BASE
1/3 c Margarine 1 ea Egg
1/3 c Sugar 1 1/4 c Flour
BODY
2 pk 8-ounce cream cheese, soften 1 c Peeled chopped apple
2/3 c Sugar 3/4 ts Cinnamon
2 tb Flour 1/2 c Caramel topping
3 ea Eggs 1/4 c Chopped pecans
1/2 c Sour cream
BASE: Beat margarine and sugar until light and fluffy. Blend in egg.
Add flour; mix well. Spread dough onto bottom and sides of 9-inch
springform pan. Bake at 450, 10 minutes.
BODY: Combine cream cheese, 1/3 cup sugar and flour, mixing at
medium speed until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream. Toss apples in
remaining sugar and cinnamon. Stir into cream cheese mixture. Pour
over crust. Swirl 1/4 cup caramel topping into cream cheese mixture.
Bake at 350, 1 hour. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Top with remaining caramel topping and
pecans.
Yields
6 servings