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This is one of the most decadent desserts and yet so simple too.

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

• Preheat oven to 375 degrees.
• Combine cookie crumbs, melted butter and the pecans.
• Press firmly into the bottom and up the sides of a 9 inch springform pan.
• Using a double boiler whisk together the milk and caramels until smooth.
• Pour half of the caramel mixture over the crust, refrigerating the rest for later.
• Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

• In a large mixing bowl cream the cream cheese until smooth.
• Gradually add sugar until well incorporated.
• Add eggs, one at a time, blending until VERY smooth.
• Blend in vanilla.
• Spread mixture evenly over prepared crust.
• Arrange apple slices evenly over cream cheese mixture.
• Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
• Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

• Increase oven temperature to 475 degrees.
• Whisk together sour cream, sugar and vanilla until smooth.
• Spread evenly over cheesecake.
• Bake 5 minutes.
• Remove from oven and cool 30 minutes.
• Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

• Grate chocolates together.

TO SERVE

• Microwave reserve caramel sauce 15 seconds.
• Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs