Apple Of Your Eye Cheesecake
Contributed by: Phyllis A.
Crust:
- 1 c. graham cracker crumbs
- 3 T. sugar
- 1/2 tsp. ground cinnamon
- 1/4 c. melted butter
- 2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a
lightly greased 9-in. springform pan.
Bake at 350-F for 10 minutes; cool.
Filling:
- 3 pkg. (8 oz., each) cream cheese, softened
- 3/4 c. sugar
- 3 eggs
- 3/4 tsp. vanilla extract
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.
Topping:
- 2-1/2 c. chopped peeled apples
- 1 T. lemon juice
- 1/4 c. sugar
- 1/2 tsp. ground cinnamon
- 6 T. caramel ice cream topping, 'divided'
- Sweetened whipped cream
- 2 T. chopped pecans
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
