Cheesecake Recipe

Prepare the Crust

Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Bake the Crust

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

Mix the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and sour cream, mixing until fully incorporated.

Add Eggs and Spices

Add vanilla extract, eggs, ground cinnamon, and ground nutmeg. Mix until just combined. Gently fold in the diced apple.

Bake the Cheesecake

Pour the filling into the cooled crust and spread evenly. Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Chill the Cheesecake

Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.

Make the Caramel Sauce

In a saucepan, heat the sugar over medium heat. Stir continuously until melted and golden. Carefully add the butter and stir until melted.

Finish the Sauce

Remove from heat and slowly whisk in the heavy cream. Stir in vanilla extract. Let cool slightly before drizzling over the cheesecake.

Whip the Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.

Serve

Top the chilled cheesecake with whipped cream just before serving.