This creamy cheesecake served with caramel sauce turns out to be a mouthwatering dessert.
cups gingersnap cookie crumbs
cup butter or margarine, melted
cup apple butter
packages (8 oz each) cream cheese, softened
tablespoons Gold Medal™ all-purpose flour
Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan in heavy-duty foil. In small bowl, mix cookie crumbs and butter. Press in bottom and 1/2 inch up sides of ungreased pan.
In medium microwavable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on High 2 1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in remaining 1/4 cup apple butter; set aside to cool.
In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed about 1 minute or until smooth and creamy. On low speed, beat in eggs, 1 at a time. Reserve 1/2 cup batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks. Pour over crust. Drop spoonfuls of reserved batter over the top. Cut through batter several times with knife for marbled design.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until center looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes, then remove from oven; cool completely at room temperature, about 2 hours. Cover and refrigerate at least 4 hours or overnight. Run metal spatula around cheesecake to loosen again. Remove side of pan; leave cheesecake on bottom of pan to serve.
In 1-quart saucepan, heat 30 caramels and the half-and-half over low heat, stirring frequently, until caramels are completely melted. Serve warm or cool over slices of cheesecake.
A food processor works well for making the cookie crumbs. You can also add the butter to the crumbs in the food processor and pulse a few times to mix them.
Use homemade or purchased apple butter for this recipe. Look for the apple butter near the jams and jellies.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.