1 1/4 cups graham cracker crumbs
3 tablespoons sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 pkgs. (250 grams each) cream cheese, softened
¾ cup sugar
3 eggs, lightly beaten
1/2 cup sour cream
¾ teaspoon vanilla extract
21/2 cups chopped peeled tart apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons pecans, chopped
4 tablespoons caramel ice cream topping, divided
In a large bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 10" springform pan. Bake at 350°F for 10 minutes. Place pan on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and sour cream. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Sprinkle pecans over top. Return pan to baking sheet.
Bake at 350°F for 55– 60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Store in refrigerator.
Yield: 12 servings.