I do like a variety and going through my cook books (I have several, more than 100) I wanted something different. I saw two cheesecake recipes, liked them both, but didn't want to make two cheesecakes. So, I combined the recipes minus a few ingredients and the end result is a cheesecake that my friends always ask for when we have a get together. You don't want to pre-bake the crust, because if it has to bake longer you take the risk of burning it. I haven't tried this yet but I had considered a caramel drizzle over the top of the cake (I love caramel).
2Stir together crumbs, finely chopped pecans, 3 tblsp sugar, ½ tsp
cinnamon and butter; press onto bottom of 9-inch spring-form pan. Do not bake the crust!
3Microwave caramels with evaporated milk in microwave safe bowl or pan on high 4-5 minutes or until melted stirring occasionally. Pour into crust, add pecans if desired (chopped or whole however you want them.
4Beat cream cheese and ½ cup sugar in large mixing bowl at medium speed
with electric mixer until well blended. Add eggs one at a time, mixing
well after each addition. Blend in vanilla; pour over crust.
5Toss apples with combined 1/3 cup sugar and ½ tsp cinnamon. Spoon
apple mixture over cream cheese layer; sprinkle with chopped pecans. (Do not try to be clever by using pie filling, already tried that it is too heavy and the cake will not rise in the oven.)
6Bake 1 hour and 10 minutes (longer if the center has not set this is why you do not pre-bake the crust). Loosen cake from rim of pan; cool before removing rim from pan. Chill up to four hours before serving. Enjoy.
7NOTE: Use fresh apples with this recipe whatever you like. A friend suggested that I use pie filling instead and the cake did not rise as the pie filling was too much weight. The end results was a flat cheesecake, it tasted good but that was not my idea of a good cheesecake. You will not find this recipe (I don't think) in any books as it is a combination of two recipes minus a few ingredients.