Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
Filling:
1 pound caramels
1 can evaporated milk
1 cup walnuts
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 1/2 cups granny smith apples, sliced thin
1 tablespoon flour
1/2 teaspoon cinnamon
Preheat oven of 350F. Combine graham cracker crumbs. 1/4 cup sugar and butter, press onto sides and bottom of a 9 inch springform pan. Unwrap caramels; place in a 2 quart heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. Reserve 1/2 cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixture. Spoon cream cheese mixture over caramel crust. Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion. Makes 12 servings.
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