Ingredients:
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 divided2 (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
Directions:
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.
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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