Gather all your ingredients and tools, including a large mixing bowl, a 9x13 inch baking pan, parchment paper, measuring cups and spoons, and a mixing spoon or electric mixer.

Preheat your oven to 350°F (175°C).

Mix together graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl until well combined.

Press the mixture evenly into the bottom of your lined baking pan.

Bake the crust in the preheated oven for about 10 minutes or until lightly golden.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add granulated sugar and mix until well incorporated.

Add eggs one at a time, mixing after each addition. Finally, stir in vanilla extract and pour the mixture over the baked crust.

Toss the diced Granny Smith apples with lemon juice to prevent browning.

Add brown sugar, cinnamon, and nutmeg, mixing until the apples are well coated.

Gently layer the apples over the cheesecake mixture in the pan.

Combine flour and brown sugar in a small bowl.

Cut in cold, cubed butter until the mixture resembles coarse crumbs. Fold in pecans if using.

Sprinkle the streusel topping evenly over the apples.

Place the baking pan in the oven and bake for about 30-35 minutes or until the topping is golden brown and the cheesecake layer is set.

Gently shake the pan to check; the center should jiggle slightly but not appear liquid.

Allow the bars to cool in the pan on a wire rack for about 30 minutes.

Transfer to the fridge and chill for at least 2-3 hours.

In a small saucepan, combine granulated sugar and water, cooking over medium heat until the sugar dissolves.

Increase heat to medium-high and boil without stirring until it turns golden amber; watch closely to prevent burning.

Whisk in heavy cream, butter, and salt until smooth.

Use a sharp knife to cut the chilled bars into squares.

Drizzle warm caramel sauce over the individual bars before serving.

Savor your delicious creation and enjoy the compliments!