Autumn Harvest Caramel Apple Cheesecake
By
Dee *
@Qtie
1
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!!!
Ingredients
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1 1/2 pkggraham crackers, from box
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1/3 cfinely chopped nuts-walnut or pecan
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1/4 cbrown sugar, firmly packed
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1/4 cbutter, melted-may add more if graham cracker mixture is too dry
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FILLING
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2 largegranny smith apples-peeled,cored,diced
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3 Tbspbutter, melted
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2 tspcinnamon, ground
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2 tspnutmeg
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4 pkg8oz cream cheese room temp
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1 cwhite sugar
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5 largeeggs-room temp
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1 csour cream
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CARAMEL TOPPING
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112 oz package good caramels
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1/2 cevaperated milk
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3/4 cbutter
How to Make Autumn Harvest Caramel Apple Cheesecake
- 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.
- 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.
- 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.
- CARAMEL SAUCE-in a good sauce pan put in caramels, butter and milk, stir until melted. Take off burner and let cool.
- 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.
- 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.
- MUST HAVES-you will need a 9 inch spring form pan with this recipe as seen in one of my pictures.
- 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.
- I do hope that you,your family and friends enjoy this recipe and it becomes a family tradition as it is in our family.
