Yield: 6 servings
Measure | 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 |
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.