| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheese |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Margarine |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1 1/4 |
c |
Flour |
| 2 |
pk |
8-ounce cream cheese, soften |
| 2/3 |
c |
Sugar |
| 2 |
tb |
Flour |
| 3 |
|
Eggs |
| 1/2 |
c |
Sour cream |
| 1 |
c |
Peeled chopped apple |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
c |
Caramel topping |
| 1/4 |
c |
Chopped pecans |
INSTRUCTIONS
BASE
BODY
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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