Caramel Apple Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ cups cinnamon graham cracker crumbs (8 whole crackers)
¾ cup sugar, divided
¼ cup butter, melted
1 pkg (14oz) caramels
⅔ cup evaporated milk
½ cup chopped pecans, divided
2 packages (8 oz each) cream cheese, softened
2 Tbs all-purpose flour, divided
2 eggs, lightly beaten
1½ cups chopped peeled apples
½ tsp ground cinnamon
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Directions: |
Directions:Place a greased 9-inch 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 bottom and 1 inch 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 mixture aside.
In a large bowl, beat the cream cheese, 1 Tbs 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 mixture into crust.
Place springform pan in 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 cheesecake. Sprinkle with remaining pecans.
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. Refrigerate overnight. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 minutes |
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