Preheat your oven to 350 degrees Fahrenheit. Spray a 9” springform pan with non-stick spray and set aside.

Add the graham cracker crumbs, melted butter, ground cinnamon, and salt to a bowl and mix to combine, making sure all the graham cracker crumbs are moistened. Pour into the springform pan and use a flat-bottomed measuring cup to pack down the crust bringing it about 1 inch up the sides of the pan.

Bake for 10 minutes and allow to cool.

In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth.

Add in the sugar, flour, and vanilla and mix until combined. Scrape the sides and bottom of the bowl.

Add the caramel sauce and mix until just combined.

Next, add in the heavy whipping cream and whip for 1-2 minutes. Scrape the sides and bottom of the bowl.

Last, add in the eggs one at a time and mix until just combined. Be careful not to overmix.

Pour the batter into the prepared crust and gently tap the pan on the counter 10-15 times to remove any air bubbles.

Bake at 350 for 15 minutes and without opening the door, reduce the heat to 200 degrees and continue baking for 45-50 minutes or until the center slightly jiggles but the sides are set.

Turn off the oven and slightly crack the oven door and allow to cool for about 30 minutes to 1 hour. (This is an optional step, but this will help prevent your cheesecake from cracking).

Remove from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.

Once the cheesecake is set prepare the topping by adding the brown sugar, butter, cinnamon, and nutmeg to a deep skillet and heat over med-high heat until completely melted and smooth.
Add in the sliced apples and mix to coat. Cook over med heat until the apples reach the desired softness (It took mine about 5-6 minutes).

Remove from heat and allow the apples to cool for about 10 minutes.

Meanwhile, pour the caramel sauce overtop the cheesecake and smooth it evenly over the top.

Once the cinnamon apples are cool, arrange them over the cheesecake in an even layer and serve.