PECAN-CARAMEL APPLE CHEESECAKE

Pecan-Caramel Apple Cheesecake image

Rich, creamy, buttery, spicy. Our Pecan-Caramel Apple Cheesecake's got it all-but you won't have to peel a single apple to make it!

Provided by My Food and Family

Categories Dairy

Time 6h35m

Yield 16 servings

Number Of Ingredients 12

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Ingredients

5 Tbsp. butter, divided
1-1/2 cups graham cracker crumbs
1-1/2 cups plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. apple pie spice
1/4 tsp. ground cinnamon
1-2/3 cups applesauce
2 Tbsp. lemon juice
5 eggs
2 tsp. water
1/2 cup whipping cream
1/3 cup chopped PLANTERS Pecans

Steps:

Heat oven to 375°F.
Melt 1/4 cup (4 Tbsp.) butter; mix with graham crumbs and 2 Tbsp. sugar. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
Beat cream cheese, apple pie spice, cinnamon and 1 cup of the remaining sugar in large bowl with mixer until blended. Add applesauce and lemon juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, cook and stir water and remaining sugar in small heavy-bottom saucepan on medium heat 5 to 8 min. or until sugar begins to melt and becomes translucent; simmer on medium-low heat 5 to 10 min. or until golden brown, tilting pan occasionally to evenly distribute dissolved sugar on bottom of pan. (Do not stir.) Remove from heat. Add remaining butter; stir until melted. Stir in cream. Return to heat; cook and stir 1 to 2 min. or until well blended. Stir in nuts. Cool. Refrigerate until ready to use.
Serve cheesecake topped with caramel sauce.

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 220 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 5 g