Caramel Apple Cheesecake

By debrcovey

Ingredients

• 2 3/4 lb Granny Smith apples (6 apples)
• 1 2/3 cups firmly packed light brown sugar, divided
• 1 TBSP butter
• 2 cups cinnamon graham cracker crumbs (about 15 whole crackers)
• 1/2 cup melted butter
• 1/2 cup finely chopped pecans
• 3 8 oz packages cream cheese softened
• 2 tsp vanilla
• 3 large eggs
• 1/4 cup apple jelly
• sweetened whip cream

Preparation

Step 1

Peel apples, and cut into 1/2 inch wedges. Todd together apples and 1/3 cup brown sugar. Melt 1 TBSP butter in large skillet over medium high heat; add apple mixture, and saute 5 to 6 minutes or until tender crisp and golden. Cool completely
Meanwhile, preheat oven to 350. Stir together cinnamon graham cracker crumbs and next 2 ingredients in medium bowl until well blended. Press mixture on bottom and 1 1/2 inches up side of 9" springform pan. Bake 10-12 minutes or until lightly browned. Remove to wire rack and cool crust completely before filling.
Beat cream cheese, vanilla, and remaining 1 1/3 cup brown sugar at medium speed with a heavy duty stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into prepared crust. Arrange paples over cream cheese mixture.
Bake at 350 for 55 to 65 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheeseckae to loosen from sides of pan. (Do not remove sides of pan) Cool completely on wire rack (about 2 hours). Cover and chill at least 8 hours.
Cook apple jelly and 1 tsp water in a small saucepan over medium heat stirring constantly, 2 to 3 mintues or until jelly is melted; brush over apples on top of cheesecake. Serve with whipped cream.