Apple Pecan Cheesecake
Fall season is a season of apples and recipes with apples abound. With the love of cheesecake on IP, this is definitely a great fall edition. Everyone loves it with ice cream or tea or coffee.
Apple Pecan Cheesecake
Ingredients
- 2 pack Creamcheese (8 oz each)
- 2 tbsp Flour
- 1/4 cup Sugar
- 2 large Eggs
- 2 cups Apples (peeled and chopped)
- 1 tsp Ground cinnamon
- 1/4 cup Condense milk
- 2/3 cup Evaporated Milk
- 1 package Caramels (11 oz)
- 1/2 cup Pecan (chopped)
- 8 pieces Graham cracker
- 1/4 cup Melted butter
Instructions
- Blend graham crackers and butter together until grounded and well blended. Press at the bottom of a springform pan. Set aside.
- Combine apple, 1 tbsp flour and cinnamon until apples are lightly coated. Set aside.
- On a saucepan, on low heat combine evaporated milk, condense milk and caramels until smooth.
- Drizzle 1/4 cup of pecan on the crust and sprinkle about a cup of the caramel mixture. Set aside.
- On a large bowl, beat cream cheese and one tbsp flour until smooth. Add eggs and mix until well blended. Fold the apple mixture until just mixed.
- Pour the mixture in the pan and drizzle with half of the remaining milk mixture.
- Set IP in a CAKE setting. Add 2 cups of water in the IP pan and lower the springform pan using trivet or rack. Set to 30 minutes and do NPR for additional minutes.
- Add chopped apples and chopped pecan to the remaining milk mixture. Add 2 tbsp sugar and cook for 10 minutes. Top to the cheesecake.
- Refrigerate for 4 hours and serve.
