Print Options

Back to Caramel Apple Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

Caramel Apple Cheesecake

 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


  • 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


  • 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.
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.