Baked Caramel Apple Cheesecake

Instructions

1. 1

   Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

2. 2

   In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture onto the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Allow to cool on a wire rack.

3. 3

   In a saucepan, melt the caramels with the evaporated milk over medium-low heat, stirring constantly until smooth. Pour 1 cup of the caramel mixture over the crust and sprinkle with 1/4 cup of the pecans. Set aside the remaining caramel mixture.

4. 4

   In a large bowl, beat the cream cheese, 1 tablespoon of flour, and the remaining 1/2 cup sugar until smooth. Add the eggs and beat just until combined. Fold in the chopped apples, cinnamon, and the remaining 1 tablespoon of flour. Pour the mixture into the prepared crust.

5. 5

   Place the springform pan in a large baking pan and add 1 inch of hot water to the larger pan. Bake for 40 minutes. Reheat the reserved caramel mixture if necessary, then gently spoon it over the cheesecake. Sprinkle with the remaining 1/4 cup of pecans.

6. 6

   Bake for an additional 10-15 minutes or until the center is just set. Remove the pan from the water bath and allow to cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then cool for 1 hour longer. Refrigerate the cheesecake overnight before removing the springform pan.