for the caramel apple swirl:

• 1-2 medium whole apples -- enough to yield 1 cup diced
• 1/4 cup water (use apple cider for extra flavor!)
• 1 teaspoon ground cinnamon
• Pinch of salt
• 1 1/2 tablespoons caramel sauce -- my Homemade Honey Caramel is perfect for this!

for the cookie dough:

• 4 tablespoons butter, at room temperature
• 2/3 cup lightly packed brown sugar
• 1 whole egg, at room temperature
• 1 cup graham cracker crumbs (from about 6 whole crackers)
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of allspice
• 3 tablespoons granulated sugar, for rolling

for the cheesecake filling:

• 4 ounces (1/2 block) cream cheese, at room temperature
• 1 egg yolk, at room temperature
• 2 teaspoons milk (any kind you like -- I used oat milk)
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 teaspoon cornstarch