1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 pkg (14 oz) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 pkg (8 oz each) cream cheese, softened
2 tbsp all-purpose flour, divided
2 eggs, lightly beaten
1-1/2 cup chopped peeled apples
1/2 tsp ground cinnamon
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom 1 in. 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 1/4 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 apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
Place springform pan in a large baking pan; add 1 in. 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 the 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.
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