The caramel on the top and bottom of this dessert makes it absolutely scrumptious!

Caramel Apple Cheesecake

Ingredients

1-1/2 cups cinnamon graham cracker crumbs (about eight whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 — 14 oz. package caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 — 8 oz. packages cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large Nellie’s Free Range Eggs, lightly beaten
1-1/2 cups chopped peeled apples
1/2 teaspoon ground cinnamon

Directions

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

~In a small bowl, combine the cracker crumbs, 1/4 cup sugar, and butter. Press onto the bottom and one-inch 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.

~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.

~In a large bowl, beat the cream cheese, one tablespoon flour ,and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.

~Place springform pan in a large baking pan; add one-inch of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture (if necessary); gently spoon over cheesecake. Sprinkle with remaining pecans.

~Bake 10 to 15 minutes longer (or until center is just set). Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer.

~Refrigerate overnight. Remove sides of pan.