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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 12 |
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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 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 king arthur unbleached all-purpose flour, divided |
2 eggs, lightly beaten |
1-1/2 cups chopped peeled apples |
1/2 teaspoon ground cinnamon |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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