CARAMEL- APPLE PECAN CHEESECAKE

Caramel- Apple Pecan Cheesecake image

Provided by My Food and Family

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Number Of Ingredients 27

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Ingredients

1-1/2 cups flour
6 Tbsp. graham cracker crumbs
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
Pinch of nutmeg
10 Tbsp. unsalted butter, melted
6 Tbsp. sugar
1/4 cup light brown sugar
24 oz. (3 pkg.) PHILADELPHIA Cream Cheese, cubed, at room temperature
1 cup sugar
1 cup plain nonfat Greek-style yogurt, at room temperature
2 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. salt
4 large eggs, at room temperature
6 Tbsp. light brown sugar
3 Tbsp. unsalted butter, cubed
3 Tbsp. heavy whipping cream
1/2 tsp. vanilla extract
1/8 tsp. salt
1 Tbsp. unsalted butter
3 Tbsp. light brown sugar
4 Honeycrisp apples, peeled and thinly sliced
1/4 tsp. ground cinnamon
Pinch of nutmeg
1/3 cup pecans, chopped

Steps:

Preheat oven to 350°F and spray a 10-inch springform pan with nonstick spray. For the crust, whisk together flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter and sugars in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely.
Reduce oven temperature to 325°F. For the filling, beat cream cheese and sugar in a large mixer bowl at medium speed until smooth and creamy, about 3 minutes. Scrape down bowl with a spatula as needed. Add yogurt, vanilla, cinnamon, and salt, and beat until combined, about 1 minute. Reduce speed to low, add the eggs one at a time, and mix until just incorporated. Pour filling over cooled crust; smooth top with an offset spatula.
Bake at 325°F for 55 minutes, until the sides of the cheesecake are slightly puffed. Turn oven off, prop open oven door with a wooden spoon, and let cheesecake sit in the oven for 1 hour. Remove cheesecake from oven and cool to room temperature on a wire rack for 2 hours. Run a knife around the top edge of the cheesecake to loosen it from pan; cover and chill overnight.
For the salted caramel sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass bowl to cool to room temperature.
For the apple topping, combine butter and brown sugar in a large skillet and melt over medium-high heat. Add apples, cinnamon, and nutmeg, and cook until lightly caramelized and soft, about 5 minutes. Transfer apples to a bowl and cool slightly.
When ready to serve, remove side of pan and transfer cheesecake to a plate. Top cheesecake with warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g