Bake the Cheesecake:
1. Place the springform pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath.
2. Bake the cheesecake for 50-60 minutes, or until the center is set and the top is slightly golden.
3. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
4. Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight.
Prepare the Caramel Apple Topping:
1. In a large skillet, melt the butter over medium heat.
2. Add the apple slices, granulated sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and caramelized, about 10 minutes.
3. Remove from heat and let the mixture cool slightly.
Assemble the Cheesecake:
1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
2. Arrange the caramelized apple slices on top of the cheesecake.
3. Drizzle the caramel sauce over the apples.
4. If desired, garnish with whipped cream.
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