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
- 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
- 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.