Caramel Apple Cheesecake 🍰

Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the Apple Topping:
2 large apples, peeled and diced (Granny Smith or Honeycrisp work well)
2 tablespoons unsalted butter
1/4 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
For the Caramel Sauce:
1/2 cup store-bought or homemade caramel sauce (plus more for drizzling)
Directions:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaking.
Make the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Prepare the Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until the batter is silky and lump-free.
Bake the Cheesecake:
Pour the cheesecake filling over the crust. Place the pan into a larger roasting pan and fill with 1 inch of hot water to create a water bath.
Bake for 55–65 minutes, until the center is set but still slightly jiggly.
Cook the Apples:
While the cheesecake bakes, melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are soft and syrupy, about 5–7 minutes. Remove from heat and cool.
Cool and Chill the Cheesecake:
Let the cheesecake cool in the oven (door cracked open) for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.