• 2db86309ec4fbc873c05539c764771ed

Caramel Apple Cheesecake

caramel and apple cheesecake.

Prep
Cook
Serves 12people
Ingredients
Crust
1 1/2
cup cinnamon graham cracker crumbs (about 8 whole crackers
3/4
cup sugar, divided
1/4
cup butter, melted
1
jar caramel ice cream topping
1/2
cup chopped pecans, divided
Cake
2
packages cream cheese, softened
2
tbsp all purpose flour, divided
2
eggs, lightly beaten
1 1/2
cups chopped peeled apples
1/2
tsp ground cinnamon
Directions
1.
Preheat oven to 350.
2.
Line a 9-in. springform pan bottom with parchment and place on a double thickness of heavy-duty foil. Securely wrap foil around pan.
3.
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 for 10 minutes or until lightly browned. Cool on a wire rack.
4.
Pour 1 cup caramel sauce over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
5.
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.
6.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Gently spoon remaining caramel sauce over cheesecake. Sprinkle with remaining pecans.
7.
Bake 10 to 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.
8.
Refrigerate overnight. Remove sides of pan.

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