Caramel Apple-Brownie Cheesecake

Preheat oven to 350°F (180° C). Bake pecans in a single layer in a shallow pan for about 7-8 minutes or until lightly toasted and fragrant, stirring halfway through. Remove from oven, let cool down, and chop. Reserve.

Reduce oven temperature to 325°F (about 160° C). Grease and flour a 9-inch (22.5 cm) springform pan. Sprinkle the chopped pecans over the bottom of the prepared pan and reserve.

In a heavy-duty electric stand mixer, beat cream cheese, granulated sugar, and 1 teaspoon vanilla extract at medium speed until well-blended and smooth. Add 3 large eggs (1 at a time), beating after each addition until just blended. Reserve this mixture.

In a separate large bowl, whisk together 1/2 cup brown sugar, melted butter, and the remaining 1 large egg until blended. Then stir in the all-purpose flour, ground cinnamon, baking powder, and 1/4 teaspoon salt. Add the peeled and diced baking apples to the mixture and stir gently. Spoon this batter into the prepared springform pan. Carefully spoon the reserved cream cheese mixture over the batter.

Bake at 325°F (about 160° C) for 70 minutes or until set. Remove from oven, and gently run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan but do NOT remove the sides of the pan.

Cool the cheesecake completely in the pan on a wire rack for about 2 hours. Once cooled, remove the side of the pan and transfer to a serving plate.

To prepare the Caramel Apple Topping: In a large skillet over medium heat, melt 1/4 cup unsalted butter; then, add 1/2 cup sugar and 1 teaspoon fresh lemon juice. Cook, stirring constantly with a long-handled wooden spoon, for 5 to 6 minutes or until the mixture turns a light golden brown.

Add the 5 large Granny Smith apple wedges to the skillet and cook, stirring often, for 15 to 18 additional minutes or until apples are tender and caramelized. Remove from heat and let cool for 20 minutes.

To prepare the Caramel Sauce: In a medium saucepan over medium-high heat, bring 1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup heavy whipping cream, and 1/4 cup honey to a boil, stirring constantly; then, boil — stirring constantly – for 2 minutes.

Remove the caramel sauce from heat, stir in 1 teaspoon pure vanilla extract, and cool 15 minutes before serving.

Spoon the prepared Caramel Apple Topping over the cooled cheesecake; drizzle with 1/2 cup of the prepared Caramel Sauce.

Reserve 1 cup of Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once. Store any leftover Caramel Sauce in an airtight container in the refrigerator for up to 1 week. To reheat, microwave at HIGH for 10 to 15 seconds or just until warm; stir until smooth.