Contributed by: Phyllis A.
Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan.
Bake at 350-F for 10 minutes; cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add eggs, beat on low speed just until combined. Stir in vanilla.
Pour over crust.
Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen. Drizzle with 4 T. caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan.
Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in the refrigerator.
Serving Size: Serves 12
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