• Preheat oven to 325F.

CRUST:

• Wrap the bottom and sides of a 9-inch springform pan tightly with foil, to protect any water from seeping into the pan.
• Mix the graham crackers in a bowl with melted butter, cinnamon, and nutmeg.
• Press the mixture into the bottom of the pan and just 1-inch un the sides.

CHEESECAKE:

• Place the softened cream cheese into the bowl of a stand mixer. Beat on medium speed for 3-4 minutes, scraping down the sides and bottom a few times, beat until the cream cheese is smooth.
• Next, add in the sugars, eggs, vanilla, cinnamon, and beat again for 3 to 4 minutes, scraping down the sides and bottom once, until the mixture is creamy and lump-free.
• Add the dulce de leche and mix again for 1 minute.
• Pour the cheesecake batter into the prepared pan.
• Place the cheesecake pan into a large baking dish and add about 1-inch of hot water.
• Bake for 1 hour and 45 minutes to 2 hours, until the center of the cheesecake, is just about set but still slightly wobbly. Once done baking, turn off the oven and crack the oven door a few inches. Cool the cheesecake in the oven for about 1 hour. After that remove from the oven and let it fully cool at room temperature, before chilling it overnight.

APPLE PIE TOPPING:

• Add the apples to a large sauté pan over medium heat, with the water, sugars, cinnamon, and nutmeg.
• Bring the mixture to a simmer and cook for about 20 minutes, stirring often.
• Once the apples are tender and the liquid reduced, remove the mixture from heat and cool at room temperature before refrigerating for a few hours or overnight.
• Store in an airtight container in the refrigerator.

WHIPPED CREAM:

• Add the chilled heavy cream into a mixer bowl, add the confectioner’s sugar and vanilla.
• Whisk on medium to high speed for about 4-5 minutes, until stiff peaks form.
• Transfer into a pastry bag fitted with a star tip.
• Pipe dollops of the whipped cream along the edges of the chilled cheesecake, then add the apple pie filling into the center. Drizzle caramel sauce over the top.
• Slice and serve.