Caramel Apple Cheesecake

Name: Caramel Apple Cheesecake
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 c cinnamon graham crackers crumbs (about 8 whole crackers); 3/4 c sugar, divided; 1/4 c butter, melted; 1 pkg (14 ounces) caramels; 2/3 c evaporated milk; 1/2 c chopped pecans, divided; FILLING; 2 pkg (8 ounces each) cream cheese, softened; 2 Tbsp flour, divided; 2 eggs, lightly beaten; 1 1/2 c chopped peeled apples; 1/2 tsp ground cinnamon

By Anita Hoffman
@scent4U

With caramel and apples, this cheesecake is ooey-gooey good.
This recipe and photo are adapted from Taste of Home.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

45 Min

Cook:

50 Min

Method:

Bake

Ingredients

Add to Grocery List

1 1/2 c

cinnamon graham crackers crumbs (about 8 whole crackers)
3/4 c

sugar, divided
1/4 c

butter, melted
1 pkg

(14 ounces) caramels
2/3 c

evaporated milk
1/2 c

chopped pecans, divided
FILLING
2 pkg

(8 ounces each) cream cheese, softened
2 Tbsp

flour, divided
2

eggs, lightly beaten
1 1/2 c

chopped peeled apples
1/2 tsp

ground cinnamon

How to Make Caramel Apple Cheesecake

Step-by-Step

In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter.
Press onto the bottom and 1 inch up the sides of greased 9 inch spring form pan.
Place on baking sheet.
Bake at 350 degrees for 10 minutes or until lightly browned.
Cool on 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 the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
Place spring form pan in a large baking pan; add 1 inch 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 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.