Apple-of-Your-Eye Cheesecake Recipe

Apple-of-Your-Eye Cheesecake Recipe photo by Taste of Home

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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

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Apple-of-Your-Eye Cheesecake Recipe

Prep: 30 min. Bake: 55 min. + chilling

Yield: 12 Servings

30 55 85

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 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.
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.
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.
Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 282 calories, 14 g fat (7 g saturated fat), 84 mg cholesterol, 189 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Apple-of-Your-Eye Cheesecake in Taste of Home February/March 2000, p29