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Apple-of-Your-Eye Cheesecake

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

In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press

Printed from tasteofhome.com Oct 11, 2008

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Apple-of-Your-Eye Cheesecake cont.

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.