• 10servings
  • 435minutes
  • 520calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Gold Medal® all-purpose flour

  2. 1/2 cup finely chopped pecans

  3. 1/3 cup sugar

  4. 1/2 cup cold butter or margarine

  5. 2 packages (8 oz each) cream cheese, softened

  6. 1/2 cup sugar

  7. 1 teaspoon vanilla

  8. 2 eggs

  9. 2 large tart apples, peeled, cut into 1/4-inch slices

  10. 1/4 cup sugar

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon vanilla

  13. 3/4 cup caramel topping

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening or cooking spray.

  2. In medium bowl, mix flour, pecans, 1/3 cup sugar and 1/2 teaspoon vanilla. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until blended. Press dough on bottom and 1/2 inch up side of pan. Bake 12 minutes or until set. Cool 15 minutes.

  3. In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; spread filling over cooled crust. In another bowl, toss apples with 1/4 cup sugar, the cinnamon and 1/2 teaspoon vanilla. Arrange apples in circular design over filling. Brush apples with 2 tablespoons of the caramel topping.

  4. Bake 15 minutes. Reduce oven temperature to 325°F. Bake 1 hour longer. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 4 hours.

  5. Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle each piece of cheesecake with 1 tablespoon remaining caramel topping. Cover and refrigerate any remaining cheesecake.


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