Caramel Apple Cheesecake

This Thanksgiving I wanted to make a fall dessert but wanted to do something other than pumpkin pie or pecan pie.

I found this recipe on foodnetwork.com but I altered it a little bit. That’s my thing never leave anything without an original touch.

Ingredients:

For Crust

one pkg cinnamon graham crackers crushed

1/2 cup butter melted

hand-full of sugar

For Filling:

1 can apple pie filling (21 oz)

2 80z pkgs of Cream Cheese softened

1/2 cup sugar

2 eggs

1/2 tsp vanilla

For Caramel Sauce:

2 cups sugar

1/3 cup water

3/4 cup heavy whipping cream

1/2 tsp vanilla

1 tsp cinnamon

To make crust combine graham cracker crumbs, melted butter and sugar. Stir until well coated and then pat into bottom and up about 1 inch of the sides of a spring-form pan.

Pour apple pie filling into crust reserving about 1/4 of the filling for topping the cheesecake.

To make filling blend cream cheese and sugar until smooth add vanilla, then eggs one at a time. Pour filling into crust. Bake at 350* for 35 minutes. Let cool for about an hour.

To make caramel apple topping:

In a sauce pan combine sugar, water, and cinnamon heat on med-low until sugar dissolves, bring to a boil and hold for 8 minutes, until sugar becomes a golden brown color. Be very careful as sugar mix is very hot. Turn off heat then add cream,vanilla, this will splatter and burn if it comes in contact with you so stand back. Return to low heat and stir constantly until sauce is smooth ( a couple minutes). Allow to cool for about an hour. This will make more than needed for this recipe, you can store it in an air tight container in the fridge for a month. It makes a great topping for ice cream, sponge cake put it in coffee or tea. Anyway on with the recipe take 3/4 - 1 cup of the caramel sauce and combine with remaining apple pie filling, stir until smooth then pour on top of cheese cake. Chill 4 hours then serve and Enjoy!