Rich, creamy, buttery, spicy. Our Pecan-Caramel Apple Cheesecake's got it all-but you won't have to peel a single apple to make it!
Provided by My Food and Family
Categories Dairy
Time 6h35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Melt 1/4 cup (4 Tbsp.) butter; mix with graham crumbs and 2 Tbsp. sugar. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, apple pie spice, cinnamon and 1 cup of the remaining sugar in large bowl with mixer until blended. Add applesauce and lemon juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
- Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, cook and stir water and remaining sugar in small heavy-bottom saucepan on medium heat 5 to 8 min. or until sugar begins to melt and becomes translucent; simmer on medium-low heat 5 to 10 min. or until golden brown, tilting pan occasionally to evenly distribute dissolved sugar on bottom of pan. (Do not stir.) Remove from heat. Add remaining butter; stir until melted. Stir in cream. Return to heat; cook and stir 1 to 2 min. or until well blended. Stir in nuts. Cool. Refrigerate until ready to use.
- Serve cheesecake topped with caramel sauce.
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 220 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 5 g
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