apple - of - your - eye cheesecake
I made this delicious cheesecake many years ago...I forgot where I got the recipe...was looking through all of my recipes, and came across it today..it's delicious. I will be making this again soon...The recipe was in my 3/2000 issue of Taste of Home ..
prep time
20 Min
cook time
1 Hr
method
---
yield
12 serving(s)
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sufgar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, softened
- 2 tablespoons finely chopped pecans
- FILLING
- 3 packages ( 8 ounces each) cream cheese, softened
- 3/ cups sugar
- 3 - eggs
- 3/4 teaspoon vanilla extract
- TOPPING
- 2 1/2 cups chopped peeled apples
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons caramel ice cream topping, divided
- - sweetened whipped cream
- 2 tablespoons chopped pecans
How To Make apple - of - your - eye cheesecake
-
Step 1Combine the first five ingredients; press onto the bottom of a lightly greased 9 - in. springform pan. Bake at 350 degree for 10 minutes; cool.
-
Step 2In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350 for 55 - 60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle the remaining caramel; sprinkle with pecans. Store in refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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