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1
Preheat oven to 350F and spray a 10-inch springform pan with nonstick spray.
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2
For the crust, whisk together flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
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3
Combine melted butter and sugars in a medium bowl.
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4
Add flour mixture and fold in until incorporated.
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5
Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan.
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6
Bake crust for 18 minutes, until golden and set.
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7
Transfer to a wire rack to cool completely.
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8
Reduce oven temperature to 325F.
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9
For the filling, beat cream cheese and sugar in a large mixer bowl at medium speed until smooth and creamy, about 3 minutes.
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10
Scrape down bowl with a spatula as needed.
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11
Add yogurt, vanilla, cinnamon, and salt, and beat until combined, about 1 minute.
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12
Reduce speed to low, add the eggs one at a time, and mix until just incorporated.
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13
Pour filling over cooled crust; smooth top with an offset spatula.
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14
Bake at 325F for 55 minutes, until the sides of the cheesecake are slightly puffed.
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15
Turn oven off, prop open oven door with a wooden spoon, and let cheesecake sit in the oven for 1 hour.
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16
Remove cheesecake from oven and cool to room temperature on a wire rack for 2 hours.
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17
Run a knife around the top edge of the cheesecake to loosen it from pan; cover and chill overnight.
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18
For the salted caramel sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan.
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19
Bring to a boil over medium heat, stirring constantly until butter has melted completely.
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20
Reduce heat to low and simmer 5 minutes, stirring occasionally.
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21
Remove from heat and stir in vanilla and salt until smooth.
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22
Pour sauce into a glass bowl to cool to room temperature.
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23
For the apple topping, combine butter and brown sugar in a large skillet and melt over medium-high heat.
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24
Add apples, cinnamon, and nutmeg, and cook until lightly caramelized and soft, about 5 minutes.
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25
Transfer apples to a bowl and cool slightly.
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26
When ready to serve, remove side of pan and transfer cheesecake to a plate.
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27
Top cheesecake with warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.
