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Caramel Apple Brownie Pecan Cheesecake

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Level: Easy

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Description

This mouthful of a recipe is awesome! A little brownie, a little caramel, a little cheesecake. Perfection!

Ingredients

  • FOR THE CHEESECAKE:
  • 16 ounces, weight Cream Cheese, Room Temperature
  • ½ cups Sugar
  • 1 teaspoon Vanilla
  • 3 whole Eggs
  • FOR THE APPLE BROWNIE:
  • ½ cups Brown Sugar
  • ½ cups Butter, Melted
  • 1 whole Egg
  • 1 cup Flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1-½ cup Apples, Peeled, Cored, And Diced
  • FOR THE PECAN CARAMEL TOPPING:
  • ¾ cups Pecans
  • 20 pieces Caramels (like Kraft Brand), Unwrapped
  • 2 Tablespoons Heavy Cream

Preparation

Preheat oven to 350 F

1. For the cheesecake: In a mixing bowl beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing until smooth. Set aside.

2. For the apple brownie: In a separate mixing bowl mix the brown sugar, melted butter and egg. Slowly add the dry ingredients. Add the peeled and diced apples and mix by hand, until well combined.

3. For the pecan caramel: Chop the pecans and place on a cookie sheet. Bake at 350 F for 10 minutes or until golden brown. Set aside. In a microwave-proof bowl heat up the unwrapped caramels and heavy cream in 30 second increments until the caramels are melted and smooth.

4. In a 9″ springform pan spoon in the apple brownie layer and smooth the top. On top spoon in the cheesecake mixture and smooth the top. Bake at 350 F for 30 minutes.

5. Once cooled top with toasted pecans and drizzle with caramel.

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