1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese
¾ cup powdered sugar
1 cup heavy whipping cream
1 tsp apple pie spice
2 cups sliced apples
½ cup caramel sauce
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated. Press the mixture evenly into the bottom of a 9-inch springform pan and refrigerate for 10 minutes.
In a large mixing bowl, blend the cream cheese and powdered sugar until smooth. Add in the apple pie spice and mix until combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cheesecake filling over the graham cracker crust, smoothing out the top. Refrigerate for at least 4 hours, or overnight if possible.
Squeeze a little lemon juice over the apple slices to prevent browning. Once the cheesecake is set, arrange the apple slices on top.
Finish by drizzling the caramel sauce over the apples. Slice, serve, and enjoy!