Combine delicious apple and caramel flavors for a seasonal twist on creamy cheesecake with this contest-winning recipe.
- 1 ½ cups cinnamon graham cracker crumbs
- ¾ cup sugar, divided
- ¼ cup butter, melted
- Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
- 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; do not turn off oven.
- In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup over crust (making sure it doesn’t go all the way to the edges to avoid sticking), and sprinkle with ¼ 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, and fold into cream cheese mixture. Pour into crust.
- Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-55 minutes at 350 degrees, 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.
- Reheat reserved caramel mixture; gently spoon over cheesecake. Sprinkle with remaining pecans. Refrigerate overnight.
Tips & Notes
Choose firm, shiny and smooth-skinned apples with intact stems and fresh smell, not musty.