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I love making apple pie and cheesecakes so I combined the two and came up with this yummy recipe. I hope you enjoy it, too!!

Caramel Apple-Candied Pecan Cheesecake

Ingredients

  • Candied Pecans:
    2 Tbsp butter
    3/4 C brown sugar
    2 Tbsp water
    Pinch of Cayenne Pepper
    2 C pecan halves

    Crust:
    1 3/4 C graham cracker crumbs
    1/4 C sugar
    5 Tbsp butter, melted

    Cheesecake:
    4-8oz pks of Philly Cream Cheese
    1 C sugar
    4 lg eggs
    1/2 C sour cream
    1 tsp cinnamon
    3/4 tsp nutmeg
    1 Tbsp vanilla
    2 Lg Granny Smith Apples, peeled and cubed
    Canramel Ice-Cream Topping (I use William-Sonoma’s)

Instructions

    Preheat oven to 350 degrees F. Melt butter in saucepan. Stir in everything, except the pecans, until blended. Add nuts and toss to coat. Bake in a single layer on a baking sheet for 8 min, toss to coat and bake another 5 min. After nuts are cool, COARSELY chop them. Set aside.

  2. In a separate bowl, combine graham cracker crumbs and 1/4 C sugar, Pour over melted butter and stir to oombine. Press mixture into the bottom of an 9 or 10″ springform pan. Set aside.
  4. Cream cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, beating after each addition. Add sour cream and beat well. Add vanilla, cinnamon, and nutmeg; mix well. Fold in apples. Pour mixture into prepared springform pan. Top with candied pecans. Bake at 350 degrees for an hour (I tend to like my cheesecakes a little brown). When completely cool, drizzle the top with Caramel Sauce.

    I don’t have a clue…I’m guessing a heart attack on a plate.