Caramel Apple Cheesecake

• 1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
• 3/4 cup sugar, divided
• 1/4 cup butter, melted
• 1 package (14 ounces) caramels
• 2/3 cup evaporated milk
• 1/2 cup chopped pecans, divided
• 2 packages (8 ounces each) cream cheese, softened
• 2 tablespoons all-purpose flour, divided
• 2 large eggs, lightly beaten
• 1-1/2 cups chopped peeled apples
• 1/2 teaspoon ground cinnamon

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. 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
3. . Bake at 350u0b0 for 10 minutes or until lightly browned. Cool on a wire rack.
4. 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.
5. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
6. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.
7. 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.

graham cracker crumbs, sugar, butter, caramels, milk, pecans, cream cheese, flour, eggs, peeled apples, ground cinnamon

Taken from www.tasteofhome.com/recipes/caramel-apple-cheesecake/ (may not work)