Taste of Home
Apple-of-Your-Eye Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
YIELD: 12 servings.
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
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1 cup graham cracker crumbs (about 16 squares)
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3 tablespoons sugar
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2 tablespoons finely chopped pecans
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1/2 teaspoon ground cinnamon
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1/4 cup butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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3 eggs, lightly beaten
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3/4 teaspoon vanilla extract
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TOPPING:
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2-1/2 cups chopped peeled apples
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1 tablespoon lemon juice
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1/4 cup sugar
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1/2 teaspoon ground cinnamon
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6 tablespoons caramel ice cream topping, divided
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Sweetened whipped cream
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2 tablespoons chopped pecans
Directions
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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.
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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.
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3.
Bake 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.
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4.
Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.
Nutrition Facts
1 slice: 282 calories, 14g fat (7g saturated fat), 84mg cholesterol, 189mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 4g protein.
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