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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


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