Caramel Apple Cheesecake From The Farmhouse

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups cinnamon graham cracker crumbs (8 crackers)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 tablespoon flour
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 1 1/2 cups chopped apples (peeled & cored, too, please)
• 1/2 teaspoon cinnamon
• 1 tablespoon flour
• 1 (14 ounce) package caramels, unwrapped
• 2/3 cup evaporated milk
• 1/4 cup chopped pecans
• 1/4 cup chopped pecans

Recipe

• 1 preheat oven to 350; wrap bottom of 9-inch springform pan with two layers of foil (shiny side out); set aside.
• 2 in a small bowl, combine crust ingredients; press into pan and 1-inch up the sides (save the bowl for a little later). place pan on cookie sheet and bake for 10 minutes; cool.
• 3 while that's baking and cooling, prepare cheesecake filling: in a large bowl, beat cream cheese, flour and sugar until smooth. add eggs, beat until combined; set aside.
• 4 use small bowl to mix apples, cinnamon and flour; then fold this into the cheesecake filling. set aside and prepare caramel drizzle.
• 5 in a heavy saucepan over med-low heat, cook and stir caramels and milk until melted and smooth (you can do this in the microwave too -- at your own risk!). :-) pour one cup of this over the crust (set the rest aside for later); sprinkle caramel in pie pan with pecans.
• 6 pour all of the apple-cheesecake filling over the caramel in the pie pan.
• 7 place springform pan in a large casserole/cake pan; add 1-inch of hot water to larger pan. bake for 40 minutes.
• 8 reheat reserved caramel; gently spoon over cake, sprinkle with remaining pecans; return pan to oven, bake for 10-15 minutes longer (center is set).
• 9 remove from water bath; cool for 10 minutes on rack; run knife around edge to loosen; cool one hour or longer; chill overnight.