Ingredients
1 cup graham cracker crumbs (about 16 squares)3 tablespoons sugar2 tablespoons finely chopped pecans1/2 teaspoon ground cinnamon1/4 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar3 eggs, lightly beaten3/4 teaspoon vanilla extractTOPPING:2-1/2 cups chopped peeled apples1 tablespoon lemon juice1/4 cup sugar1/2 teaspoon ground cinnamon6 tablespoons caramel ice cream topping, dividedSweetened whipped cream2 tablespoons chopped pecans
Preparation
In a large bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place pan a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.
Bake for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight.
Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.
