APPLE-OF-YOUR-EYE CHEESECAKE
Plan ahead...needs to chill overnight
Serves 12
CRUST:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a lightly greased
9-in. springform pan. Bake art 350-F for 10 minutes; cool.
FILLING:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs,
beat on low speed just until combined. Stir in vanilla. Pour over crust.
TOPPING:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans
Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
Bake at 350-F 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 T. 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 the refrigerator.
Submitted by Phyllis A.
July 26, 2000
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