Caramel Apple Cheesecake
Yields: 12 servings | Prep: 45 min. | Bake: 50 min
- 1½ cups graham cracker crumbs
- ¾ cup sugar
- ¼ cup butter, melted
- 1 pkg (14oz) caramels
- ²⁄³ cup evaporated milk
- ½ cup chopped pecans
- 2 pkg (8oz) cream cheese, softened
- 2 tbsp all-purpose flour
- 2 large eggs, lightly beaten
- 1½ cups chopped peeled apples
- ½ tsp ground cinnamon
Place a greased 9” springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1” up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with ¼ cup pecans. Set remaining caramel mixture aside.
In a large bowl, beat the cream cheese, 1 tbsp flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
Place springform pan on a large baking pan; add 1” of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.
Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.