1
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Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan.
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2
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In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1" up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
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3
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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.
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4
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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 apples, cinnamon and remaining flour. Fold into cream cheese mixture. Pour into crust.
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5
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Place springform pan in a large baking pan. Add 1" of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary. Gently spoon over cheesecake. Sprinkle with remaining pecans.
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6
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Bake 10-15 minutes longer or until center is just set. REmove pan from the 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.
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