Caramel Apple Cheesecake

 

 Apple Cheesecake, just out of the oven

It's that time of year again, when the daylight hours are dwindling, the air is getting that cool, crisp feeling to it, and the garden produce is in.  I dug through my recipes and saw this apple cheesecake that I'd not made since fall of 2010. I couldn't believe it, for it is one of my favorites. And just a reminder - make sure to chill this cheesecake for several hours before cutting. I once ordered cheesecake at a restaurant and the server *warmed* it in the microwave before bringing it to the table. ??!!

Autumn Apple Cheesecake, Recipe:
(Also Gluten Free)

CRUST:
1 c graham cracker crumbs (I would use a gluten-free cookie or cracker)
1/2 c finely chopped pecans
3 Tbs sugar
1/2 tsp ground cinnamon
1/4 c butter, melted


FILLING:
3 (8 oz) pkg cream cheese, softened
3/4 c sugar
3 eggs
1 tsp vanilla
4 c apples, peeled, cored, and thinly sliced (I used Granny Smith, but only because the original recipe called for them. I think they hold up better than my McIntosh do.)
1/3 c sugar
1/2 tsp ground cinnamon
1/4 c chopped pecans
Caramel sauce

Crust:
Heat oven to 350. Mix crumbs, pecans, sugar, cinnamon and butter. Press into bottom of a 9-inch springform pan. bake 10 minutes.

Filling:
Beat cream cheese and 3/4 c of the sugar at med speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in vanilla; pour over crust. Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. Sprinkle with chopped pecans. Bake 1 hour and 10 minutes. Loosen cheesecake from rim of pan; cool before removing rim of pan. Refrigerate until thoroughly chilled. Drizzle with caramel sauce.  Oh My Goodness!

Be sure to let me know if you try this recipe. I think you're gonna love it! :-))

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