1. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper, making sure the parchment paper hangs out over the sides. This will serve as handles to pull the cheesecake up and out of the pan after it cools.

2. Make the apple pie filling. In a medium sized skillet, add apples, lemon juice, cinnamon, and brown sugar. Cook over medium heat, just until the sugar dissolves and the apples begin to release some natural juices. Add in apple cider.

In a small bowl, whisk together cornstarch and cold water, until cornstarch is dissolved. Pour cornstarch slurry into apple mixture.

Cook, stirring constantly until mixture is thickened.

Remove from heat and pour into shallow bowl. Place in refrigerator until ready to use.

3. Make the crumble topping. In a large bowl, add flour, sugar and cinnamon. Stir to combine. Add in softened butter. Use a fork to claw/mix ingredients together until pea sized morsels remain.

Place bowl in freezer until ready to use.

4. Make the crust. In a large bowl, add graham cracker crumbs, cinnamon and sugar. Stir to combine, then add melted butter. Stir together until the crumbs are moistened.

Pour graham cracker mixture into the prepared pan.

Bake in 350F preheated oven for 7 minutes.

Remove from oven and allow to cool on wire cooling rack until ready to use.

5. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, beat the softened cream cheese, brown sugar, sour cream and heavy cream until smooth and creamy.

Add in the eggs and vanilla extract and mix, just until combined.

6. Pour half the cheesecake mixture into the cooled crust. Add half the apple pie filling on top. Top with remaining cheesecake mixture, then remaining apple pie filling.

Sprinkle crumble topping on top.

7. Bake the cheesecake. Bake the cheesecake in a 325F preheated oven for 45-55 minutes. This cheesecake may take closer to the 55 minute mark, due to the apple mixture. The edges should be set, while the center will have a small, gentle jiggle.

This cheesecake does not need a water bath, due to the shape and size of the pan.

8. Allow the cheesecake to cool on a wire cooling rack for 1 hour at room temperature.

After cooling at room temperature, place in refrigerator for 6 hours, or overnight.

9. If desired, make the salted caramel. In a medium size saucepan, add sugar. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the sugar is dissolved. Turn heat down to low and carefully add in the butter. Stir with a whisk until the butter is melted. Very slowly and carefully, pour in the heavy cream. The mixture may splatter. Stir with whisk until mixture is smooth and combined. Turn heat up to medium and allow mixture to bubble, without stirring for 45 seconds. Remove from heat and stir in salt. Drizzle over cheesecake.

Slice, serve and enjoy!