Carmel Apple Sundae Cheesecake

Curst:
1/3 cup margarine
1/3 cup sugar
1 egg
1¼ cups flour

Filling:
2 pkg (8oz each) Philadelphia Brand® cream cheese, softened
2/3 cup sugar
2 tbsp. flour
3 eggs
½ cup sour cram
1 cup chopped peeled apple
¾ tsp. cinnamon
½ cup caramel topping
¼ cup chopped pecans

Beat margarine and 1/3 cup sugar until light and fluffy. Blend in 1 egg, add 1¼ cups flour, mix well. Spread dough onto bottom and sides of 9” springform pan. Bake at 450° for 10 minutes

Reduce oven temp to 350°. Beat cheese, 1/3 cup sugar, and 2 tbsp. flour until blended. Add eggs, 1 at a time, mix well after each addition. Blend in sour cream

Toss apples in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over hot crust. Gently swirl ¼ cup caramel topping into cream cheese mixture.

Bake 1 hour. Loose cake from rim of pan. Cool before removing the rim from pan Refrigerate until chilled. Before serving, top with remaining caramel
topping and pecans

10 to 12 servings