Cheesecake, Caramel Apple
Source of Recipe
from A1cooking at rc
Cheesecake, Caramel Apple
Crust:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
vanilla.
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
Crust:
Combine all ingredients; press into the bottom of a lightly greased 9-in.
springform pan.
Bake at 350-F for 10 minutes; cool.
Filling:
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:
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.
Makes 12 servings.
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