Apple Cheesecake

CRUST:
1 c. graham cracker crumbs
3 T. sugar
½ t. ground cinnamon
¼ c. butter, melted
2 T. finely chopped pecans
FILLING:
3 (8oz) blocks cream cheese, softened
¾ c. sugar
3 eggs
¾ t. vanilla extract
TOPPING:
2-1/2 c. chopped peeled apples

1 T. lemon juice
¼ c. sugar
½ t. ground cinnamon
6 T. caramel ice cream topping, divided
whipped topping
2 T. chopped pecans


Combine the crust ingredients; press onto the bottom of a lightly greased 9" springform pan. Bake @ 350 for 10 minutes; cool.
In mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust.
Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
Bake @ 350 for 55-60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.
Yield: 12 servings.