Caramel-apple cheesecake

Yield: 8 Servings

Measure Ingredient
⅓ cup Butter
⅓ cup Sugar
1 \N Egg
1⅓ cup Flour
2 packs (8-oz) cream cheese; softened
⅔ cup Suagr; divided
2 tablespoons Flour
3 \N Eggs
½ cup Sour cream
1 cup Chopped peeled apples (I used Granny Smith)
¾ teaspoon Ground cinnamon
½ cup Caramel topping; divided (the kind they sell with ice cream toppings)
¼ cup Chopped pecans

From: janetm@... (Janet Morrissey) Date: Sat, 02 Sep 95 14:06:08 GMT Heat oven to 450 F. Beat butter and sugar at medium until light and fluffy.

Blend in egg. Add flour and mix well. Spread dough onto bottom and sides of a 9-inch springform pan. Bake 10 minutes. Reduce over to 350 F. Beat cream cheese, ⅓ cup sugar, and flour til well blended. Add eggs, on at a time, mixing well after each addition. Blend in the sour cream. Toss apple in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl ¼ cup caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven and let cool in oven for 1 hour. Loosen cake from rim of pan and chill 4 hours or over night. Top with remaining caramel topping and pecans.



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