Tart-sweet apples cooked in melted butter create the pretty pattern on our easy masterpiece finished with drips of dulce de leche.
7 hours + overnight
- 8 Tbs. butter
- 1½ cups graham cracker crumbs
- 2 Tbs. + 1¼ cups sugar
- 4 (8 oz.) pkgs. cream cheese, at room temp.
- 4 eggs
- 1 (8 oz.) cont. sour cream
- ¼ cup all-purpose flour
- 1 tsp. vanilla extract
- 2 granny smith apples, cored and thinly sliced
- ⅓ cup dulce de leche, from 11.5-oz. btl.
- 1½ cups whipped cream
- Heat oven to 325°F. Wrap outside, including bottom, of 9”x3” springform pan with double layer of foil; coat inside of pan with cooking spray. Melt 6 Tbs. butter. In bowl, combine graham cracker crumbs and 2 Tbs. sugar; stir in butter. Press into bottom and halfway up side of pan. Bake until set, 10 min.; cool.
- On medium speed, beat cream cheese and remaining 1¼ cups sugar until smooth. On low, beat in eggs, then sour cream, flour and vanilla; on medium, beat 1 min. Pour into crust.
- Place pan in large roasting pan. Fill roasting pan halfway with water. Bake on center rack until center jiggles slightly when gently shaken, about 1 hr. Turn off oven. Let cake cool in oven with door closed, 1 hr. Run knife around cake edge to loosen. Cool on rack. Cover; chill at least 8 hrs. In skillet, melt remaining 2 Tbs. butter over medium heat. Add apples; cook, stirring often, until softened, about 6 min.; cool. Spread dulce de leche sauce over cake; top with apples. Transfer whipped cream to pastry bag fitted with medium star tip; pipe rosettes around cake edge.