Autumn Apple Caramel Cheesecake

Crust:

1 1/4 cups graham cracker crumbs
1/4 cup finely chopped walnuts
2 T brown sugar
1/4 cup melted butter

Fillings:

2 large Granny Smith Apples, peeled, cored and thinly sliced
3 T butter
1/2 t each cinnamon and nutmeg
4 8oz packages cream cheese, room temperature
1 cup sugar
5 large eggs
1/2 cup sour cream
3/4 cup toasted walnuts, chopped

Topping:

1 1/2 cups caramel ice cream topping


>how to make<

*Preheat oven to 350 degrees.
*In a small bowl mix together all the crust ingredients.
*Press into a 9" to 10" spring form pan bottom.
*Bake in oven 10 minutes.
*In a saucepan saute the apples in the butter about 8 minutes.
*Place walnuts on a cookie sheet and bake at 300 degrees for 8 to 10 minutes until golden brown.
*Mix in the cinnamon and nutmeg. Set aside.
*In a large bowl, mix the cream cheese with the sugar until smooth.
*Add eggs one at a time, beating after each.
*Blend in the sour cream, then fold in the walnuts and apple mixture.
*Pour into spring form pan and bake for 60 minutes.
*Transfer to rack and cool. Refrigerate.
*Release sides of pan and tither pour topping on top of cake or microwave sauce till warm and slice cheesecake then pour warm sauce on top.

-makes 12-

Note: This recipe was made by Margee Berry.