Apple Pecan Cheesecake (with salted caramel sauce)

Adjust oven rack to lower-middle position and heat oven to 325F/160C.

Spray the bottom of a 9 or 10 inch springform pan with nonstick cooking spray or grease with butter.

In a medium bowl, prepare the crust by mixing together the graham/biscuit crumbs, melted butter, brown sugar and cinnamon (if using). Transfer to the prepared pan and firmly press onto the bottom of the pan using the back of a measuring cup.

Bake the crust in the oven until deepens in color and smells fragrant; 10-12 minutes. Allow to cool while preparing cheesecake filling.

Keep a roasting pan or a baking dish big enough to hold the cheesecake pan nearby to use for water bath. Bring kettle or large saucepan of water to boil. *(This water bath step is optional; see note below)

In the bowl of a stand mixer fitted with paddle attachment (or in a large bowl and using a hand electric mixer) beat cream cheese on medium speed until smooth and ribbon-like.

Add in the brown sugar and vanilla and beat together until well blended. Add in the sour cream and mix well. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl, then beat the mixture for a few more seconds until the batter is smooth. If the batter has lots of cream cheese lumps, pour it through a fine mesh strainer to smooth it a out.

Wrap the pan with the crust with a triple layer of foil around the bottom and up the sides of the pan, to seal it well so the water from the water bath doesn't seep into the pan and ruin the cheesecake.

Pour the batter over the cooled crust; set aside while you prepare the apple topping.

In a large bowl, combine together the apples, pecans, cinnamon and brown sugar. Gently spoon over the cheesecake batter in an even layer; don't worry, they won't sink.

Transfer the filled springform pan into the roasting pan. Pour enough boiling water into the roasting pan, taking care not to splash water into the cheesecake pan, to reach halfway up the sides of the pan.

Transfer the roasting pan to the oven, and bake the cheesecake for 1hr 45mins to 2 hours (*this is a lot longer than an average cheesecake because the juices exuding from the apples slows down the baking process) until the cheesecake's outer three inches look slightly puffed and set, but the inner circle still jiggles slightly when you gently shake the pan and the internal temperature of the cheesecake's center registers 165F/74C. Start checking on the cheesecake after 1 hr and 15mins.

Turn off the oven without opening the door, leave the cheesecake inside to let it cool gradually. This gentle cooling process prevents the cheesecake from collapsing and helps avoid cracks from happening, ensuring a very creamy filling. Allow the cheesecake to sit in the oven for 1 hour.

Carefully remove springform pan from the water bath and remove foil. Set on a wire rack to cool to room temperature or slightly warm, about 1 to 2 hours.

Place a paper towel over the pan with the ends hanging then wrap the cheesecake pan in plastic wrap. The paper towel will absorb any condensation that might form while the cake is chilling. Refrigerate the cheesecake for at least 6 hours, or preferably overnight.

When ready to serve, remove from the refrigerator, release the sides of the springform pan and place on serving platter. If desired drizzle the sides with warm salted caramel sauce (recipe below) letting it drip down the sides, adding extra with individual slices.

Leftovers will keep well refrigerated in an airtight container for up to 5 days.

Gather all your ingredients and keep them nearby for immediate use.

In a light-colored heavy-bottomed 2 - 3 quart saucepan, bring the sugar and water to a simmer over medium-high, swirling the pan to dissolve the sugar (avoid whisking). Cover saucepan for 1 to 2 minutes; the condensation will wash down any sugar crystals that might've gathered on the sides.

Allow the mixture to boil without whisking, just swirling the saucepan occasionally, until it reaches an amber color.

Remove the saucepan from the heat and immediately whisk in the butter until it has has melted. Carefully pour in the cream; it will bubble vigorously, then whisk well to combine. Return the saucepan to the heat and continue to whisk until the mixture is completely smooth and hard caramel clumps have dissolved. Stir in the salt. Pour caramel into a bowl to cool. Once cool, store in an airtight container in refrigerator. Warm in the microwave before using.