Lyons Family Cookbook

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

pkg

(14 oz) caramels

2/3

cup

evaporated milk (5 oz can)

1/2

cup

chopped pecans, divided

2

pkgs

(8 oz each) cream cheese, softened

2

Tbsp

all-purpose flour, divided

2

eggs, lightly beaten

1 1/2

cups

chopped peeled apples, Granny Smith

1/2

tsp

ground cinnamon

1

Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan.

2

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.

3

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.

4

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.

5

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.

6

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.

This recipe won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, this cheesecake is ooey-gooey good.