1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
2 medium apples, diced
½ cup caramel sauce
Prepare the crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to compact it.
Make the filling: In a large bowl, beat the softened cream cheese using a hand mixer until creamy. Gradually add the powdered sugar and vanilla extract, mixing on low until combined.
Whip the cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Assemble: Layer half of the cheesecake filling over the crust, followed by half of the diced apples. Drizzle some caramel sauce over the apples, then repeat the layers with the remaining filling, apples, and caramel.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least four hours or overnight.
Serve: Once set, carefully remove the sides of the springform pan. Decorate the top with extra caramel drizzle and diced apples before slicing and serving.
