Ingredients
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1 cup graham cracker crumbs
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3 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/4 cup butter or 1/4 cup margarine, melted
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2 tablespoons finely chopped pecans
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3 (8 ounce) packages cream cheese, softened
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3/4 cup sugar
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3 eggs
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3/4 teaspoon vanilla extract
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2 1/2 cups chopped peeled apples
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1 tablespoon lemon juice
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1/4 cup sugar
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1/2 teaspoon ground cinnamon
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6 tablespoons caramel ice cream topping, divided
Instructions
- Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
- Bake at 350 degrees for 10 minutes; cool.
- 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.
- 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.
- Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Drizzle with 4 tablespoons caramel topping.
- Cool for 1 hour.
- Refrigerate overnight.
- Remove sides of pan.
- Just before serving, garnish with whipped cream.
- Drizzle with remaining caramel; sprinkle with pecans.
- Store in refrigerator.