Caramel Apple Cheesecake

Crust
 
1 1/2 c Graham cracker crumbs

2 tb Sugar

1/4 c Melted butter

Filling

16 oz Cream cheese; softened

1 c Sugar

3/4 ts Cinnamon

1/2 ts Apple pie spice

1 2/3 c Applesauce

2 tb Lemon juice

5 Eggs

Caramel Pecan Sauce

1/2 c Sugar

1/2 c Whipping cream

1 tb Butter

1/3 c Coarsely chopped pecans

Crust:
Combine crumbs, sugar and butter. Press on bottom and up sides of a 9" springform pan. Bake at 375� until edges begin to brown, about 10 minutes. Cool slightly on a wire rack.

Filling:
Beat cream cheese, 1 cup sugar, cinnamon and apple pie spice until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.

Pour into crust. Place on a cookie sheet and bake at 375� 40-45 minutes or until nearly set in center. Cool on a wire rack 15 minutes before loosening side of pan. Let cool another 30 minutes, then remove side. Cool completely; chill at least 4 hours.

To serve, cut into wedges and top with sauce.

Sauce:
Melt sugar in heavy saucepan without stirring, shaking pan occasionally, until golden brown. After mixture begins to bubble, stir as needed. Remove from heat; pour in cream carefully. Stir in butter. Return to heat; cook and stir until smooth and heated through. Stir in pecans. Cool.

Makes about 1 cup.

AUTHOR: B.J.