Caramel Apple Cheesecake

I made this for Thanksgiving this year. I wanted something a bit different but couldn't quite find a recipe I liked. So I went out on my own and the results were amazing!





Crust:
1 1/2 cups graham cracker crumbs( I used GF graham crackers)
3 TB sugar
1/4 cup butter, melted
1/2 tsp cinnamon

2 cups apple pie filling (homemade or store bought)

3-8oz packages of cream cheese
1/2 cup sugar
3 eggs
1 tsp vanilla extract

1 apple, peeled and chopped
1 tsp lemon juice
1 TB sugar
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg

Caramel Sauce:
(you can sub 1/2 cup store bought if you like)
1/2 cup sugar
3 TB butter
1/4 cup heavy cream

1/2 cup chopped pecan (optional)


Preheat oven to 350
Mix graham cracker crumbs, sugar, cinnamon and melted butter.










Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Cool

Spread 1 1/2 cups of the apple pie filling over the crust. Set aside













Whip the cream cheese and sugar until fluffy









add remaining apple pie filling, beat well.











Then add eggs, 1 at a time, beating a few seconds after each addition. Add vanilla.....do not over beat after the eggs are added!!!












Toss peeled apple, sugar cinnamon, allspice and nutmeg until apples are well coated.

Pour cream cheese batter over the apple pie filling. Spread apples gently over the top of the cheesecake.

Bake in preheated oven for 1 hour or until center is set.




While it is baking prepare caramel sauce:
Have everything out and ready and within reach, this cooks fast and can go from not ready to ruined in seconds!

In a deep sauce pan heat sugar over medium high heat . Stirring vigorously while it melts.












When it is melted and boiling stop stirring so much(you can give it a swirl or two just dont over do it) and allow it to become a dark amber color.










When it is a deep color add butter and whisk until melted










Remove from heat and slowly add the cream,












whisk until smooth.













When the cheesecake is finished baking immediately drizzle the caramel sauce over the entire thing(heat it first  if it has thickened up on cooling) Sprinkle with pecans if using.

Allow to cool, then chill completely in the fridge  before removing the spring form ring.