Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and brown sugar, mixing until fully combined.
Beat in the eggs one at a time, followed by the vanilla extract, sour cream, and heavy cream.
Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake:
Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath.
Bake for 60–70 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door slightly, allowing the cheesecake to cool slowly for 1 hour.
Remove from the oven, cover, and refrigerate for at least 4 hours or overnight.
Prepare the Caramel Apple Topping:
In a large skillet, melt the butter over medium heat.
Add the apple slices, brown sugar, cinnamon, and nutmeg, stirring to coat.
Cook for 5–7 minutes, or until the apples are tender and caramelized.
Remove from heat and let cool slightly.
Assemble the Cheesecake:
Once the cheesecake is fully chilled, spoon the caramelized apples over the top.
Drizzle generously with caramel sauce.
Garnish and Serve:
Top with whipped cream, extra caramel drizzle, and chopped nuts if desired. Slice and enjoy!
