Cake:
6 tb Unflavored gelatin
1 c Boiling water
2 lb Cream cheese; room
-temperature
2 c Confectioners’ sugar
1 c Heavy cream; lightly
-whipped
Crumb base:
2 c Graham cracker crumbs
2 tb Sugar
2 Red apples; cored, sliced,
Chopped
1/2 c Chopped walnuts
Caramel topping
Grease a 12-inch springform pan and line bottom with waxed paper. In a
small bowl, dissolve gelatin in water and let it cool. Beat together cream
cheese and confectioners’ sugar until light and fluffy. Add gelatin and
beat until thoroughly mixed. Fold in heavy whipped cream and turn mixture
into prepared pan and chill. Blend together graham cracker crumbs, sugar
and butter. Sprinkle mixture over chilled cheese cake. Press crumbs into
surface lightly. Turn cheesecake over, crumb-side down and remove from pan.
Top with chopped apples and walnuts. Generously pour caramel sauce over the
top.
Yields
1 Servings