Apple Caramel Cheesecake

September 12, 2012 § Leave a comment


1 ½ cups cinnamon graham cracker crumbs (about 8 whole crackers)
¾ cup sugar, divided
¼ cup butter, melted
1 (14-ounce) package caramels
2/3 cup evaporated milk
½ cup chopped pecans, divided
2 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1 ½ cups peeled and chopped apples
½ teaspoon ground cinnamon

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. 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 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.

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.

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 40 minutes.

Reheat reserved caramel mixture if necessary; gently spoon over cheese cake. Sprinkle 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 and enjoy!

By: Joe Shultz
Mr. Shultz’ recipe won the 2011 Unicoi County Tennessee Apple Festival
Tennessee Home and Farm Magazine; Fall 2012;


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