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-- Debbie Wilson, Sellersburg, Indiana
Preparation time: 20 minutes
Cook time: 55 minutes
You Will Need
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans
Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract
Topping
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans
What to Do
1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-in. springform pan. Bake at 350° for 10 minutes; cool.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
3. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons 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 refrigerator.
Yield: 12 servings.
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