Caramel-Apple Cheesecake

Directions

Garnish: Toasted chopped pecans

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Caramel-Apple Sauce:

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1 (12-ounce) package STOUFFER'S® Harvest Apples

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1 cup sour cream

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1 ( 16-ounce) package light brown sugar

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Stir together first 4 ingredients; press mixture evenly on bottom and three-fourths up sides of a 10-inch springform pan coated with cooking spray. Freeze 20 minutes.

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Thaw harvest apples in microwave at MEDIUM (50% power) 6 to 7 minutes; let stand 2 minutes. Stir together apples and flour.

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Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture and 1/2 cup brown sugar. Cook, stirring constantly, 3 to 4 minutes or until mixture is thickened. Remove from heat.

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Beat cream cheese and remaining 1 1/2 cups brown sugar until blended; add eggs, 1 at a time, beating after each addition. Add vanilla; beat until blended. Pour half of mixture into prepared crust. Gently spoon apple mixture on top, spreading to within 1-inch of edge. Spoon remaining cream cheese mixture over apple mixture, starting at outer edge and working toward the center.

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Bake at 350°F (175ºC) for 1 hour. Turn off oven, and let cheesecake stand in oven 30 minutes. Cool on a wire rack. Chill 8 hours. Serve with Caramel-Apple Sauce and, if desired, whipped cream. Garnish, if desired.

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Caramel-Apple Sauce: Thaw harvest apples in microwave at MEDIUM (50% power) 6 to 7 minutes; let stand 2 minutes.

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Stir together sour cream and brown sugar in a large saucepan. Cook over low heat, stirring constantly, 4 to 5 minutes or until sugar is melted and mixture is smooth. Stir in apples. Cool. (Mixture will thicken.) Chill, if desired.

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