Yield: 6 servings
|2 packs||8-ounce cream cheese, soften|
|½ cup||Sour cream|
|1 cup||Peeled chopped apple|
|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.