Prep Time: 1 hour
Cook Time: 1 hour, 25 minutes
Total Time: 10 hours, 25 minutes (must be refrigerated overnight)
Ingredients
Crust:
1 ½ cups cinnamon graham cracker crumbs
¾ cup sugar, divided
¼ cup butter, melted
Cheesecake:
1 package caramels
⅔ cup evaporated milk
½ cup pecans, chopped and divided
16 ounces cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1 ½ cups apples, peeled and chopped (Honeycrisp variety recommended)
½ teaspoon ground cinnamon
Instructions
1.Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.)
2.In a small bowl, combine cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.
3.In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup over crust, and sprinkle with ¼ cup pecans. Set remaining caramel mixture aside.
4.In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour, and fold into cream cheese mixture. Pour into crust.
5.Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes.
6.Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.
7.Bake 10-15 minutes longer 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.
8.Refrigerate overnight.
Recipe From: Tennessee Home and Farm
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