1. Make the Apple Filling:

Peel and slice your apples between 1/4 and 1/2 inch thick.

In a medium saucepan over medium-high heat, combine the sliced apples, butter, apple cider (or water), brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice.

Cook for 8-14 minutes, stirring occasionally, until the apples reach your desired tenderness. If the liquid evaporates too much, add a splash more cider or water.

To Thicken (if necessary): In a small bowl, whisk together 2 tsp cornstarch and 2 tsp water until dissolved. Add to the apple mixture and cook, stirring constantly, for 30-60 seconds, or until the juices thicken.

Transfer the apple filling to a bowl and let it cool to room temperature or refrigerate if making ahead.

2. Make the Crust:

Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and ensure the bottom is securely fastened.

In a medium bowl, combine the cinnamon graham cracker crumbs and melted butter.

Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.

Bake for 10 minutes. Set aside, but keep the oven on at 350°F (175°C).

While the crust bakes, bring a large pot of water to a boil on the stovetop. You’ll need this for the water bath.

3. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy (about 1-2 minutes).

Gradually add the sugar and mix until well incorporated (about 1 minute), scraping down the sides of the bowl with a rubber spatula as needed.

Add the eggs one at a time, mixing on medium speed after each addition until just combined. Do not overmix.

Add the sour cream, vanilla extract, cinnamon, nutmeg, and cloves. Mix until just combined.

4. Assemble the Cheesecake:

Pour half of the cheesecake batter into the baked crust.

Spoon the cooled apple filling evenly over the batter.

Pour the remaining batter over the apple filling and smooth the top with an offset spatula.

5. Prepare the Water Bath:

Option 1 (Recommended): Wrap the base of the cheesecake pan tightly in aluminum foil. Place the wrapped pan inside a 10-inch cake pan. Then, place the 10-inch cake pan inside the large roasting pan.

Option 2: Place the roasting pan on the lower oven rack.

Carefully pour the boiling water into the roasting pan (or into the space between the springform and 10-inch pan, if using Option 1) to create a water bath. The water should come about halfway up the sides of the springform pan. Do not place the springform pan directly in the water, even if wrapped in foil, as it may leak.

6. Bake the Cheesecake:

Carefully place the cheesecake (in its water bath setup) on the center rack of the preheated oven.

Bake for 1 hour and 30 minutes to 1 hour and 50 minutes.

The cheesecake is done when the edges are slightly raised, the top appears matte, and the center has a slight wobble. A knife inserted near the edge should come out with a small amount of thick batter clinging to it. An instant-read thermometer inserted halfway into the center should read 150-155°F (65-68°C). Note: Some browning on top is normal due to the fullness of the pan.

7. Cool the Cheesecake:

Turn off the oven and prop the door open slightly.

Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.

After 1 hour, remove the cheesecake from the oven (and water bath). Remove the foil.

Let the cheesecake cool completely to room temperature on a wire rack.

Once cooled, cover the pan with foil and refrigerate for at least 6 hours, or preferably overnight (up to 12 hours or 1 day), before removing from the pan.

8. Make the Crumble Topping (While Cheesecake Bakes or Cools):

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.

Cut the cold butter into small cubes and add it to the dry ingredients.

Using a pastry blender or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Spread the crumble mixture in an even layer on the prepared baking sheet.

Bake for 12-20 minutes, stirring halfway through, or until golden brown and crispy. Note: Baking time may vary; some ovens may require more or less time.

Let the crumble cool completely.

9. Make the Salted Caramel Sauce (While Cheesecake Bakes or Cools):

Follow the instructions in the provided link to the “10-minute Salted Caramel Sauce Recipe” (referencing the blog post with step-by-step photos and troubleshooting).

Let the caramel sauce cool before using.

10. Make the Apple Topping (While Cheesecake Bakes or Cools):

Peel and slice your apples between 1/2 and 3/4 inch thick.

In a medium saucepan over medium-high heat, combine the sliced apples, butter, apple cider (or water), brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice.

Cook for 8-14 minutes, stirring occasionally, until the apples reach your desired tenderness. If the liquid evaporates too much, add a splash more cider or water.

To Thicken (if necessary): In a small bowl, whisk together 2 tsp cornstarch and 2 tsp water until dissolved. Add to the apple mixture and cook, stirring constantly, for 30-60 seconds, or until the juices thicken.

Transfer the apple filling to a bowl and let it cool to room temperature or refrigerate if making ahead.

11. Assemble and Serve:

Once the cheesecake is completely chilled, carefully remove the sides of the springform pan.

Top the cheesecake with the cooled apple topping.

Sprinkle generously with the cooled crumble topping.

Drizzle with the cooled salted caramel sauce.

Slice and serve!