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    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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