Step‑By‑Step Instructions for Caramel Apple Pie Cheesecake

• Prepare the crust by whisking together graham cracker crumbs, melted unsalted butter, granulated sugar, and ground cinnamon. Press the mixture into a greased springform pan.
• Pre-bake the crust in a preheated oven at 350°F for 8-10 minutes until golden brown.
• Make the cream cheese filling by beating softened cream cheese and granulated sugar until smooth, then mix in vanilla extract, ground cinnamon, and ground nutmeg.
• Incorporate eggs one at a time, then gently fold in sour cream until just combined.
• Prepare the caramel apple topping by melting unsalted butter in a skillet, adding diced apples, and cooking for 5-7 minutes until softened.
• Sprinkle granulated sugar over softened apples and continue cooking until the sugar caramelizes.
• Mix in heavy cream, vanilla extract, ground cinnamon, and a pinch of salt, simmering until thickened.
• Assemble the cheesecake by pouring the filling over the cooled crust and topping it with the caramel apple mixture.
• Create a water bath by wrapping the springform pan in foil and placing it in a roasting pan with hot water around it.
• Bake the cheesecake in a preheated oven at 325°F for 60-75 minutes until set but slightly jiggly in the center.
• Cool the cheesecake completely and refrigerate for at least 6 hours, preferably overnight.
• Make the caramel drizzle by combining heavy cream, granulated sugar, unsalted butter, and salt in a saucepan and simmering until caramelized.
• Drizzle the caramel over the chilled cheesecake before serving.