Caramel Apple Cheesecake

Applesauce and apple-pie spice team up to give this cheesecake recipe its signature flavor. Serve with the homemade caramel sauce.



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Servings: 12 to 16
Prep Time: 40 mins
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Ingredients
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    1 1/2  cups 
    graham cracker crumbs
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    2   tablespoons 
    sugar
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    1/4  cup 
    butter, melted
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    2  8  ounce packages 
    cream cheese, softened
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    1   cup 
    sugar
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    1/4  teaspoon 
    ground cinnamon
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    1/2  teaspoon 
    apple-pie spice
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    1  16  ounce jar 
    (1-2/3 cups) applesauce
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    2   tablespoons 
    lemon juice
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    5   
    eggs
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    1/2  cup 
    whipping cream
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    1/2  cup 
    sugar
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    1   tablespoon 
    butter
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    1/3  cup 
    coarsely chopped pecans

Directions
1.
For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375 degree F oven about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.
2.
Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.
3.
Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375 degree F oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely. Chill at least 4 or up to 24 hours.
4.
For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5 miutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2 minutes more or until smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce. Makes 12 to 16 servings.
Nutrition information
Per Serving: cal. (kcal) 443, Fat, total (g) 27, chol. (mg) 157, sat. fat (g) 15, carb. (g) 46, fiber (g) 1, pro. (g) 7, vit. A (RE) 299, sodium (mg) 251, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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