Homemade Caramel Apple Cheesecake 

 Originally Written: November 14, 2009

By  Hanna Trafford

I really don’t know too many people who don’t like cheesecakes! The good old favourites are the ones with cherries, strawberries or other fruits topping them. Personally – I love chocolate cheesecakes – but the one I am sending your way today is quickly becoming a favourite for me! So if you like the taste of apples and caramel – this one’s for you!

Homemade Caramel Apple Cheesecake:


1-1/2 cups of cinnamon graham cracker crumbs

3/4 cups of sugar, divided

1/4 cup of butter, melted

1 package of caramels (14 oz.)

2/3 cups of evaporated milk

1/2 cup of chopped pecans. divided

2 packages (8 oz. each) of cream cheese, softened

2 tablespoons of flour, divided

2 eggs, slightly beaten

1-1/2 cups of chopped, peeled apples

1/2 teaspoon of ground cinnamon

  • Place a 9-inch springform pan on a double thickness of aluminum foil and securely wrap foil around the pan.
  • In a small bowl, combine graham cracker crumbs, 1/4 cup of sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan.
  • Place on a baking sheet and bake at 350F for about 10 minutes or until slightly 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 and sprinkle with 1/4 cup of pecans. Set remaining caramel mixture aside.
  • In a large bowl, beat the cream cheese, 1 tablespoon of flour and remaining sugar until smooth. Add eggs, beat on low speed until just combined.
  • Combine apples, cinnamon and remaining flour , fold into cream cheese mixture and pour into crust.
  • Place springform pan into a larger baking pan, add one inch of hot water to the larger baking pan.
  • Bake for 40 minutes.
  • Reheat caramel mixture if necessary, gently spoon over cheesecake. Sprinkle with remaining pecans.
  • Bake for 10-15 minutes longer or until centre is just set. Remove pan fro water bath and cool on a wire rack for at least 10 minutes and then run a knife around the edge to loosen sides. Cool for one hour longer – best is to refrigerate it overnight before serving.

This recipe may be a little more labour intensive than others, but believe me – it is well worth the effort!

Hope you will enjoy this delicious cheesecake and I look forward to your comments, suggestions and experiences – your input is always welcomed and very much appreciated!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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