autumn harvest caramel apple cheesecake

★★★★★ 5 Reviews
Qtie avatar
By Dee *
from *, CA

One Thanksgiving more than fifteen years ago I was asked to bring dessert. There were requests for the usual but I wanted to make something different so I came up with this recipe. Now every year this dessert is a tradition in our home. I have been asked several times for this recipe but have never given it out, not even to my family. So enjoy!!!

★★★★★ 5 Reviews
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For autumn harvest caramel apple cheesecake

  • 1 1/2 pkg
    graham crackers, from box
  • 1/3 c
    finely chopped nuts-walnut or pecan
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 c
    butter, melted-may add more if graham cracker mixture is too dry
  • FILLING
  • 2 lg
    granny smith apples-peeled,cored,diced
  • 3 Tbsp
    butter, melted
  • 2 tsp
    cinnamon, ground
  • 2 tsp
    nutmeg
  • 4 pkg
    8oz cream cheese room temp
  • 1 c
    white sugar
  • 5 lg
    eggs-room temp
  • 1 c
    sour cream
  • CARAMEL TOPPING
  • 1
    12 oz package good caramels
  • 1/2 c
    evaperated milk
  • 3/4 c
    butter

How To Make autumn harvest caramel apple cheesecake

  • 1
    CRUST-crush graham crackers in food processor-remove, finely chop nuts in food processor-remove. Put crackers, nuts, brown sugar in bowl and add melted butter, mix together, poor in 9 inch spring form pan, spread mixture evenly on bottom of pan,bring some of the crackers up the side of the pan evenly (as seen in my photo)Bake@350 for 5 minutes-do not over bake.
  • 2
    APPLES-peel,core and dice apples then put in frying pan with melted butter, after 3 minutes sprinkle with one teaspoon of cinnamon and stir, about 2 min more they should be soft and brown-remove and let cool.
  • 3
    FILLING-beat cream cheese,sugar,eggs,sour cream,add 2t of cinnamon and 2t nutmeg,add cooled apples and stir. Pour into spring form pan and bake at 350 for about 1 hour.
  • 4
    CARAMEL SAUCE-in a good sauce pan put in caramels, butter and milk, stir until melted. Take off burner and let cool.
  • 5
    TAKE OUT- cheesecake from oven and allow to cool, pour cool caramel sauce over cake and put in refrigerator. Let stand for a few hours or overnight.
  • 6
    SERVING-take out of refrigerator and let stand about 30 minutes. Spring open pan SLOWLY to, remove side of pan,it is a good idea to have a small container of warm water to clean knife off after cutting then dry with towel and cut again-the topping can get gooey.
  • 7
    MUST HAVES-you will need a 9 inch spring form pan with this recipe as seen in one of my pictures.
  • 8
    FRESH-I always make sure I have the freshest eggs, cream cheese, and sour cream when I make this. As in any recipe I do think it makes a big difference.
  • 9
    I do hope that you,your family and friends enjoy this recipe and it becomes a family tradition as it is in our family.

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