Caramel Apple Pecan Cheesecake

Caramel Apple Pecan Cheesecake

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup caramel sauce 
• 1 large apple, peeled, cored, and sliced 1/8-inch thick
• 1 tablespoon unsalted butter, softened
• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 350F. Have an 8 1/2-inch or 9-inch springform pan ready.
2. In a medium bowl, mix together the graham cracker crumbs and 1/3 cup melted butter. Press into the bottom and up the side of the pan. Place on a cookie sheet and set aside.
3. In a large bowl, beat together the cream cheese and sugar until smooth. Add the eggs one at a time, beating after each addition. Beat in vanilla and 1/2 cup caramel sauce. Make sure there are no lumps because they will remain after baking.
4. Pour the batter into the pan. Bake for 35-40 minutes or until the center is almost set (it will still jiggle but the top should be solid when you touch it. If your oven is older, you may need to bake another 5 minutes; however, don't bake it too long or it'll crack on top). Cool for 10 minutes on a wire rack. Take a knife and run it around the edge of the pan to loosen it. Let cool on wire rack for an hour then refrigerate at least 4 hours or overnight.
5. Right before serving, make the caramel apple topping: In a large skillet, melt the 1 tablespoon butter. Add the apples and pecans. Cook for 5 minutes or until the apples start to soften. Add the remaining 1/4 cup caramel sauce and stir. Remove from the heat and cool 15 minutes. Remove the top part of the springform pan and spoon the apples on top of the cheesecake. Serve immediately. Store in the refrigerator in an airtight container for up to 1 week.