Caramel Apple Cheesecake
- GRAHAM CRACKER CRUST
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter, melted
- CARMEL APPLE FILLING
- 1 cup apple pie filling
- 1 large apple; cored, peeled, and chopped
- 24 ounces cream cheese
- 2/3 cup darck brown sugar
- 5 teaspoons flour
- 3 eggs
- 1 egg yolk
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons vanilla
- 3/4 teaspoon ground nutmeg
- 2/3 cup whipping cream or sour cream
- FRESH APPLE TOPPING
- 1 medium apple, thinly sliced
- 1 tablespoon lemon juice
- dark brown sugar
GRAHAM CRACKER CRUST
In a small bowl stir together crumbs, sugar, and cinnamon. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
CARAMEL APPLE FILLING
In a small bowl stir together pie filling and chopped apple. Set aside. In a large bowl cobine cream cheese, brown sugar, and flour. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in cinnamon, vanilla, and nutmeg. Stir in whipping cream or sour cream.
Pour half of the cream cheese mixture over the crust. Spoon on 1 cup of the apple mixture. Pour the rmaining cream cheese mixture over the apple mixture. Top with the remaining apple mixture. Without disturbing the crust, swirl the blade of a knife through the filling to distribute the fruit evenly.
Bake at 350 for 15 minutes. Lower temperature to 225 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered,overnight.
FRESH APPLE TOPPING
In a small bowl toss together sliced apple and lemon juice.Sprinckle a thin lawyer of brown sugar over the top of the chessecake. Arrange apple slices on top. Chill till serving time.