Caramel Apple Cheesecake
 
 
Author:
Recipe type: Dessert
Ingredients
  • 1½ cups cinnamon graham cracker crumbs (apprx 8 whole crackers)
  • ¾ cup sugar, divided
  • ¼ cup butter, melted
  • 1 (14oz) package caramels
  • ⅔ cup evaporated milk
  • ½ cup chopped pecans, divided
  • 2 (8oz) packages cream cheese, softened
  • 2 Tbs all purpose flour, divided
  • 2 large eggs, lightly beaten
  • 1½ cups peeled chopped apples (I prefer granny smith)
  • ½ tsp ground cinnamon
Instructions
  1. Place a grease 9" springform pan on a double thickness of foil and securely wrap around pan
  2. In a small bowl combine the graham cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan.
  3. Place on a baking sheet and bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.
  4. In a saucepan over medium low heat cook and stir caramels and evaporated milk until melted and smooth. Pour 1 cup over crust, sprinkle with ¼ cup of pecans. Set remaining caramel mixture aside.
  5. In a large bowl, beat the cream cheese, 1 Tbs flour and remaining sugar (1/2 cup) until smooth. Add eggs; beat on low speed until just combined.
  6. Combine apples, cinnamon and remaining 1 Tbs flour; fold into cream cheese mixture. Pour over crust.
  7. Place springform pan in a large baking pan add 1 inch of hot water to larger pan. Bake for apprx 40 minutes. Reheat reserve caramel mixture if needed and gently spoon over cheesecake. Sprinkle with remaining pecans.
  8. Bake 10-15 minutes longer or until center is set. Remove pan from water bath and cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  9. Enjoy!
Recipe by The Gingham Apron at https://www.theginghamapron.com/caramel-apple-cheesecake/