Categories: Apples, Cheesecake, Dessert
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter or 1/4 cup margarine, melted
- 2 tablespoons finely chopped pecans
- Filling:
- 3 (8 ounce) packages 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
Directions
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Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
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Bake at 350 degrees for 10 minutes; cool.
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When cooled, wrap pan in foil, if cooking in the water bath.
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In a mixing bowl, beat cream cheese and sugar until smooth.
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Add eggs; beat on low just until combined. Stir in vanilla.
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Pour over crust.
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Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
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Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
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Remove cheesecake from oven, but let cool in the water bath for about 30 minutes, then cool on a wire rack.
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Carefully run a knife around edge of pan to loosen.
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Drizzle with 4 tablespoons caramel topping. Cool for 1 hour.
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Refrigerate overnight.
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Remove sides of pan.
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Just before serving, garnish with whipped cream.
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Drizzle with remaining caramel; sprinkle with pecans.
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Store in refrigerator.