Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

Make the blondie base: In a bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla extract until well-mixed. Combine the flour, baking powder, and salt in another bowl, then gradually stir this into the butter mixture. Spread the blondie batter evenly into the prepared pan.

Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix well. Fold in the eggs, one at a time, and mix until just combined. Pour the cheesecake mixture over the blondie base in the springform pan.

Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is just slightly jiggly. Remove from the oven and let it cool to room temperature.

Make the caramel apple topping: In a bowl, toss the diced apples with cinnamon. Layer the apples on top of the cooled cheesecake, then drizzle with caramel sauce.

Refrigerate the cheesecake for at least 4 hours or overnight for the best flavors.