Preheat your oven to 350°F (175°C). Press a homemade graham cracker crust firmly into a 9-inch springform pan. Bake for 8–10 minutes until lightly golden, then let it cool.

In a large mixing bowl, beat the cream cheese with granulated sugar using an electric mixer on medium speed until smooth, about 2–3 minutes.

Add sour cream, eggs, and vanilla extract to the cream cheese mixture. Blend on low until fully incorporated, about 1 minute, optionally adding cinnamon or nutmeg.

Gently fold in sliced fresh apples into the creamy filling with a spatula to ensure they are evenly distributed.

Pour the cheesecake batter into the cooled crust and bake for 45–50 minutes until the center is set but slightly jiggles.

Cool the cheesecake at room temperature for about an hour. Refrigerate for at least 4 hours or overnight.

Slice into wedges and serve chilled, optionally topped with whipped cream or ice cream and garnished with fresh apple slices.