Preparation

• Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
• In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture into the bottom of the prepared pan.
• Bake for 10 minutes, then let cool while preparing the other layers.
• Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Pour over the cooled crust and spread evenly.
• Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the cheesecake layer.
• In a bowl, mix flour and brown sugar. Cut in cold butter until the mixture is crumbly. Stir in chopped pecans if using. Sprinkle the streusel over the apple layer.
• Place the pan in the preheated oven and bake for 45-50 minutes, until the streusel is golden and the cheesecake is set. Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
• In a saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring until the mixture turns amber (about 8-10 minutes).
• Remove from heat and carefully whisk in cream (it will bubble vigorously). Stir in butter and salt until smooth. Let cool slightly.
• Cut the chilled bars into squares. Drizzle with warm caramel sauce just before serving.