Caramel Apple Cheesecake

Allow about 3 hours of hands-on prep and cooking time to make this cheesecake, but it is worth it! Enjoy a graham cracker crust, two layers of sweet caramel, and a lightly spiced and not-too-dense cream cheese center filled with fresh apples.

Ingredients:

- 1 1/2 cups graham cracker crumbs (about 10-12 whole crackers) -- either cinnamon or honey
- 1/4 cup sugar
- 1/4 cup butter, melted

- 1 package (14 oz) caramels
- 2/3 cup evaporated milk (5 oz can)

- 1/4 cup chopped pecans

- 2 packages (8 oz each) cream cheese, softened
- 1 tablespoon flour
- 1/2 cup sugar

- 2 eggs, lightly beaten

- 1 1/2 cups chopped peeled apples (about 1/2" pieces)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon flour

- 1/4 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease a 9-inch springform pan. Place the pan on a double-thickness of heavy-duty aluminum foil. Securely wrap foil around pan.

In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Cool on a wire rack.

Meanwhile, in a heavy saucepan over medium-low heat, stir the caramels and evaporated milk until melted and smooth. Pour 1 cup of melted caramel over the cooled crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.

In a large bowl, beat the cream cheese, 1 tablespoon flour, and 1/2 cup sugar until smooth. Add eggs; beat on low speed just until combined.

Combine the chopped apples, cinnamon, and 1 tablespoon flour. Fold into the cream cheese mixture. Pour mixture into crust.

Place a large baking pan in the preheated oven (we used a large round pizza pan). Place the springform pan inside the baking pan, then add 1 inch of hot water to the baking pan. Bake for 40 minutes.

Reheat reserved caramel mixture if necessary; gentle spoon over cheesecake. Sprinkle with remaining 1/4 cup pecans.

Bake 10-15 minutes longer, or until center is just set. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan; cool at room temperature for 1 hour longer then refrigerate overnight.