Apple Caramel Cheesecake- Winning Recipe

Combine delicious fall flavors, apple and caramel, for a seasonal twist on creamy cheesecake with this contest-winning recipe. Prep Time: 1 hour Cook Time: 1 hour, 25 minutes Total Time: 10 hours, 25 minutes (must be refrigerated overnight) Difficulty Rating: Intermediate Recipe Created By: Joe Shultz Recipe From: Tennessee Home and Farm Winning recipe at the Unicoi County Apple Fest in Erwin, TN

Photo by Betty T.
Adapted from http

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PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from http

Ingredients

  • Crust:

  • 1 1/2 cups 1 1/2

    cups cinnamon graham cracker crumbs

  • (about 8 whole crackers)

  • 3/4 cup 3/4

    cup sugar, divided

  • 1/4 cup 1/4

    cup butter, melted

  • Cheesecake:

  • 1 package 1

    package caramels (14 ounce)

  • 2/3 cup 2/3

    cup evaporated milk

  • 1/2 cup 1/2

    cup pecans, chopped and divided

  • 16 ounces 16

    ounces cream cheese, softened

  • 2 tablespoons 2

    tablespoons all-purpose flour, divided

  • 2 large 2

    large eggs, lightly beaten

  • 1 1/2 cups 1 1/2

    cups apples, peeled and chopped (Honeycrisp variety recommended)

  • 1/2 teaspoon 1/2

    teaspoon ground cinnamon

  • Tips & NotesChoose firm, shiny and smooth-skinned apples with intact stems and fresh smell, not musty.

Directions

Instructions 1.Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. 2.In a small bowl, combine cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack. 3.In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup over crust, and sprinkle with ¼ cup pecans. Set remaining caramel mixture aside. 4.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, and fold into cream cheese mixture. Pour into crust. 5.Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes. 6.Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans. 7.Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. 8.Refrigerate overnight. Recipe From: Farm Flavor - www.farmflavor.com http://farmflavor.com/apple-caramel-cheesecake/

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