Ingredients
3/4 c toasted & chopped pecans
2 (8 oz.) pkgs. cream cheese, room temperature
1/2 c granulated sugar
1 tsp. vanilla
4 large eggs, divided
1/2 c firmly packed light brown sugar
1/2 c butter, melted
1 c all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1-1/2 c peeled and diced Granny Smith Apples (about 2 apples)
Caramel Apple Topping
Caramel Sauce
Preheat oven to 325*. Sprinkle pecans over bottom of a non-stick 9" springform pan. If not non-stick, grease and flour the pan.
Beat cream cheese, granulated sugar, and vanilla at medium speed with an electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating after each addition.
Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.
Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
Bake for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack. Transfer to a serving plate.
Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 c Caramel Sauce. Serve with leftover Caramel Sauce on the side.
Caramel Apple Topping
Melt 1/4 c butter in a large skillet over medium heat; add 1/2 c sugar and 1 tsp. fresh lemon juice, and cook, stirring constantly with a wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown. Add 5 large Granny Smith apples, peeled and cut into 1/2-inch-thick wedges. Cook, stirring often, 15-18 minutes more or until apples are tender and caramelized. Remove from heat and cool 20 minutes.
Caramel Sauce
1 c firmly packed light brown sugar
1/2 c butter
1/4 c heavy cream
1/4 c honey
Bring brown sugar, butter, heavy cream and honey to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10-15 seconds or just until warm; stir until smooth.
(Recipe adapted from Southern Living Fall Entertaining Magazine)
Enjoy!
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