Apple-of-Your-Eye Cheesecake |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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My most-often-requested dessert, this exquisite cheesecake with apples, caramel and pecans wins me more compliments than anything else I make. My husband's co-workers say it's too pretty to cut...but agree it's well worth it to do so. -Debbie Wilson, Sellersburg, Indiana Ingredients:
1 cup graham cracker crumbs (about 16 squares) |
3 tablespoons sugar |
2 tablespoons finely chopped pecans |
1/2 teaspoon ground cinnamon |
1/4 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
3 eggs, lightly beaten |
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:
1. In a large bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place pan a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.
3. Bake at 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 tablespoons caramel topping. Cool for 1 hour. Chill overnight.
4. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.
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