Caramel And Apple Cheesecake

• 1-1/4 cups reduced-fat graham cracker crumbs (about 6 whole crackers)
• 1/4 cup finely chopped walnuts
• 2 tablespoons brown sugar
• 2 tablespoons butter, melted
• 2 large tart apples, peeled and sliced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 packages (8 ounces each) reduced-fat cream cheese
• 2 packages (8 ounces each) fat-free cream cheese
• 1 cup sugar
• 1-1/4 cups egg substitute
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped walnuts
• 3/4 cup fat-free caramel ice cream topping

1. In a bowl, combine the crumbs, nuts, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. springform pan coated with cooking spray. Place on a
2. . Bake 350u0b0 for 8-10 minutes or until lightly browned. Cool on a wire rack.
3. In a small nonstick skillet coated with cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg; set aside.
4. In a bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a
5. . Bake at 350u0b0 for 45-55 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
6. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving, drizzle with caramel topping. Refrigerate leftovers.

graham cracker crumbs, walnuts, brown sugar, butter, tart apples, ground cinnamon, ground nutmeg, cream cheese, cream cheese, sugar, egg substitute, sour cream, walnuts, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/caramel-and-apple-cheesecake/ (may not work)