Caramel Apple Cheesecake from the Farmhouse
- 1 12 cups cinnamon graham cracker crumbs (8 crackers)
- 14 cup sugar
- 14 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 tablespoon flour
- 12 cup sugar
- 2 eggs, lightly beaten
- 1 12 cups chopped apples (peeled & cored, too, please)
- 12 teaspoon cinnamon
- 1 tablespoon flour
- 1 (14 ounce) package caramels, unwrapped
- 23 cup evaporated milk
- 14 cup chopped pecans
- 14 cup chopped pecans
- Preheat oven to 350; wrap bottom of 9-inch springform pan with two layers of foil (shiny side out); set aside.
- 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.
- 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.
- Use small bowl to mix apples, cinnamon and flour; then fold this into the Cheesecake Filling.
- SET ASIDE and prepare Caramel Drizzle.
- 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.
- Pour all of the Apple-Cheesecake Filling over the caramel in the pie pan.
- Place springform pan in a large casserole/cake pan; add 1-inch of HOT water to larger pan.
- Bake for 40 minutes.
- Reheat reserved caramel; gently spoon over cake, sprinkle with remaining pecans; return pan to oven, bake for 10-15 minutes longer (center is set).
- Remove from water bath; cool for 10 minutes on rack; run knife around edge to loosen; cool ONE HOUR or longer; chill overnight.
graham cracker crumbs, sugar, butter, cream cheese, flour, sugar, eggs, apples, cinnamon, flour, caramels, milk, pecans, pecans
Taken from www.food.com/recipe/caramel-apple-cheesecake-from-the-farmhouse-400674 (may not work)