“So yummy. I reserve this for extra-special occasions. Chills overnight.”
READY IN:
1hr 55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
  2. Bake at 350 degrees for 10 minutes; cool.
  3. In a mixing bowl, beat cream cheese and sugar until smooth.
  4. Add eggs; beat on low just until combined.
  5. Stir in vanilla.
  6. Pour over crust.
  7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
  8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
  9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
  10. Carefully run a knife around edge of pan to loosen.
  11. Drizzle with 4 tablespoons caramel topping.
  12. Cool for 1 hour.
  13. Refrigerate overnight.
  14. Remove sides of pan.
  15. Just before serving, garnish with whipped cream.
  16. Drizzle with remaining caramel; sprinkle with pecans.
  17. Store in refrigerator.

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