Apple Caramel Pecan Cheesecake My Favorite Holiday Fat Pill
This cheesecake is so, so yummy! I had a small stint running a catering business (which I killed when I realized that the graduation party for 120 people only generated enough income to buy 5 bras and not the Calvin Klein kind) and this was consistently a favorite. This is a highly coveted and guarded recipe but I’m feeling particularly joyous today with my daughter, Jessica, getting placed on Forbes’ List “30 Under 30” so I’ll open the recipe treasure chest in celebration.
BTW: I don’t know the calorie count, just that the Slim in 6 DVD is getting used the next day but it’s worth every minute of payback.
CRUST:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup crushed pecans
- 1/2 tsp cinnamon
- 1/4 cup melted butter
- 1/3 cup powdered sugar
- Mix butter and sugar well first and then add remaining ingredients
- press into springform pan and bake in 350 degree oven till lightly browned, approximately 10 min
- COOL.
FILLING:
- (4) 8oz packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 3/4 tsp vanilla
- Using mixer, blend sugar & cream cheese till smooth
- Add eggs, 1 at a time, mixing well between each addition
- add vanilla and sour cream; blend; pour into cooled graham cracker crust.
TOPPING
- 4 cups thinly sliced & peeled apples (I like Granny Smith)
- 1/3 c sugar
- 1/2 tsp cinnamon
- 1/4 cup crushed pecans
- Marzetti’s Caramel Apple Dip (drizzle on cooled cheesecake, do not bake)
- Toss apples, sugar and cinnamon; spoon over cream cheese layer; sprinkle with pecans.
- Bake at 350 degrees for 1 hour, 10 min (insert a toothpick and if it comes out clean, it’s ready).
- Chill completely, refrigerate; drizzle with warmed caramel sauce before serving.
- Loosen that belt buckle and enjoy!