Caramel-Apple Cheesecake

By LRay

Ingredients

• 2 3/4 pounds large Granny Smith apples (about 6 apples)
• 1 2/3 cups firmly packed light brown sugar, divided
• 1 tablespoon 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 teaspoons vanilla extract
• 3 large eggs
• 1/4 cup apple jelly
• Sweetened whipped cream

Details

Servings 12
Adapted from subscription-assets.southernliving.com

Preparation

Step 1

Peel apples, and cut
into 1/2-inch-thick wedges. Toss together apples and 1/3 cup brown
sugar. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add
apple mixture, and sauté 5 to 6 minutes or until crisp-tender and
golden. Cool completely (about 30 minutes).

Meanwhile, preheat oven to 350º. Stir
together cinnamon graham cracker crumbs and next 2 ingredients in a
medium bowl until well blended. Press mixture on bottom and 1 1/2 inches
up sides of a 9-inch springform pan. Bake 10 to 12 minutes or until
lightly browned. Remove to a wire rack, and cool crust completely before
filling (about 30 minutes).

Beat cream cheese, vanilla, and
remaining 1 1/3 cups brown sugar at medium speed with a heavy-duty
electric 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 apples over cream cheese mixture.

Cook apple jelly and 1 tsp. water in a
small saucepan over medium heat, stirring constantly, 2 to 3 minutes or
until jelly is melted; brush over apples on top of cheesecake. Serve
with whipped cream.