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Caramel Apple Cheesecake

This recipe won the Grand Prize in an apple recipe contest. With caramel both on the bottom and over the top, this cheesecake is ooey-gooey good.—Lisa Morman, Minot, North Dakota

12 ServingsPrep: 45 min. Bake: 50 min. + chilling

Ingredients

1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 ounces) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour, divided
2 eggs, lightly beaten
1-1/2 cups chopped peeled apples
1/2 teaspoon ground cinnamon

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a small bowl, combine the cracker crumbs, 1/4 cup sugar and
butter. Press onto the bottom and 1 in. up the sides of prepared
pan. Place on a baking sheet. Bake at 350° for 10 minutes or
until lightly browned. Cool on a wire rack.
In a heavy saucepan over medium-low heat, cook and stir caramels and
milk until melted and smooth. Pour 1 cup over crust; sprinkle with
1/4 cup pecans. Set remaining caramel mixture aside.

2 of 2

Caramel Apple Cheesecake (continued)

Directions (continued)

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; fold
into cream cheese mixture. Pour into crust.
Place springform pan in a large baking pan; add 1 in. of hot water to
larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if
necessary; gently spoon over cheesecake. Sprinkle with 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. Remove sides of pan.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 446 calories, 26 g fat (13 g saturated fat), 93 mg cholesterol, 313 mg sodium, 55 g carbohydrate, 1 g fiber, 8 g protein.