Caramel Apple Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
2. Make the apple filling
   In a medium saucepan, combine diced apples, 2 tablespoons of brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for about 8 minutes, until apples are slightly softened but still have some texture. Set aside to cool completely.
3. Prepare the cheesecake batter
   In a large bowl, beat cream cheese and remaining brown sugar with an electric mixer until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until just combined. Be careful not to overmix.
4. Assemble the cheesecake
   Gently fold half of the cooled apple mixture into the cheesecake batter. Pour half of the batter over the cooled crust. Drizzle with 1/4 cup of caramel sauce. Add remaining batter, then top with the rest of the apple mixture and another 1/4 cup of caramel sauce.
5. Bake the cheesecake
   Wrap the outside of the springform pan with aluminum foil to prevent water leakage. Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour to 1 hour 5 minutes, until the edges are set but the center still has a slight jiggle.
6. Cool and chill
   Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven, run a knife around the edges to loosen, and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
7. Serve and garnish
   Before serving, drizzle with additional caramel sauce and sprinkle with chopped pecans if desired. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.