Apple of your eye cheesecake is exquisite cheesecake with apples, caramel and pecans wins me more compliments than anything else I make. My husband’s co-workers say it’s too pretty to cut but agree it’s well worth it to do so. From Debbie Wilson of Sellersburg Indiana.

Ingredients

1 cup graham cracker crumbs (about 16 squares)

3 tablespoons sugar

2 tablespoons finely chopped pecans

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese,

softened

3/4 cup sugar

3 eggs, lightly beaten

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

Method 

In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. 

Press onto the bottom of a lightly greased 9-in. springform pan. Place pan on a baking sheet.

Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on).

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla.

Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.

Bake for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight.

Remove sides of pan. Just before serving, garnish with whipped cream.

Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.