• Preheat oven to 350 degrees.

Graham Cracker Crust:

• Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.
• Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.
• Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.

Cheesecake Filling:

• With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.
• While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.
• Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.
• Pour cheesecake batter over the graham cracker crust and spread in an even layer.
• Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.
• Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).
• Continue to cool the cheesecake on the counter until it reaches room temperature.
• Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).

Apple Topping:

• In a small saucepan over medium-low heat, cook apples, butter, brown sugar, cinnamon, and vanilla extract until the apples are at your desired tenderness. For me, the apples are perfect after cooking for about 3-4 minutes (soft with still a bit of a bite to them).
• Allow the topping to come to room temperature before topping on the cheesecake.
• Top the cheesecake with the apple topping.
• At this point you can serve the cheesecake, or you can chill it again if you prefer the topping to be cold.
• Drizzle the cheesecake with caramel sauce.
• Refrigerate leftovers.