Caramel Apple Cheesecake

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 large eggs, lightly beaten

1-1/2 cups chopped peeled apples

1/2 teaspoon ground cinnamon

Directions

Place a greased 9-in. spring form 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.

ENJOY!