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Caramel Apple Cheesecake Recipe

Caramel Apple Cheesecake Recipe photo by Taste of Home

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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

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Caramel Apple Cheesecake Recipe

Prep: 45 min. Bake: 50 min. + chilling

Yield: 12 Servings

45 50 95

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.
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.

Nutritional 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.

Originally published as Caramel Apple Cheesecake in Country Woman Christmas Annual 2008, p54

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Reviews for Caramel Apple Cheesecake

Caramel Apple Cheesecake

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(11-15) of 15 reviews

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Reviewed on Nov. 17, 2010 by lilchuckbear

This was wonderful - can't wait to make it again this year. YUMMMMMMY

Reviewed on Nov. 13, 2010 by coffee toffee

This is such a delicious cake! We love it and will make it again and again!

Reviewed on Oct. 17, 2010 by ake110

This was beyond delish, it tasted like an expensive, store bought cheesecake.

Reviewed on Oct. 15, 2010 by thebrisketpit

This is nothing but yummy. However, I didnt have large heavy duty foil and didnt really understand when I was making it what it was for, so I just took regular foil, double 2 pieces and set them to make 18in (so there was an overlap in the middle) it wasnt water-proof, so when I removed the foil I realized water had gotten to the crust. It made it soggy on the outside bottom, but was still delicious. I will definately make this again, but I will be sure to have the right size foil. I also followed the recipe times and temp exactly and no trouble with it setting. Oh and I also made about a 1/4c more crust, just because I like alot of crust.

Reviewed on Sep. 19, 2010 by MelissaV81

I am making this recipe now but am confused as to what temperature I'm supposed to bake it at. I know it says 350 in the beginnning for the crust, but is that true for the final baking. I baked it at 350 for the times noted and I still have soup. So I'm guessing the temperature isn't 350. Guess I will have to bump it up to 400 and see what I get.

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