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Caramel Apple Cheesecake




  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter or margarine
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons finely chopped nuts


  • 3 (8 ounce) packages 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 cinnamon
  • 6 tablespoons caramel ice cream topping, divided
  • 2 tablespoons chopped pecans
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  1. Heat oven to 350 degrees F. Grease a 9-inch springform pan.
  2. Mix ingredients for crust and press into bottom of pan.
  3. Bake for 10 minutes. Cool.
  4. In a mixing bowl, beat cream cheese and sugar until smooth.
  5. Add eggs and beat on low until combined.
  6. Stir in vanilla extract. Pour over crust.
  7. Toss apples with lemon juice, sugar and cinnamon. Spoon over filling.
  8. Bake at 350 degrees F for 55-60 minutes or until center is almost set.
  9. Cool on rack for 10 minutes.
  10. Carefully run a knife around edge of pan to loosen.
  11. Drizzle with 4 tablespoons caramel topping.
  12. Cool for 1 hour.
  13. Chill overnight.
  14. Remove sides of pan.
  15. Just before serving, drizzle remaining caramel topping on top then sprinkle with pecans.

Serves 12.


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