Caramel-apple sundae cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
BASE
BODY
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.