Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.

Combine graham cracker crumbs and granulated sugar in a bowl, then add melted butter. Mix and press into the pan. Bake for 10 minutes and let cool.

Beat softened cream cheese in a bowl until smooth. Gradually mix in sugar, pumpkin puree, vanilla, cinnamon, nutmeg, and ginger until combined.

Add eggs one at a time, mixing gently to avoid air bubbles, until just combined.

Fold in thinly sliced apples into the pumpkin mixture until evenly distributed.

Pour the pumpkin and apple mixture over the cooled crust, smoothing the top.

Bake in preheated oven for 55-65 minutes until slightly jiggly but set in the center.

Cool cheesecake on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight.

Prepare caramel sauce by combining butter and brown sugar in a saucepan. Stir until melted, then add cream and salt. Simmer for 5 minutes.

Serve chilled cheesecake topped with warm caramel sauce.