Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand, then press it evenly into the bottom of the prepared baking dish.

Bake the crust for 10 minutes or until slightly golden. Remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and continue mixing until creamy, about 2 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Gently fold in the diced apples until just combined. Be careful not to overmix.

Pour the cheesecake mixture over the cooled crust and spread it evenly.

Bake in the preheated oven for 25-30 minutes, or until the edges are set and the middle slightly jiggles. Let it cool completely in the pan.

Once cooled, drizzle the caramel sauce over the cheesecake layer, and sprinkle with cinnamon and optional chopped nuts if using.

Refrigerate the bars for at least 2 hours before cutting for cleaner slices. Use the overhanging parchment paper to lift them out of the dish for easy slicing.