• Preheat the oven to 350 degrees Fahrenheit.

Crust

• Combine 2 ¾ cups graham cracker crumbs, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¾ cup melted salted butter in a medium bowl until the mixture resembles damp sand.
• Press the crumb mixture evenly into the bottom of the pan using a flat-bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown.
• Remove the crust from the oven and allow it to cool completely before topping it with the subsequent layers.

Cheesecake Layer

• Add 2 (8-ounce) packages softened cream cheese, ⅔ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
• Spread the cream cheese mixture evenly over the cooled crust and chill it in the refrigerator for 10-20 minutes before topping with the apple layer.

Apple Layer

• Chop the apples from 2 (21-ounce) cans apple pie filling before spreading the pie filling evenly over the chilled cheesecake layer, being sure to get as much of the pie filling off the cutting board as you can.

Topping

• Spread 1 (8-ounce) container thawed whipped topping evenly over the top of the pie filling. Cover and refrigerate for at least 4 hours, or overnight.
• Just before serving, drizzle caramel sauce and sprinkle graham cracker crumbs over the top.