Caramel- Apple Pecan Cheesecake

• Crust:
• 1-1/2 cups flour
• 6 Tbsp. graham cracker crumbs
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• Pinch of nutmeg
• 10 Tbsp. unsalted butter, melted
• 6 Tbsp. sugar
• Filling:
• 1/4 cup light brown sugar
• 24 oz. (3 pkg.) PHILADELPHIA Cream Cheese, cubed, at room temperature
• 1 cup sugar
• 1 cup plain nonfat Greek-style yogurt, at room temperature
• 2 tsp. vanilla
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 4 large eggs, at room temperature
• Salted Caramel Sauce:
• 6 Tbsp. light brown sugar
• 3 Tbsp. unsalted butter, cubed
• 3 Tbsp. heavy whipping cream
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• Apple Topping:
• 1 Tbsp. unsalted butter
• 3 Tbsp. light brown sugar
• 4 Honeycrisp apples, peeled and thinly sliced
• 1/4 tsp. ground cinnamon
• Pinch of nutmeg
• 1/3 cup pecans, chopped

1. Preheat oven to 350F and spray a 10-inch springform pan with nonstick spray.
2. For the crust, whisk together flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
3. Combine melted butter and sugars in a medium bowl.
4. Add flour mixture and fold in until incorporated.
5. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan.
6. Bake crust for 18 minutes, until golden and set.
7. Transfer to a wire rack to cool completely.
8. Reduce oven temperature to 325F.
9. For the filling, beat cream cheese and sugar in a large mixer bowl at medium speed until smooth and creamy, about 3 minutes.
10. Scrape down bowl with a spatula as needed.
11. Add yogurt, vanilla, cinnamon, and salt, and beat until combined, about 1 minute.
12. Reduce speed to low, add the eggs one at a time, and mix until just incorporated.
13. Pour filling over cooled crust; smooth top with an offset spatula.
14. Bake at 325F for 55 minutes, until the sides of the cheesecake are slightly puffed.
15. Turn oven off, prop open oven door with a wooden spoon, and let cheesecake sit in the oven for 1 hour.
16. Remove cheesecake from oven and cool to room temperature on a wire rack for 2 hours.
17. Run a knife around the top edge of the cheesecake to loosen it from pan; cover and chill overnight.
18. For the salted caramel sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan.
19. Bring to a boil over medium heat, stirring constantly until butter has melted completely.
20. Reduce heat to low and simmer 5 minutes, stirring occasionally.
21. Remove from heat and stir in vanilla and salt until smooth.
22. Pour sauce into a glass bowl to cool to room temperature.
23. For the apple topping, combine butter and brown sugar in a large skillet and melt over medium-high heat.
24. Add apples, cinnamon, and nutmeg, and cook until lightly caramelized and soft, about 5 minutes.
25. Transfer apples to a bowl and cool slightly.
26. When ready to serve, remove side of pan and transfer cheesecake to a plate.
27. Top cheesecake with warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.

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Taken from www.kraftrecipes.com/recipes/caramel-apple-pecan-cheesecake-186250.aspx (may not work)