Directions:
1. Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 10 minutes.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Add the vanilla extract and mix until well blended. Gently fold in the whipped cream until fully incorporated.
3. Caramelize the Apples: In a skillet, melt 1/4 cup butter over medium heat. Add the finely chopped apples and brown sugar, stirring frequently until the apples are caramelized, about 5-7 minutes. Allow to cool slightly.
4. Assemble the Cheesecake: Spread half of the cream cheese mixture over the chilled crust. Sprinkle with half of the caramelized apples. Top with the remaining cream cheese mixture and the rest of the caramelized apples. Drizzle with caramel sauce.
5. Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
6. Serve: Just before serving, sprinkle the cheesecake with chopped pecans.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Calories: 370 kcal | Servings: 10 servings
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