Caramel Apple-Brownie Cheesecake

Ingredients

• 3/4 cup chopped pecans
• 2 (8–oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, divided
• 1/2 cup firmly packed light brown sugar
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups peeled and diced Granny Smith apples

Caramel Apple Topping
• 1/4 cup butter
• 1/2 cup sugar
• 1 teaspoon fresh lemon juice
• 5 large Granny Smith apples (about 2 1/2 lb.), peeled and cut into 1/2–inch-thick wedges

Caramel Sauce
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1/4 cup honey

Instructions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Sprinkle pecans over bottom of a greased and floured shiny 9-inch springform pan.
2. Beat cream cheese, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating just until blended after each addition.
3. Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.
4. Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
5. Bake at 325° for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 2 hours). Transfer to a serving plate.
6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Reserve 1 cup Caramel Sauce for another use. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce.

Caramel Apple Topping
1. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Caramel Sauce
1. Melt butter in a large skillet over medium heat; add sugar and lemon juice, and cook, stirring constantly with a long-handled wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown. Add apple wedges. Cook, stirring often, 15 to 18 more minutes or until apples are tender and caramelized. Remove from heat; cool 20 minutes.