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Cooked by: Chef / Last Modified: 8/5/2008 / Number of Servings: 12 |
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Directions: Preheat oven of 350 F. Combine graham cracker crumgs. 1/4 cup sugar and
butter, press onto sides and bottom of a 9" springform pan. Unwrap
caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt
caramels over low heat, stirring until smooth. reserve 1/2 cup melted
caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle
half of the chopped pecans over caramel in crust. Beat cream cheee and 1/2
cup sugar until smooth. Add eggs, one at a time, beating until smooth after
each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold
into cream cheese mixutre. Spoon cream cheese mixture over caramel crust.
Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup chopped
apples. Spread over cheesecake, sprinkle with remaining pecans. Continue
baking 15 minutes. Loosen cake from rim of pan. Chill before serving.
Refrigerate unused portion.
Makes 12 servings
Ingredients:
1 1/2 Cup(s) Graham cracker crumbs
1/4 Cup(s) Sugar
1/4 Cup(s) Butter or margarine; melted
1 Pound(s) Caramels
1 Can(s) Evaporated milk
1 Cup(s) Pecans
16 Ounce(s) Cream cheese;softened
2 Eggs
1 1/2 Cup(s) Golden Delicious apples
1 Tablespoon(s) Flour
1/2 Teaspoon(s) Cinnamon |
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