Caramel Apple Cheesecake from the Farmhouse

Traditional cheesecake loaded with fresh apple pieces, sandwiched between rich layers of caramelly goodness---oh yum! From Taste of Home's "Holiday" magazine for November (2009), another hit on the Thanksgiving menu.

• Ready In: 1 hr 30 mins
• Serves: 12-16
• Yields: 1 springform pan

Ingredients

• Crust

• 1 1⁄2 cups cinnamon graham cracker crumbs (8 crackers)
• 1⁄4 cup sugar
• 1⁄4 cup butter, melted

• Cheesecake Filling

• 2 (8 ounce) packages cream cheese, softened
• 1  tablespoon flour
• 1⁄2 cup sugar
• 2  eggs, lightly beaten

• Apples

• 1 1⁄2 cups  chopped apples (peeled & cored, too, please)
• 1⁄2 teaspoon cinnamon
• 1  tablespoon flour

• Caramel Drizzle

• 1 (14 ounce) package  caramels, unwrapped
• 2⁄3 cup evaporated milk
• 1⁄4 cup  chopped pecans

• Topping

• 1⁄4 cup  chopped pecans

Directions

1. Preheat oven to 350; wrap bottom of 9-inch springform pan with two layers of foil (shiny side out); set aside.
2. In a small bowl, combine crust ingredients; press into pan and 1-inch up the sides (save the bowl for a little later). Place pan on cookie sheet and bake for 10 minutes; cool.
3. While that's baking and cooling, prepare Cheesecake Filling: In a large bowl, beat cream cheese, flour and sugar until smooth. Add eggs, beat until combined; set aside.
4. Use small bowl to mix apples, cinnamon and flour; then fold this into the Cheesecake Filling. SET ASIDE and prepare Caramel Drizzle.
5. In a heavy saucepan over med-low heat, cook and stir caramels and milk until melted and smooth (You can do this in the microwave too -- at your own risk!). :-) Pour ONE CUP of this over the crust (set the rest aside for later); sprinkle caramel in pie pan with pecans.
6. Pour all of the Apple-Cheesecake Filling over the caramel in the pie pan.
7. Place springform pan in a large casserole/cake pan; add 1-inch of HOT water to larger pan. Bake for 40 minutes.
8. Reheat reserved caramel; gently spoon over cake, sprinkle with remaining pecans; return pan to oven, bake for 10-15 minutes longer (center is set).
9. Remove from water bath; cool for 10 minutes on rack; run knife around edge to loosen; cool ONE HOUR or longer; chill overnight.