Caramel Apple Cheesecake II
CATEGORIES
INGREDIENTS
  • Servings: 12
  • Crust:
  • 1-1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • Filling:
  • 1 pound caramels
  • 1 can evaporated milk
  • 1 cup pecans
  • 2 pkgs. (8 oz. ea.) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1-1/2 cup golden delicious apples, chopped
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
DIRECTIONS
  1. Preheat oven of 350ºF. Combine graham cracker crumbs. 1/4 cup sugar and butter, press onto sides and bottom of a 9-in. springform pan. Unwrap caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. reserve 1/2 cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, 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
  2. chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion.