Caramel Apple Cheesecake is a decadent fall dessert perfect for caramel apple lovers. This homemade cheesecake has a graham cracker crust, creamy filling, and is topped with apple pie filling and caramel sauce.
Preheat the oven to 325°. Grease the inside of a 9-inch springform pan with shortening or butter, and wrap the outside of the pan in a large piece (18 inches wide) of heavy-duty foil, making sure the bottom and sides of the pan are completely covered.
Crust: Blend the graham crackers, brown sugar, and cinnamon in a food processor at high speed until the graham crackers are fine crumbs.
Slowly pour in the melted butter while the food processor is running at a low speed until the butter everything is well-mixed.
Press the crumbs into the base of the springform pan in an even layer, then bake for 15 minutes.
Cheesecake: Use an electric hand mixer to beat together the cream cheese, sugar, cinnamon, and flour until smooth.
Mix in the vanilla extract and yogurt, then beat in the eggs, one at a time. Try not to mix the batter too much after the eggs are added to help prevent too much cracking in the cheesecake.
Place the foil-wrapped springform pan in the center of a large roasting pan (16x10 inches or bigger).
Pour the cheesecake filling into the springform pan, and smooth out the top if necessary.
Place an even, single layer of the canned apples on top of the cheesecake.
Pour about 7 cups of boiling water into the roasting pan, then bake the cheesecake for 1 hour.
After 1 hour, make sure the cheesecake is mostly set but still jiggly in the middle, then close the oven door, turn off the oven, and leave the cheesecake in the oven for 1 more hour.
Take the cheesecake out of the oven and rest it on the counter until it reaches room temperature (about an hour). Cover and place it in the refrigerator for at least 4 hours.
Take the cheesecake out of the refrigerator, remove the springform ring (use a thin knife to loosen the cheesecake if you need to), and transfer the cheesecake to a plate or platter.
Drizzle the caramel sauce on top of the cake and sprinkle the pecan pieces over the caramel, if desired. Serve chilled.