• All-purpose flour – 1½ cups (190g)

• Cream cheese, softened to room temp – 8 oz (226g)
• Large egg – 1
• Light brown sugar – ¼ cup (50g)
• Vanilla extract – 1 tsp (5g)
• Caramel sauce – 2 tsp (10g)

• Small apples, thinly sliced – 2
• Granulated sugar – ¼ cup (50g)
• Lemon, juiced – 1
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Allspice – ½ tsp

• Salted butter, melted – ¼ cup (57g)
• Light brown sugar – ½ cup (100g)
• All-purpose flour – 1 cup (125g)

Preheat your oven to 375°F (191°C). Line a 6x6 round cake pan with parchment paper.

Prep the apples: In a small bowl, combine sliced apples, granulated sugar, and lemon juice. Set aside to macerate while preparing the rest.

Make the shortbread base:

In a large bowl, combine melted butter, brown sugar, vanilla, salt, and flour. Mix until a soft dough forms. Press the dough evenly into the bottom and slightly up the sides of your prepared pan. Set aside.

Make the cheesecake filling:

In a separate bowl, whisk together cream cheese, egg, brown sugar, and vanilla until smooth. Pour the mixture over the shortbread base. Drizzle caramel sauce over the cheesecake filling.

Finish the apple topping:

Drain excess liquid from the macerated apples. Toss with cinnamon, nutmeg, and allspice. Spread evenly over the cheesecake layer.

Make the crumble topping:

In a small bowl, combine melted butter, brown sugar, and flour until crumbly. Sprinkle evenly over the apples.

Bake for 45 minutes to 1 hour, or until the top is golden brown and the apples are caramelized.

Cool for 4-6 hours before slicing and serving.