Friday, October 28, 2011

Apple-of-Your-Eye Cheesecake

Cheesecakes are a preferred dessert in our family, and we have enjoyed a variety of different ones for special occasions. Apple-of-Your-Eye Cheesecake is a delicious one for any time of year, but especially during the fall season. 

Apple-of-Your-Eye Cheesecake

Bottom crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract

2 1/2  cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided

Sweetened whipped cream
2 tablespoons chopped pecans

Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan. Bake at 350 degrees for 10 minutes; cool. 

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. 

Toss apples with lemon juice, sugar and cinnamon; spoon over filling.

Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. 

Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.

Yield:  12 servings

(Note: I have substituted fructose for the sugar in this recipe.)

Recipe from a past Taste of Home magazine.

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