1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/4 cup butter, melted
1 package caramels
2/3 cup evaporated milk
1/2 cup pecans, chopped and divided
16 ounces cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1 1/2 cups apples, peeled and chopped (Honeycrisp variety recommended)
1/2 teaspoon ground cinnamon
Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
Mix together graham cracker crumbs, 1/4 cup sugar and butter in a small bowl. Press mixture onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet and bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack; do not turn off oven.
In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup of caramel mixture over crust, and sprinkle with 1/4cup pecans. Set remaining caramel mixture aside.
Combine cream cheese, 1 tablespoon flour and remaining sugar; beat until smooth. Add eggs; beat on low speed just until combined. In a separate bowl, combine the apples, cinnamon and remaining flour, and fold into cream cheese mixture. Pour into crust.
Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes at 350 degrees.
Gently spoon remaining caramel mixture on top of cheesecake. Sprinkle reserved pecans. Bake for additional 10-15 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight before serving.