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Preheat oven to 350 degrees F.Place a greased 9 inch springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.
Cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.
Use a food processor and grind up the graham crackers, or put them in a double zip lock bag and crush them up.
In a small bowl combine the graham cracker crumbs, 1/4 cup of sugar and melted butter. Stir until it's well combined and the crumbs are sticking together. If the mixture seems too dry, add another tablespoon of melted butter.
Pour the mixture into the bottom of your greased pan and firmly press down. Then put the pan into the oven and bake at 350 degrees F for 10 minutes. After baking, remove from oven and set aside.
In a saucepan over medium heat cook caramels and evaporated milk until the caramel is fully melted. Be sure to stir frequently so the caramel does not stick to the pan and burn.
Pour 1 cup of the caramel sauce over the graham cracker crust and then sprinkle with 1/4 cup of chopped pecans. Set remaining caramel sauce aside.
Peel the apples and chop them very small. I like to use my Vidalia Chopper because it is quick and chops the apples into the perfect size.
Add the apples to a bowl with one tablespoon of sugar and flour and one teaspoon of cinnamon, stir, and set aside.
In a large bowl, beat cream cheese, sour cream, corn starch, and sugar. Mix until completely smooth. Then add in eggs and slightly mix, don't overmix.
Add apple mixture into cream cheese mixture and gently stir together.Then pour mixture onto graham cracker crust.
Prepare your water bath by filling a large baking dish with 2 cups of boiling water.Then set your springform pan wrapped in foil in the water. The water should be about 1 inch up the side of the pan.
Place the water bath with cheesecake in your preheated oven and bake for 45 minutes.
After baking, reheat the remaining caramel mixture and gently spoon over the top of the cheesecake to create a caramel topping. Then sprinkle with the leftover chopped pecans.
Put it back into the oven and bake for an additional 10-15 minutes.
Remove from oven and let cool for at least 1 hour, then carefully run a knife around the edge of the pan to loosen the sides before removing the springform pan.
The cheesecake is ready to serve after about 6 hours of being chilled, although I prefer to keep it in the fridge up to 24 hours before serving so it is perfectly chilled all the way through.