Caramel Apple Pecan Cheesecake

If you've never made a cheesecake, this is a good starting place. This recipe is much less complicated than other cheesecake recipes I've come across. It has few ingredients and the baking process has been simplified. Other cheesecakes require delicate care in their preparation- to include a bain marie (water bath) and long cooling process in the oven. Those steps are aimed at preventing the top from cracking. Well, good news! This cheesecake can crack away, because you're never going to see it! It's covered in a layer of petite diced apples, drizzled with caramel sauce, and sprinkled with pecans. Sounds amazing, right?! And all those goodies will cover up any imperfections underneath.

Sound too good to be true? I was skeptical. I had read so many horror stories about homemade cheesecakes that I fully did not expect this one to turn out. I imagined all the worst: the center wouldn't set, the apples would turn dry or to mush, the cake would be inedible. But it was perfect. The apples softened under the heat, the center was luxurious and soft, the graham cracker-pecan crust didn't stick to the bottom, and the caramel put it over the top.

Dustin, who is usually not a fan of half of the ingredients involved, ate 1/4 of the cake at once! It was my favorite Halloween treat. Too bad it disappeared so fast. If you're a fan of the towering tall cheesecakes you find at restaurants, you could increase the amount of filling. It's a simple ratio: with every 8 oz. of cream cheese you'll add 1/4 cup sugar, 1 egg, and 1/4 tsp. vanilla. The crust and topping can stay the same, since you are only increasing its height. It will take longer to bake though. I used my homemade recipe for caramel sauce found here.

INGREDIENTS
1 cup graham cracker crumbs (about 16 squares)
3 Tbsp. sugar
2 Tbsp. pecans, finely chopped
1/2 tsp. ground cinnamon
1/4 cup butter, melted

Filling:
3 packages (8 oz. each) cream cheese, room temperature
3/4 cup sugar
3 eggs, lightly beaten
3/4 tsp. pure vanilla extract

Topping:
2 1/2 cups peeled apples, diced (I used a mix of Granny Smith and Honey Crisp-sweet and tart)
1 Tbsp. freshly squeezed lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon

Caramel Sauce
pecans, chopped

DIRECTIONS
1. Preheat oven to 350 F.

2. In a small bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Remove from the oven and place pan on a wire rack (leave oven on).

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Sprinkle with desired amount of pecans. Return pan to baking sheet.

4. Bake in preheated oven at 350 F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 1/4 cup caramel topping. Cool for 1 hour. Cover and place in the refrigerator to chill overnight.

5. Remove sides of pan. Just before serving, drizzle with warmed caramel sauce. Store in refrigerator.

Makes 1 9-inch round cheesecake.

(Adapted from Taste of Home)