Creamy Caramel Apple Cheesecake

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, combine the graham cracker crumbs, 3 tablespoons sugar, 2 tablespoons pecans, and 1/2 teaspoon cinnamon. Stir in the melted butter until well combined. Press the mixture onto the bottom of a lightly greased 9-inch springform pan. Bake for 10 minutes, then place the pan on a wire rack to cool.

2. 2

   In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add the eggs and beat on low speed just until combined. Stir in the vanilla. Pour the cheesecake batter over the prepared crust.

3. 3

   In a separate bowl, toss the chopped apples with the lemon juice, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Spoon the apple mixture over the cheesecake batter. Return the pan to the baking sheet.

4. 4

   Bake for 55-60 minutes, or until the center is almost set. Allow the cheesecake to cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen. Drizzle 4 tablespoons of the caramel topping over the top. Cool the cheesecake for 1 hour, then refrigerate it overnight.

5. 5

   Just before serving, garnish the cheesecake with the sweetened whipped cream. Drizzle the remaining 2 tablespoons of caramel topping over the top and sprinkle with the remaining 2 tablespoons of chopped pecans.