Caramel Apple Cheesecake

Directions

Preheat oven to 350℉ (180℃).

Combine graham cracker crumbs, ¼ 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 ½ 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 ½ 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 ½ 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!!!