• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.

  Spray the bottom and sides of a springform pan with baking spray. Or insert a piece of parchment paper to the bottom of the pan for easy removal.

Prepare the Ingredients

• Place 1 cup graham cracker crumbs into a plastic bag and crush using a rolling pin.
Optionally, you may place the crackers in the bowl of a food processor and mix until finely ground.
• Using a nut chopper or knife, finely chop 2 tablespoons finely chopped pecans.
• Place 1/4 cup butter in a microwave-safe bowl and heat until melted, about 20-30 seconds.
• Peel, core, and dice 2 cups Honey Crisp or Granny Smith apples into small tidbits. Place in a bowl and mix with 1 tablespoon lemon juice, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Stir to combine. Set aside until ready to use

Prepare the Crust

• In a medium bowl, combine the crushed graham cracker crumbs, 3 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and finely chopped pecans2 tablespoons finely chopped pecans. Stir to mix.
• Pour in the melted butter and mix until all is moistened.
• Press the crumbs onto the bottom of a lightly greased springform pan, making sure to spread to the edges. Press firmly.
• Bake in preheated oven for 10 minutes. Allow to cool while you work on the rest of the recipe.

Make the Cheesecake Filling

• In a large mixing bowl, cream together 24 oz cream cheese (softened) and 3/4 cup granulated sugar until smooth.
• Add 3 large eggs one at a time, beating on low just until combined. Stir in 3/4 teaspoon vanilla extract.

Assemble the Apple Cheesecake

• Pour cheesecake filling over the graham cracker crust.
• Spoon the apple mixture over the cheesecake filling.
• Bake in preheated oven for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel ice cream topping.
• Cool for 1 hour. Cover and chill for at least 4 hours, or overnight.
• When ready to serve, remove sides of springform pan. Slice into 10-12 triangular pieces. Just before serving, garnish with Whipped cream and more caramel sauce, if desired.
• You may store cheesecake for up to a week in the refrigerator. Serves 12.