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| 1/3 Cup | Butter |
| 1/3 Cup | Sugar |
| 1 | Egg |
| 1 1/3 Cup | Flour |
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| 2 | 8 Oz. package of cream cheese, softened |
| 2/3 Cup | Sugar |
| 2 tbsp. | Flour |
| 3 | Eggs |
| 1/2 Cup | Sour Cream |
| 1 1/2 Cup | Chopped peeled apples |
| 3/4 tsp. | Ground Cinnamon |
| 1/2 Cup | Caramel Ice Cream topping |
| 1/4 Cup | Chopped Pecans |
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| 2. |
Beat 1/3 cup butter and 1/3 cup sugar at medium until light and fluffy. Blend in 1 egg. Add flour and mix well. Spread dough onto bottom and sides of a 9 inch Springform Pan. Bake for 10 minutes. |
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| 3. |
Reduce the oven to 350º. |
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| 4. |
Beat cream cheese, 1/3 cup sugar, and flour until well blended (don't over mix). Add 3 eggs, one at a time, mixing well after each addition. Blend in sour cream. |
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| 5. |
Toss in chopped apples and remaining sugar. Add cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup of caramel topping onto cream cheese mixture. |
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| 6. |
Bake for 45 minutes. Turn off oven and let cool in oven for 1 hour (don't open oven). Loosen cake from sides because it will shrink slightly when cooled. Chill for 4 hours or overnight. |
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| 7. |
Top with remaining caramel topping and pecans. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time: 45 Minutes
Servings: 8
Prep. Time:
Utensils: Spring Form Pan
Notes: Reduce cooking temp by 25º if using a dark sided pan. |
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