Lois
One of my favorite desserts is cheesecake and I have a delicious recipe for cheesecake to share with you today. This recipe came about quite by accident. Years ago, I used to make a recipe very similar to this one, but I lost the recipe. Yes, this was years before computers and Pinterest. I recently went searching on line to try and find this recipe, but had no success. So I did the next best thing, I simply recreated it by combining a few different recipes.
This cheesecake recipe starts out with a basic recipe and then I added an amazing apple caramel topping. The result was delicious…
Cheesecake with Caramel Apple Topping
Ingredients:
Cheesecake:
1 1/2 cups graham cracker crumbs
3 Tbs. sugar
1/3 cups butter; melted
4 packages, 8 ounces each, cream cheese softened
1 cup sugar
1 tsp. vanilla
4 eggs
Caramel Apple Topping:
1/4 cup butter
1/2 cup sugar
1 tsp. fresh lemon juice
5 large apples, peeled, cored and sliced thin
1 Tbs. cinnamon
chopped pecans
Directions:
Cheesecake:
Mix graham cracker crumbs with the melted butter and sugar together. Press into the bottom of a 9-inch spring form pan. Set aside to prepare cheesecake filling.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add the eggs, one at a time and continue to mix until everything is blended.
Pour the filling over the crust.
Bake for 55 minus in a preheated 324 degree oven or until the center is almost set. Loosen the cake from the rim of the pan and cool before removing the rim completely.
Refrigerate four hours before serving.
Caramel Apple Topping:
Melt butter in a skillet over medium heat. Add sugar and lemon juice. Cook for 5 to 6 minutes stirring constantly until mixture turns a light golden brown.
Add the apple slices and cinnamon. Continue to cook for an additional 15 minutes or until the apples are softened.
Remove from heat and let cool before placing on top of the cheesecake followed by the chopped pecans.
