This caramel apple cheesecake will bring back nostalgic memories of your childhood visits to the fair. This version is all grown up, with a rich cheesecake filling and its garnish of pecans.
Instructions
1
Prepare the springform
2
Grease a 9 inch springform pan generously. Center it on a double thickness of heavy-duty aluminum foil, roughly 18 inches square. Raise the foil and wrap it around the pan, pressing it firmly to the sides to create a waterproof barrier.
3
Parbake the crust
4
Combine the cracker crumbs, melted butter and 1/4 cup of the sugar in a small bowl and mix them well. Press the crumb mixture evenly onto the bottom of the springform pan and about 1 inch up the sides. Place the filled pan on a baking sheet and bake it at 350°F for 10 minutes or until lightly browned. Set it aside to cool on a wire rack while you prepare the filling.
5
Make the caramel sauce
6
In a heavy saucepan, cook the caramels and evaporated milk over medium-low heat, stirring constantly until the caramels are completely melted and the mixture is smooth. Pour a cup of the melted caramel over the prepared crust and sprinkle it with 1/4 cup of the pecans. Reserve the remaining caramel mixture.
7
Mix the cheesecake filling
8
In a large mixing bowl, beat the cream cheese, 1 tablespoon of the flour and the remaining sugar until the mixture is smooth. Add the eggs, and beat on a low speed until they’re incorporated. Toss the apples with the cinnamon and a second tablespoon of flour and fold them into the cream cheese mixture. Pour the filling into the crust.
9
Bake the cheesecake
10
Place the filled springform in a large baking pan or roaster and add 1 inch of hot water. Bake the cheesecake for 40 minutes. Slide the pan to the front of the oven rack and spoon the remaining caramel sauce over the top of the cheesecake (you’ll need to reheat it slightly). Sprinkle the remaining pecans evenly over the top, then return the cheesecake to the oven. Bake the cheesecake for another 10 to 15 minutes until the center is just on the verge of setting (it should still be slightly jiggly). Remove the pan from its water bath and transfer it to a wire rack to cool for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake from the springform’s sides, then leave it to cool for another hour. Refrigerate the cheesecake overnight, then remove the sides of the pan before serving.
