Pecan-Caramel Apple Cheesecake

• 5 Tbsp. butter, divided
• 1-1/2 cups graham cracker crumbs
• 1-1/2 cups plus 2 Tbsp. sugar, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 tsp. apple pie spice
• 1/4 tsp. ground cinnamon
• 1-2/3 cups applesauce
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 5 eggs
• 2 tsp. water
• 1/2 cup whipping cream
• 1/3 cup chopped PLANTERS Pecans

1. Heat oven to 375F.
2. Melt 1/4 cup (4 Tbsp.)
3. butter; mix with graham crumbs and 2 Tbsp.
4. sugar.
5. Press onto bottom and 1 inch up side of 9-inch springform pan.
6. Bake 10 min.
7. Beat cream cheese, apple pie spice, cinnamon and 1 cup of the remaining sugar in large bowl with mixer until blended.
8. Add applesauce and lemon juice; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended.
10. Pour into crust.
11. Bake 40 to 45 min.
12. or until center is almost set.
13. Run knife around rim of pan to loosen cake; cool before removing rim.
14. Refrigerate cheesecake 4 hours.
15. Meanwhile, cook and stir water and remaining sugar in small heavy-bottom saucepan on medium heat 5 to 8 min.
16. or until sugar begins to melt and becomes translucent; simmer on medium-low heat 5 to 10 min.
17. or until golden brown, tilting pan occasionally to evenly distribute dissolved sugar on bottom of pan.
18. (Do not stir.)
19. Remove from heat.
20. Add remaining butter; stir until melted.
21. Stir in cream.
22. Return to heat; cook and stir 1 to 2 min.
23. or until well blended.
24. Stir in nuts.
25. Cool.
26. Refrigerate until ready to use.
27. Serve cheesecake topped with caramel sauce.

butter, graham cracker crumbs, sugar, philadelphia cream cheese, apple pie spice, ground cinnamon, applesauce, lemon juice, eggs, water, whipping cream, pecans

Taken from www.kraftrecipes.com/recipes/pecan-caramel-apple-cheesecake-183762.aspx (may not work)