Print Recipe
5 from 1 vote

Caramel Apple Cheesecake

inspired by Taste of Home
Course: Dessert
Cuisine: Autumn
Author: Dan from Platter Talk

Ingredients

  • 1-1/2 cups cinnamon graham cracker crumbs about 8 whole crackers
  • 3/4 cup sugar divided
  • 1/4 cup butter melted
  • 1 package 14 ounces caramels
  • 2/3 cup evaporated milk
  • 1/2 cup chopped pecans divided
  • 2 packages 8 ounces each cream cheese, softened
  • 2 tablespoons all-purpose flour divided
  • 2 eggs lightly beaten
  • 1-1/2 cups chopped peeled apples
  • 1/2 teaspoon ground Cinnamon

Instructions

  • Place a greased 9-in. 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 the bottom and 1 in. 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 caramel mixture aside.
  • 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; fold into cream cheese mixture. Pour into crust.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with a few thin slices of apple.
  • 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. Remove sides of pan.Yield: 12 servings.