Caramel Apple Cheesecake from the Farmhouse Recipe

Ingredients

• 1 1/2 cups cinnamon graham cracker crumbs (8 crackers)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 tablespoon flour
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 1 1/2 cups chopped apples (peeled & cored)
• 1/2 teaspoon cinnamon
• 1 tablespoon flour
• 1 (14 ounce) package caramels, unwrapped
• 2/3 cup evaporated milk
• 1/4 cup chopped pecans

Instructions

1. Preheat the oven to 350 degrees F and wrap the bottom of a 9-inch springform pan with two layers of foil, shiny side facing out; set aside.
2. In a small bowl, combine 1 1/2 cups cinnamon graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, then press the mixture firmly into the bottom and about 1 inch up the sides of the pan (don’t forget to save that bowl for later).
3. Place the pan on a cookie sheet and bake for 10 minutes; once baked, let it cool while you prepare the cheesecake filling.
4. In a large mixing bowl, beat together 2 (8 ounce) packages of softened cream cheese, 1 tablespoon flour, and 1/2 cup sugar until smooth and creamy. Incorporate 2 lightly beaten eggs, mixing until fully combined, and then set the aside.
5. In a separate small bowl, combine 1 1/2 cups chopped apples, 1/2 teaspoon cinnamon, and 1 tablespoon flour, and gently fold the mixture into the cheesecake filling you prepared earlier.
6. Now, let’s make the caramel drizzle: in a heavy saucepan over medium-low heat, cook and stir 1 (14 ounce) package of unwrapped caramels along with 2/3 cup evaporated milk until melted and smooth (you could use the microwave, but it can be a bit risky).
7. Pour one cup of the luscious caramel over the cooled crust, reserving the rest for later, and sprinkle some pecans over the caramel layer.
8. Next, pour all of the apple-cheesecake filling over the caramel layer in the pan.
9. Place the springform pan inside a larger casserole or cake pan and add about 1 inch of hot water to the larger pan. Bake for 40 minutes.
10. Reheat the reserved caramel and carefully spoon it over the top of the cheesecake, then sprinkle with the remaining pecans. Return the pan to the oven and bake for an additional 10 to 15 minutes, until the center is set.
11. Remove from the water bath and let it cool for 10 minutes on a wire rack. Run a knife around the edge to loosen it, then cool for at least an hour longer before chilling in the fridge overnight.