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Sunday, November 4, 2012

Sinful Apple Cheesecake

Another yummy and different dessert!  This would be great with Thanksgiving dinner!!  Enjoy!!
Apple Crisp Cheesecake
1-1/2 cups cinnamon graham cracker crumbs

3/4 cup sugar, divided
1/3 cup butter, melted
1 (14-ounce) chewy caramels
2/3 cup evaporated milk
1/2 cup pecans, toasted, chopped, and divided
2 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups chopped peeled apples (your choice)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt
Place a greased 9-in. spring-form pan on a double thickness of heavy-duty foil and 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 in 350 oven 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 gently just until combined. Combine the apples, spices, salt and remaining flour; fold into cream cheese mixture. Pour into crust. 
Place spring-form pan in a large baking pan; add 1 inch 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.

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