BASE
1/3 c Margarine
1/3 c Sugar
1 ea Egg
1 1/4 c Flour
BODY
2 pk 8-ounce cream cheese, soften
2/3 c Sugar
2 tb Flour
3 ea 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
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