Dutch Caramel Apple Cheesecake with Pecan Crust

20 pecan sandies 1/2 cup chopped pecans 2 tbsp very soft butter CHEESECAKE FILLING 3-8 OZ Cream cheese, room temperature 1 can sweetened condensed milk(14.5 ozs) 2 tspoons vanilla 1 tsp cinnamon 3 large eggs, room temperature 1 can apple pie filling, or 1 1/2 cups your own homemade


1/2 Cup pecans chopped 1/4 cup melted margarine or butter 1/2 cup graham cracker crumbs 1/4 cup flour 2 tsp cinnamon 1 tsp nutmeg

blend all together will in blender or food processor till fine crumbs form. Set aside to use at end of baking cycle.

Process above ingredients for crust in food processor until crumbs are nice and moist pat into a 10 inch springform pan and bake in preheated 350 degree oven for 8 minutes. Remove and cool on wire rack.Lower oven temperature to 325. Place a pan with abut 2 inches water in bottom of oven, to create moist atmosphere. In lg mixing bowl, cream sweetened condensed milk, and 3-8 oz softened cream cheese. When well blended, add 3 large eggs, one at a vanilla, and 1 tsp cinnamon. Beat until well blended. Pour into crust. Top with Apples from Pie Filling, placing apples in fan around the cheesecake. You won't need whole can. Save the rest for something else, it will freeze fine. Bake for 35 minutes, pull from oven and sprinkle Dutch topping on and pat well. Return to oven for 15 minutes. Remove cheesecake and run knife round edges of cake to loosen. TURN OVEN HEAT OFF. Return cheesecake to oven and crack door and let set one hour, to slowly start cool down.(this cooling method will help you bake a crack free cheesecake) Remove and finish cooling on wire rack. Chill for 3 hours then remove sides of springform pan. Drizzle with caramel sauce of our choosing, when serving. I just slice it into 12 or 16 servings and plate it standing up, then drizzle sauce over plate and cheesecake

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