Caramel Apple Cheesecake

With caramel both on the bottom and over the top, this cheesecake is ooey-gooey good.

Caramel Apple Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    cups cinnamon graham cracker crumbs (about 8 whole crackers)

  • ¾

    cup sugar, divided

  • ¼

    cup butter, melted

  • 1

    package (14 ounces) caramels

  • cup evaporated milk

  • ½

    cup chopped pecans, divided

  • 2

    packages (8 ounces each) cream cheese, softened

  • 2

    tablespoons all-purpose flour, divided

  • 2

    eggs, lightly beaten

  • 1-½

    cups chopped peeled apples

  • ½

    teaspoon ground cinnamon

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a 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 tablespoon 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 springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.


Nutrition

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