1 ½ cups graham cracker crumbs
½ cup butter, melted
2 cups cream cheese, softened
¾ cup sugar
1 tsp vanilla extract
2 cups fresh apples, sliced
¾ cup caramel sauce
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until all the crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and vanilla extract, mixing until combined.
Fold in the sliced apples carefully into the cream cheese mixture.
Swirl in the caramel sauce, leaving some chunks for added texture.
Pour the apple-cheese mixture over the prepared crust, spreading it evenly. Smooth the top.
Cover the cheesecake with plastic wrap and refrigerate for at least four hours, preferably overnight.
Once chilled, remove the cheesecake from the springform pan. Drizzle with additional caramel sauce and garnish as desired.