Caramel Apple Cheesecake

So yummy. I reserve this for extra-special occasions. Chills overnight.

• Ready In: 1 hr 55 mins
• Serves: 12

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

Directions

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.