2 (8 oz) packages cream cheese, at room temperature
¼ cup sugar
pinch of salt
2 large apples, peeled, cored and sliced in small pieces
½ tsp cinnamon
3 tbsp sugar
caramel sauce, I used store bought
Heat oven to 350 F degrees. Line a 9x9 baking pan with parchment paper, spray it with cooking spray first so that the parchment paper sticks to the pan. Set aside.
In a medium bowl mix together the melted butter, ½ tsp cinnamon, sugar and the graham cracker crumbs. Pour the mixture into the prepared baking pan and press evenly. It might be easier to use the bottom of a glass to press the crumbs down to make a thin layer. Bake for 10 minutes.
While the crust is baking make the cream cheese mixture. To the bowl of your mixer add the cream cheese, sugar, eggs and pinch of salt. Beat on medium high for at least 5 minutes or until the mixture is smooth.
In a medium bowl mix together the apples with the sugar and cinnamon. Gently fold in the prepared apples into the cheesecake mixture. Pour the cream cheese filling over the crust in the baking pan. Level the top off with a spatula.
Bake uncovered for about an hour or until the filling is set. Let the cheesecake cool completely before slicing into it.
Once the cake is cooled slice it into 2 inch squares. Drizzle with caramel sauce and sprinkle with sea salt.