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Apple Pie Cheesecake

1/3 cup butter
1/3 cup sugar
1 egg
1 1/3 cup flour

Preheat oven to 450 F.

Cream butter and sugar until light and fluffy. Blend in egg. Add
flour and mix well. Spread dough onto bottom and up sides of 9 inch
springform pan. (Use your fingertips - nothing else works with
this soft, sugar-cookie-type dough). Bake 10 minutes. Remove from
oven to cool.

Reduce oven to 350 F.

2 eight-ounce packages regular cream cheese, softened
2/3 cup sugar, divided
2 Tbsp flour
3 eggs
1/2 cup sour cream
1 cup chopped peeled pie apples (I used Granny Smith)
3/4 tsp ground cinnamon or more
1/2 tsp allspic or more
1/4 tsp nutme or more
1/2 cup caramel topping
1/4 cup chopped pecans

Beat cream cheese, 1/3 cup sugar and flour till well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour
cream and half the spices.

In small skillet, heat apples, remaining sugar, and remaining
spices. Add 1 teaspoon water and stir to coat. Heat until apples
just begin to soften. Cool.

If liquid remains in apple pan, stir up to 1 Tbsp of it into
cheesecake batter. Pour batter into baked crust. Drain remaining
liquid off the apples and spoon them onto the center of the cheesecake
batter. Drizzle with half the caramel sauce in a spiral pattern.

Bake for 45 minutes. Turn off oven and let cool in oven for 1 hour.
Loosen cake from rim of pan and chill for 4 hours or overnight.

Serve with remaining caramel (warmed) and pecans.


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