Preheat your oven to 350°F (175°C). Line a 9”x13” baking pan with parchment paper.

In a bowl, mix together the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and cinnamon. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.

In another bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour this mixture over the cooled crust and spread it evenly.

In a separate bowl, toss the diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread this apple mixture evenly over the cheesecake layer.

In a bowl, mix the flour and brown sugar together. Cut in the cold butter until the mixture is crumbly. If using pecans, stir them in at this point and sprinkle the topping 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 has 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 the sugar dissolves, then increase heat to medium-high. Cook without stirring until amber in color (about 8-10 minutes).

Remove from heat and carefully whisk in the cream (it will bubble), then stir in butter and salt until smooth. Let cool slightly.

Cut the chilled bars into squares and drizzle with warm caramel sauce before serving.