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Caramel Apple Cheesecake




Source of Recipe


Mary Ellen


List of Ingredients




Caramel Apple Cheesecake

Crust (recipe follows)
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
1 cup sour cream
1 large baking apple, such as Granny Smith or pippin, peeled and sliced into 12 slices
¼ cup pecans, chopped



Recipe



Make crust; set aside. Leave oven on.

In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes.

Add eggs, 1 at a time, beating after each addition. Mix in cinnamon, nutmeg, vanilla, lemon zest and lemon juice. Fold in sour cream. Pour batter over crust.

Arrange sliced apples and pecans on top of batter. Bake for 45 to 55 minutes until top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Makes 12 servings.


Crust: Preheat oven to 350 F. In a medium bowl, combine 11/4 cups graham cracker crumbs and 3 tablespoons unsalted butter, melted. Press evenly into bottom of 9-inch greased springform pan. (Surround bottom and sides of the pan with foil and place on a baking sheet to prevent seepage.) Arrange 1 large baking apple, such as Granny Smith or pippin, peeled, cored and sliced into 12 slices, in a spiral on top of crust. Sprinkle 6 ounces caramels, cut into quarters, and 1 cup chopped pecans on top of apples. Bake in preheated oven for 10 minutes. Set on a rack to cool.


Note: Lightly sprinkle apple slices with extra lemon juice to prevent discoloration.


PER SERVING: Cal 414 (53% fat) Fat 25 g (10 g sat) Fiber 3 g Chol 90 mg Sodium 168 mg Carb 43 g Calcium 73 mg