Caramel Apple Cheesecake

95 minutes Prep: 40 minutes Cook: 55 minutes

494 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients


Crust
1 1/2	cups	graham cracker crumbs
1/4	cup	sugar
1/4	cup	butter	or margarine,

Filling
1	pound	caramels
1	can	evaporated milk
1	cup	pecans
16	ounces	cream cheese	softened
1/2	cup	sugar
2	large	eggs
1 1/2	cups	apples	chopped, golden delicious
1	tablespoon	flour, all-purpose
1/2	teaspoon	cinnamon

Directions

Preheat oven to 350 F.

Combine graham cracker crumbs, 1/4 cup sugar and butter, press onto sides and bottom of a 9 inch springform pan.

Unwrap caramels and place in a 2-qt heavy saucepan.

Add evaporated milk. Melt caramels over low heat, stirring until smooth.

Reserve 1/2 cup melted caramel mixture and pour remaining caramel mixture over crust in pan.

Sprinkle half of the chopped pecans over caramel in crust.

Beat cream cheee and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition.

Toss together 1 cup of chopped apples, flour and cinnamon, and fold into cream cheese mixutre.

Spoon cream cheese mixture over caramel crust.

Bake 40 minutes.

Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake and sprinkle with remaining pecans.

Continue baking 15 minutes.

Loosen cake from rim of pan.

Chill before serving. Refrigerate unused portion.

Makes 12 servings!!!

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Nutrition Facts

Serving Size 143g

Amount per Serving

Calories 494 55% of calories from fat

	% Daily Value*
Total Fat 30.0g	47%
Saturated Fat 14.0g	71%
Trans Fat 0.0g
Cholesterol 100mg	33%
Sodium 302mg	13%
Total Carbohydrate 50.0g	17%
Dietary Fiber 1.0g	4%
Sugars 42.0g
Protein 9.0g	18%

Vitamin A	15%		Vitamin C	1%
Calcium	18%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Yu Sang (Chinese New Year Salad)

Instead of just lemon for salad dressing, this tastes much better in sour plum dressing - dilute about 1/2 C of the bottled sour plum sauce with some sugar syrup, then add 1 T oil.