Many years ago (we are talking well over a decade ago), my cousin’s girlfriend (now wife) brought this delicious caramel apple cheesecake to our family Christmas. At the time I thought it was probably the best cheesecake I have ever eaten. Fast forward several years and I was talking to my husband at the dinner table about what dessert I should bring to a family gathering. We had just had one family Thanksgiving and his birthday so we weren’t really in the mood for the traditional desserts and pies we had already been enjoying all week. Then my husband suggested a cheesecake. I was stunned, cheesecake? I didn’t even know he liked cheesecake. (apparently I’m not winning any wife of the year awards over here if I didn’t even know he liked cheesecake)
As I was sitting there thinking about a cheesecake I could bring, I remembered this amazing caramel apple cheesecake recipe! I had strategically hidden it among many other recipes for years, cause lets face it…over a decade ago, I was single and if I were to make a whole cheesecake, that would mean I was going to be eating a whole cheesecake. That would not have been good. Ha!
With some digging I was able to find it. Let me tell you, my memories of this cheesecake were spot on. Absolutely delicious! My husband even concurred that it was probably one of the best cheesecakes he had eaten too. A cinnamon graham cracker crust, creamy cheesecake, baked apples, gooey caramel and chopped pecans all baked together….yum!
This recipe is perfect for any occasions, holidays, anniversaries, dinner parties. You will really impress your guests with it, be sure to give it a try!
- 1½ cups cinnamon graham cracker crumbs (apprx 8 whole crackers)
- ¾ cup sugar, divided
- ¼ cup butter, melted
- 1 (14oz) package caramels
- ⅔ cup evaporated milk
- ½ cup chopped pecans, divided
- 2 (8oz) packages cream cheese, softened
- 2 Tbs all purpose flour, divided
- 2 large eggs, lightly beaten
- 1½ cups peeled chopped apples (I prefer granny smith)
- ½ tsp ground cinnamon
- Place a grease 9" springform pan on a double thickness of foil and securely wrap around pan
- In a small bowl combine the graham cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan.
- Place on a baking sheet and bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.
- In a saucepan over medium low heat cook and stir caramels and evaporated milk until melted and smooth. Pour 1 cup over crust, sprinkle with ¼ cup of pecans. Set remaining caramel mixture aside.
- In a large bowl, beat the cream cheese, 1 Tbs flour and remaining sugar (1/2 cup) until smooth. Add eggs; beat on low speed until just combined.
- Combine apples, cinnamon and remaining 1 Tbs flour; fold into cream cheese mixture. Pour over crust.
- Place springform pan in a large baking pan add 1 inch of hot water to larger pan. Bake for apprx 40 minutes. Reheat reserve caramel mixture if needed and gently spoon over cheesecake. Sprinkle with remaining pecans.
- Bake 10-15 minutes longer or until center is set. Remove pan from water bath and cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- Enjoy!
Other great cheesecake recipes to try:
Cheesecake with Raspberry Sauce
Quick and Easy Mini Cheesecakes
