Ingredients
1¾cupsgraham cracker crumbs
1½tbspwhite sugar
¼cupmargarine,melted
2cupscaramels,individually wrapped, unwrapped
½cupheavy whipping cream
14ozcream cheese,softened
½cupwhite sugar
½cupsour cream
1tbspvanilla extract
2eggs
2cupsGranny Smith apples,diced
Preparation
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan.
Combine the graham cracker crumbs and 1½ tablespoons of sugar in a bowl. Add the margarine and mix well.
Spoon the mixture into the prepared pan and press into the bottom, forming a crust.
Bake in the oven until lightly browned for about 10 minutes. Remove pan from oven and reduce the temperature to 325 degrees F.
Melt the caramels and cream together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Remove from heat and cool slightly. Reserve 1 cup of caramel for the cheesecake filling and refrigerate the rest until serving time.
Beat the cream cheese together in a bowl using an electric mixer until smooth. Add ½ cup of white sugar and beat until combined, scraping sides and beaters as needed.
Add the sour cream and vanilla extract and beat until well combined. Add the eggs and beat at low speed just until incorporated.
Fold 1 cup of caramel sauce and apples into cream cheese mixture, then pour the mixture over the crust.
Bake in the oven for 15 minutes. Reduce the oven heat to 275 degrees F and continue baking for 75 to 90 minutes until the center is mostly set.
Cool completely to room temperature. Refrigerate until chilled for at least 1 hour.
Heat reserved caramel sauce and drizzle over cheesecake. Enjoy!
