Ingredients
Pecan Crust
- 1 sleeve honey graham crackers
- 1 cup pecans
- 2 Tbsp butter, melted
Caramel Cheesecake
- 16 oz cream cheese
- 2 large eggs, room temperature
- 14 oz Eagle Brand sweetened condensed milk
- 1/4 cup sour cream
- 1/2 cup caramel
- 1/2 tsp salt
Apple Topping
- 1 large apple, or two small-medium
- 2 Tbsp butter
- 1/4 cup light brown sugar, lightly packed
- 1/4 cup caramel
- 1/2 tsp cinnamon
- pinch of salt
- 1/2 cup pecans
Method
Crust
- Begin by preheating the oven to 325F (163C) convection (300F/149C conventional) and grease and line an 8" square pan with baking spray and parchment paper. Use binder clips to secure the paper to the pan.
- Blend the graham crackers in a food processor until they turn into crumbs. Add the pecans to the food processor and blend until there are no more large chunks. Mix in the melted butter until it's evenly distributed.1 sleeve honey graham crackers, 1 cup pecans, 2 Tbsp butter melted
- Press the crust onto the bottom of the pan and bake for 10 minutes.
Caramel Cheesecake
- In a large bowl or the bowl of a stand mixer, use the whisk attachment to beat the cream cheese until it's smooth.16 oz cream cheese
- Add in the eggs and beat for a few minutes, scraping the cream cheese off the sides of the bowl. Add in sweetened condensed milk and beat until it's completely combined. Mix in the sour cream, caramel and salt until everything is fully combined.2 large eggs room temperature, 14 oz Eagle Brand sweetened condensed milk, 1/4 cup sour cream, 1/2 cup caramel, 1/2 tsp salt
- Pour the cheesecake over the crust and bake it for 35-40 minutes, until the edges are golden brown and the center is almost firm (just a tiny bit jiggly).
- Remove it from the oven and allow it to cool to room temperature. Then refrigerate it for 2-3 hours before slicing.
Apple Topping
- Peel and chop the apples into small chunks.1 large apple or two small-medium
- Place all ingredients, besides the pecans, in a pan over medium heat and cook until the apples are tender.2 Tbsp butter, 1/4 cup light brown sugar lightly packed, 1/4 cup caramel, 1/2 tsp cinnamon, pinch of salt, 1/2 cup pecans
- Remove the mixture from the heat and allow it to cool completely. Add in the pecans and top the cheesecake bars with the apple mixture and an extra drizzle of caramel.
Notes
- It is easiest to make in a springform pan so you can easily remove it.
- It can be made in an 8" round pan and cut into triangles as well.
- The topping is best served fresh.
- It is best stored refrigerated in an airtight container for up to a week.
Nutrition
Serving: 1gCalories: 495kcalCarbohydrates: 47gProtein: 9gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 15gCholesterol: 97mgSodium: 404mgFiber: 2gSugar: 44g