Caramel Apple Cheesecake

Perfect for a fall party, this creamy cheesecake has apple slices baked right in. MORE+ LESS-

By Betty Crocker Kitchens

March 2, 2010

1 1/2

cups graham cracker crumbs

tablespoons sugar

1/4

cup butter, melted

packages (8 oz each) cream cheese, softened

1/2

cup sugar

eggs

cup chopped unpeeled apple

3/4

cup caramel topping

Frozen whipped topping, thawed

medium apple, sliced, if desired

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1

Heat oven to 350°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
2

In large bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. With spoon, fold in apples. Pour into crust-lined pan.
3

Bake 30 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of cheesecake; remove side of pan. Cool completely, about 1 hour. Refrigerate 1 hour or until chilled. Top individual servings with caramel topping, whipped topping and apple slice.

For a party, drizzle a bit of caramel topping on each plate and top with a wedge of cheesecake. Top each serving with additional caramel topping, the whipped topping and an apple slice.
Use chocolate graham cracker crumbs for a chocolate graham cracker crust.