Cheesecakes by nature or ingredients are one of the truly decadent desserts and this Caramel Apple Cheesecake is no exception. The rich cream cheese, resting on a graham crust, is covered in caramel and topped with chopped apples and pecans. It's very moist and perfect for an amazing fall dessert.
Caramel Apple Cheesecake
Nora Miller - Patoka
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1 lb. caramels
1 can evaporated milk
1 cup pecans - chopped
16 oz. cream cheese, softened
1/2 cup sugar
2 cup golden delicious apples, chopped
1 T. flour
1/2 tsp. cinnamon
Preheat oven to 350 degrees. Combine graham cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter, mix together and press onto sides and bottom of a 9” springform pan.
Unwrap caramels place in a 2 quart heavy saucepan, add evaporated milk, melt caramels over low heat, stirring until smooth. Reserve half cup melted caramels mixture.
Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramels in crust.
Beat cream cheese and half cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition.
Toss together 1 cup chopped apples, flour and cinnamon, fold into cream cheese mixture. Spoon cream cheese mixture over caramel crust.
Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup apples, 1/2 cup pecans. Spread over cheesecake, bake 15 minutes. Loosen cake from rim of pan. Chill before serving.