Ingredients
2 cups graham cracker crumbs1/4 cup sugar1/2 cup butter, meltedCOBBLER LAYER:1 cup butter, softened1 cup sugar2 large eggs2 cups all-purpose flour2 tablespoons baking powder2 medium tart apples, peeled and thinly sliced1 jar (12 ounces) hot caramel ice cream topping, dividedCHEESECAKE LAYER:3 packages (8 ounces each) cream cheese, softened1 cup sugar1/4 cup all-purpose flour1/4 cup water3 large eggs, room temperature, lightly beatenWhipped cream
Preparation
Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 10-in. springform pan. Place pan on a 15x10x1-in. baking pan.
For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half the dough by tablespoonfuls into crust. Top with half the apple slices; drizzle with 1/3 cup caramel topping.
For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping.
Bake 1-1/4 to 1-1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes.
Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.
