Apple Pie Cheesecake With Warm Caramel Sauce

Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.

Yield: Makes 16 servings

Ingredients

• 18  honey graham cracker sheets
• 1  tablespoon  sugar
• 1/2  teaspoon  ground cinnamon
• 1/2  cup  butter, melted
• 3  (8-ounce) packages cream cheese, softened
• 1  cup  sugar
• 3/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• 3  large eggs
• 1  (8-ounce) container sour cream
• 1/2  teaspoon  vanilla extract
• 1  (21-ounce) can apple pie filling
• 1/2  cup  raisins
• Caramel Sauce

Preparation

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.

Sheryl Hall, Marriottsville, Maryland, Southern Living Cook-Off Cookbook, Oxmoor House, JULY 2004