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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Wow is all I can say-a great Autum dessert! Ingredients:
1 cup graham cracker crumbs |
3 tablespoons sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 cup melted butter |
1/4 cup finely chopped pecans (optional) |
3 (8 ounce) packages cream cheese, softened |
3/4 cup white sugar |
3 large eggs |
3/4 teaspoon vanilla extract |
2 1/2 cups chopped peeled apples |
1 tablespoon lemon juice |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
8 tablespoons caramel topping |
whipped cream |
4 tablespoons chopped pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9 or 10-inch springform pan.
3. Combine the first six ingredients and press into the bottom of the prepared springform pan.
4. Bake for 10 minutes and cool on a wire rack.
5. In a large mixing bowl beat the cream cheese and sugar until smooth.
6. Add the eggs and beat on low until just combined.
7. Stir in vanilla.
8. Evenly pour over the baked crust.
9. Toss the apples with lemon juice, sugar, cinnamon and carefully spoon over the cream cheese mixture.
10. Bake for 55 to 60 minutes or until center is almost set.
11. REmove from oven and cool on a wire rack for 10 minutes.
12. Carefully run a knife around the edge of cheesecake to loosen.
13. Drizzle with 4 T of the caramel topping.
14. Continue to cool for 1 hour.
15. Place in the fridge overnight.
16. Remove sides from the pan.
17. Just before serving garnish with whipping cream, chopped pecans and the remaining caramel.
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