Caramel Apple Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 tablespoons finely chopped pecans
• Filling
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 3/4 teaspoon vanilla extract
• Topping
• 2 1/2 cups chopped peeled apples
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons caramel ice cream topping, divided
• sweetened whipped cream
• 2 tablespoons chopped pecans

1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
2. Bake at 350 degrees for 10 minutes; cool.
3. In a mixing bowl, beat cream cheese and sugar until smooth.
4. Add eggs; beat on low just until combined.
5. Stir in vanilla.
6. Pour over crust.
7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
10. Carefully run a knife around edge of pan to loosen.
11. Drizzle with 4 tablespoons caramel topping.
12. Cool for 1 hour.
13. Refrigerate overnight.
14. Remove sides of pan.
15. Just before serving, garnish with whipped cream.
16. Drizzle with remaining caramel; sprinkle with pecans.
17. Store in refrigerator.

graham cracker crumbs, sugar, ground cinnamon, butter, pecans, filling, cream cheese, sugar, eggs, vanilla extract, topping, peeled apples, lemon juice, sugar, ground cinnamon, caramel ice cream topping, whipped cream, pecans

Taken from www.food.com/recipe/caramel-apple-cheesecake-35987 (may not work)