Dutch Caramel Apple Cheesecake with Pecan Crust

Dutch Caramel Apple Cheesecake with Pecan Crust

20 pecan sandies
1/2 cup chopped pecans
2 tbsp very soft butter
CHEESECAKE FILLING
3-8 OZ Cream cheese, room temperature
1 can sweetened condensed milk(14.5 ozs)
2 tspoons vanilla
1 tsp cinnamon
3 large eggs, room temperature
1 can apple pie filling, or 1 1/2 cups your own homemade

DUTCH TOPPING

1/2 Cup pecans chopped
1/4 cup melted margarine or butter
1/2 cup graham cracker crumbs
1/4 cup flour
2 tsp cinnamon
1 tsp nutmeg

blend all together will in blender or food processor till fine crumbs
form. Set aside to use at end of baking cycle.

Process above ingredients for crust in food processor until crumbs
are nice and moist pat into a 10 inch springform pan and bake in
preheated 350 degree oven for 8 minutes. Remove and cool on wire
rack.Lower oven temperature to 325. Place a pan with abut 2 inches
water in bottom of oven, to create moist atmosphere.
In lg mixing bowl, cream sweetened condensed milk, and 3-8 oz
softened cream cheese. When well blended, add 3 large eggs, one at a
vanilla, and 1 tsp cinnamon. Beat until well blended. Pour into
crust. Top with Apples from Pie Filling, placing apples in fan around
the cheesecake. You won't need whole can. Save the rest for something
else, it will freeze fine. Bake for 35 minutes, pull from oven and
sprinkle dutch topping on and pat well. Return to oven for 15
minutes. Remove cheesecake and run knife round edges of cake to
loosen. TURN OVEN HEAT OFF. Return cheesecake to oven and crack door
and let set one hour, to slowly start cool down.(this cooling method
will help you bake a crack free cheesecake) Remove and finish cooling
on wire rack. Chill for 3 hours then remove sides of springform pan.
Drizzle with caramel sauce of our choosing, when serving. I just
slice it into 12 or 16 servings and plate it standing up, then
drizzle sauce over plate and cheesecake