caramel-apple sundae cheesecake

6 servings
⅓ cup Margarine
⅓ cup Sugar
2 packs 8-ounce cream cheese, soften
⅔ cup Sugar
2 tablespoons Flour
3 eaches Eggs
½ cup Sour cream
1 each Egg
1¼ cup Flour
1 cup Peeled chopped apple
¾ teaspoon Cinnamon
½ cup Caramel topping
¼ cup Chopped pecans



BASE: Beat margarine and sugar until light and fluffy. Blend in egg.

Add flour; mix well. Spread dough onto bottom and sides of 9-inch springform pan. Bake at 450, 10 minutes.

BODY: Combine cream cheese, ⅓ cup sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Toss apples in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl ¼ cup caramel topping into cream cheese mixture.

Bake at 350, 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining caramel topping and pecans.

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