Caramel Apple Cheesecake with Toasted Pecans

Pumpkin Art at the University of Tennessee West TN Research Center where over 90 varieties of pumpkins, gourds, and winter squash are grown for study and research. The result is this annual nationally recognized display.

Caramel Apple Cheesecake with Toasted Pecans

Today my mother's card club meets and they always enjoy lunch before playing away the afternoon. They enjoyed a Halloween theme and invited me to join them for lunch. The mat at front door giggled and creeked as everyone entered. It was fun and their party favors were little cauldrons of minature Hershey bars. Needless to say they had a blast and it was a trick or treat day that evoked memories of Halloweens past when they grew up and as their children enjoyed Jack-O-Laterns and such.

1-1/2 cups cinnamon graham cracker crumbs

3/4 cup sugar, divided

1/3 cup butter, melted

1 (14-ounce) chewy caramels

2/3 cup evaporated milk

1/2 cup pecans, toasted, chopped, and divided
2 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups chopped peeled apples (your choice)
1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon salt

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake in 350 oven for 10 minutes or until lightly browned. Cool on a wire rack.

In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.

In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat gently just until combined. Combine the apples, spices, salt and remaining flour; fold into cream cheese mixture. Pour into crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.

Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.