Caramel Apple Cheesecake - cooking recipe

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
Filling
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract
Topping
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

Preparation

Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
Bake at 350 degrees for 10 minutes; cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add eggs; beat on low just until combined.
Stir in vanilla.
Pour over crust.
Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
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.
Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
Carefully run a knife around edge of pan to loosen.
Drizzle with 4 tablespoons caramel topping.
Cool for 1 hour.
Refrigerate overnight.
Remove sides of pan.
Just before serving, garnish with whipped cream.
Drizzle with remaining caramel; sprinkle with pecans.
Store in refrigerator.