Apple-of-Your-Eye Cheesecake
Taste of Home
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
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 55 min. + chilling
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:
In a 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 (leave oven on).
In a large mixing 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.
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.
Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.