Caramel Apple Cheesecake

makes 10-12 servings

Crust:
1-1/4 c. (310 mL) graham cracker crumbs
1/2 c. (125 mL) finely chopped pecan pieces (optional)*
1-1/2 Tbsp. (23 mL) granulated sugar
1/4 c. (60 mL) melted butter

Cream Cheese Filling:
2 c. (500 mL) chewy caramel candies (such as Kraft or Werther’s)
1/2 c. (125 mL) whipping cream
2 (8 oz./250 mL) pkgs. cream cheese, regular or light, softened
1/2 c. (125 mL) granulated sugar
1-1/2 tsp. (8 mL) vanilla
1/2 c. (125 mL) sour cream, regular or light
2 eggs, beaten
2 Granny Smith apples, peeled, cored, diced (approx. 2 c./500 mL)

*Substitute pecans with another 1/2 c. (125 mL) graham cracker crumbs, if desired.

To prepare crust: Preheat oven to 350°F (180°C). In a mixing bowl combine graham crumbs, pecans (if using) and sugar. Mix well. Add melted butter and stir until crumbs come together. Spoon mixture evenly into the bottom of a 9" (23 cm) springform pan. Press crumbs into place with the bottom of a drinking glass until firm. Place in oven and bake for 10 minutes. Remove from oven and allow to cool. Reduce oven temperature to 325°F (165°C). To prepare filling: Using a double boiler over a low simmer, melt caramels and whipping cream together until completely melted and smooth. Remove from heat and allow to cool slightly. The caramel sauce will yield about 1-1/2 c. (375 mL). Reserve 1 c. (250 mL) for the cheesecake filling and refrigerate remainder until serving time. In a large mixing bowl, using an electric mixer, beat softened cream cheese on high speed until smooth. Scrape down the sides and bottom of the bowl as well as the beaters. Beat again until free of lumps. Add the sugar and beat until combined. Scrape down sides and bottom of bowl, and the beaters, one last time and beat again until smooth. Add vanilla and sour cream and beat until well combined. Add beaten eggs at low speed and beat until just incorporated. Pour in 1 c. (250 mL) slightly cooled caramel sauce. Gently fold into mixture with a spatula until completely combined. Add diced apples and continue to fold until combined. Pour the mixture over the crumb base. Bake for 15 minutes. Reduce temperature to 275°F (140°C) and continue baking for another 75-90 minutes. To check for doneness, gently shake the side of the pan. The cheesecake should jiggle slightly but not be loose in the centre. It will firm up as it cools. Remove from oven and cool completely before placing in the refrigerator, still in the pan. For best results make the cheesecake a day or two ahead. To serve: Remove cheesecake from refrigerator and allow to warm slightly. Remove from the springform pan, running a knife along the edge of the pan to loosen it. Warm the reserved caramel sauce briefly in the microwave. Drizzle sauce over the cake, or over individual slices. For easy slicing, warm a knife under hot water and dry it before use.

Calories: 499; Protein 7.3 g; Carbohydrate 53 g; Fibre 1.4 g; Fat 52 g/serving

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