Caramel Apple Cheesecake

By Sweet_D

Ingredients

• Topping:
• Crust: 4 cups graham cracker crumbs
• 12 TBS. margarine, melted
• Combine graham cracker crumbs and margarine. Press onto bottom and sides of a buttered 10 1/4 in springform pan.
• Filling: 21 oz. caramels (approx 72 carmels)
• 3/4 cup sugar
• 7 oz. evaporated milk
• 3 8oz pkgs. cream cheese, softened
• 3 eggs
• 2 1/4 cups chopped apples
• 1 1/2 TBS flour
• 3/4 tsp. cinnamon
• 3/4 cup chopped pecans
• 24 caramels
• 2 TBS evaporated milk
• 1/2 cup chopped pecans

Preparation

Step 1

Unwrap caramels and place in a heavy saucepan or microwave-safe bowl. Add evaporated milk. Melt caramels over low heat, stirring until smooth. (In microwave, stir every 1 1/2 minutes, until melted.)

Reserve 3/4 cup melted caramel mixture. Pour remaining caramel mixture over crust, then sprinkle 1/3 cup chopped pecans over caramel mixture.

Beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. In another bowl, toss together 1 1/2 cups chopped apples, flour, and cinnamon. Fold apple mixture into cream cheese mixture. Spoon cream cheese mixture over caramel crust. Bake at 350 degrees for 1 hour. Combine reserved caramel mixture and remaining 3/4 cup chopped apple. Spread over cheescake. Sprinkle with remaining pecans. Continue baking 15 minutes. Cool cheesecake and refrigerate overnight before serving.

Topping:

Melt caramels and evaporated milk over low heat, stirring until smooth. Add pecans. Spread over top of cooled cheesecake. Garnish with whipped cream, if desired.
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