Caramel apple cheesecake

By Cheryl-4

Caramel is both on the bottom and over the top of this delicious cheesecake which makes it ooey gooey good

Ingredients

• One and a half cups of cinnamon graham cracker crumbs about eight whole crackers
• 3/4 cup sugar divided
• 1/4 cup butter melted
• One package 14 ounce caramels
• 2/3 cup evaporated milk
• 1/2 cup chopped pecans divided
• Two packages 8 ounces each cream cheese softened
• 2 tablespoons all-purpose flour divided
• Two eggs slightly beaten
• One and a half cups chopped peeled apples
• Half teaspoon ground cinnamon

Preparation

Step 1

Place a greased 9 inch spring form pan on a double thickness of heavy duty foil about 8 in.² securely wrapped foil around pan
And a small bowl combine cracker crumbs 1/4 cup sugar and butter press into the bottom and 1 inch of the sides of prepared pan place on a baking sheet bake at 350° for 10 minutes or until lightly browned cool on wire Rack
In a heavy saucepan over medium low heat cook and stir caramels And milk until melted and smooth pour 1 cup Overcrest 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 and beat on low speed just until combined combine apples cinnamon and remaining flour fold into cream cheese mixture pour into crust
Place springform pan and a large baking pan add 1 inch of hot water to larger pan bake for 40 minutes reheat reserved Caramel mixture if necessary gently spoon over to cheesecake sprinkle with remaining pecans
Bake 10 to 15 minutes longer or until center is just set remove pan from the water bath cool on a wire rack for 10 minutes carefully run a knife around the edge of pan to loosen cool one hour longer refrigerate overnight