✓ Preheat oven to 350°F (175°C) and line a 9×13‑inch baking pan with parchment paper

✓ Combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press into pan and bake for 8 minutes until lightly golden

✓ Whisk softened cream cheese until smooth, then add 1 cup sugar and vanilla extract; mix until fully incorporated

✓ Fold diced apples and cinnamon into the cream cheese mixture and spread over baked crust

✓ Bake for 25‑30 minutes until edges are set and center jiggles slightly

✓ Cool for 15 minutes, then drizzle caramel sauce evenly over the cheesecake layer

✓ Refrigerate for at least 2 hours until caramel sets and cheesecake firms

✓ Lift slab from pan using parchment, cut into squares with a hot, damp knife, and serve