Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 tablespoons finely chopped pecans
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 3/4 teaspoon vanilla extract
• 2 1/2 cups chopped peeled apples
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons caramel ice cream topping, divided
• sweetened whipped cream
• 2 tablespoons chopped pecans

Instructions

1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.

2. Bake at 350 degrees for 10 minutes; cool.

3. In a mixing bowl, beat cream cheese and sugar until smooth.

4. Add eggs; beat on low just until combined.

5. Stir in vanilla.

6. Pour over crust.

7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling.

8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.

9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.

10. Carefully run a knife around edge of pan to loosen.

11. Drizzle with 4 tablespoons caramel topping.

12. Cool for 1 hour.

13. Refrigerate overnight.

14. Remove sides of pan.

15. Just before serving, garnish with whipped cream.

16. Drizzle with remaining caramel; sprinkle with pecans.

17. Store in refrigerator.