I made this cheesecake for Thanksgiving dinner this year, along with the traditional pumpkin pie. I like to serve one traditional dessert, and one new dessert – and I think this will become a new tradition for our family as everyone loved it. I really enjoyed it with a cup of tea after all the turkey!
For the cheesecake:
2 8 oz packages cream cheese softened
1/2 cup sugar
2 large eggs
1 3/4 cups peeled and diced apples (I used red delicious)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup evaporated milk
16 oz caramels
Preheat the oven to 350F. In a small bowl combine all of the crust ingredients. Take a 9″ springform pan and press the graham crumb mixture into the bottom and up about 1″ of the pan. Bake for about 10 minutes, then allow to cool while you prepare the cheesecake filling.
In a small saucepan over low heat, place the caramel candies and evaporated milk. Cook until the caramels are fully melted. Pour half of the mixture on top of the graham crust. Set the rest aside.
Beat the cream cheese, eggs, cinnamon, vanilla and sugar together in a large bowl until smooth. Stir in apples and pour into the springform pan carefully. Place the springform into a large baking pan and add about an inch of warm water to the the large pan. Bake for 45 minutes.
Reheat the caramel mixtures and spoon it overtop the cheesecake, then bake for another 5-10 minutes, until the middle is just set.
Allow to cook on a wire rack for at least an hour, then set in the fridge overnight. It’s well worth the wait!