Caramel Apple Cheesecake

Start out with making the apple mixture. Set it aside then and use later in the recipe!

• 1 1/2 – 2 c. apples, peeled, cored, and chopped to desired small pieces
• 1/2 c. brown sugar
• 1/2 c. flour

Now make the crumb topping, but set it aside for later in the recipe:

• 1/4 c. butter, melted
• 1/2 c. brown sugar
• 1/2 c. flour
• Mix together to make a crumble.

Make the actual cheesecake mix next:

• Beat together until well blended:
• 16 oz. cream cheese, soft
• 3/4 c. granulated sugar
• 2 t. lemon juice
• Add:
• 2 eggs
• Make sure it is blended, but don’t actually beat it hard.

The next steps are:

• Set your 9″ pie plate on the counter
• Press graham cracker crust in it
• gently spoon the prepared apples onto the crust
• pour the cheesecake mixture over the apples
• sprinkle the top of the cheesecake with the crumble

Bake at 350 degrees for 40-45 minutes. Cool on the counter top for about 1 hour. Place into the refrigerator UNCOVERED for about 3 hours, or until cold. Cover and refrigerate until ready to eat. Drizzle caramel sauce on when serving.

~~~~I have put caramel drizzle over the apples a few times, but it seems to just harden the graham crackers and just absorb into the cheesecake without enough flavor for my liking. ~~~~~