AUTUMN HARVEST CARAMEL APPLE CHEESECAKE

Autumn Harvest Caramel Apple Cheesecake image

One Thanksgiving more than fifteen years ago I was asked to bring dessert. There were requests for the usual but I wanted to make something different so I came up with this recipe. Now every year this dessert is a tradition in our home. I have been asked several times for this recipe but have never given it out, not even to my...

Provided by Dee *

Categories Cakes

Time 1h30m

Number Of Ingredients 17

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Ingredients

1 1/2 pkg graham crackers, from box
1/3 c finely chopped nuts-walnut or pecan
1/4 c brown sugar, firmly packed
1/4 c butter, melted-may add more if graham cracker mixture is too dry
FILLING
2 large granny smith apples-peeled,cored,diced
3 Tbsp butter, melted
2 tsp cinnamon, ground
2 tsp nutmeg
4 pkg 8oz cream cheese room temp
1 c white sugar
5 large eggs-room temp
1 c sour cream
CARAMEL TOPPING
1 12 oz package good caramels
1/2 c evaperated milk
3/4 c butter

Steps:

1. CRUST-crush graham crackers in food processor-remove, finely chop nuts in food processor-remove. Put crackers, nuts, brown sugar in bowl and add melted butter, mix together, poor in 9 inch spring form pan, spread mixture evenly on bottom of pan,bring some of the crackers up the side of the pan evenly (as seen in my photo)Bake@350 for 5 minutes-do not over bake.
2. APPLES-peel,core and dice apples then put in frying pan with melted butter, after 3 minutes sprinkle with one teaspoon of cinnamon and stir, about 2 min more they should be soft and brown-remove and let cool.
3. FILLING-beat cream cheese,sugar,eggs,sour cream,add 2t of cinnamon and 2t nutmeg,add cooled apples and stir. Pour into spring form pan and bake at 350 for about 1 hour.
4. CARAMEL SAUCE-in a good sauce pan put in caramels, butter and milk, stir until melted. Take off burner and let cool.
5. TAKE OUT- cheesecake from oven and allow to cool, pour cool caramel sauce over cake and put in refrigerator. Let stand for a few hours or overnight.
6. SERVING-take out of refrigerator and let stand about 30 minutes. Spring open pan SLOWLY to, remove side of pan,it is a good idea to have a small container of warm water to clean knife off after cutting then dry with towel and cut again-the topping can get gooey.
7. MUST HAVES-you will need a 9 inch spring form pan with this recipe as seen in one of my pictures.
8. FRESH-I always make sure I have the freshest eggs, cream cheese, and sour cream when I make this. As in any recipe I do think it makes a big difference.
9. I do hope that you,your family and friends enjoy this recipe and it becomes a family tradition as it is in our family.