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Apple-of-Your-Eye Cheesecake

Total Time

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

Makes

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
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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 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.

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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