Caramel Apple Cheesecake by domesticdiva

By DOMESTICDIVA

With caramel on the top and bottom of this cheesecake, you could definetly define this as over the top with flavor.

Ingredients

• 1-1/2 cups cinnamaon graham cracker crumbs
• 3/4 cups sugar, divided
• 1/4 cup butter, melted
• 1 pkg (14oz.) caramels
• 2/3 cup evaporated milk
• 1/2 cup chopped pecans, divided
• 2 pkgs (8oz. ea) cream cheese, softened
• 2 tbsp. all-purpose flour, divided
• 2 eggs, lightly beaten
• 1-1/2 cups chopped peeled apples
• 1/2 tsp ground cinnamon

Details

Servings 12

Preparation

Step 1

Place greased 9-in. springform pan on
a double thickness of heavy duty foil.
wrap pan securely with foil.

In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto bottom and 1 inch up the sides of of prepared pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.
cool on wire rack.

In a heavt 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 apples, cinnamon and remaining flour; fold into cream cheese mixture.
Pour into crust.

Place springform pan in large baking pan; add 1 inch 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 longer or until center is just set.
remove pan from water bath. cool on wire rack for 10 minutes. carefully run knife around the edge of pan to loosed; cool 1 hour longer. refrigerate overnight.