Carmel Taffy Apple Cheesecake

We had a Sunday School Fellowship last weekend and we all had to bring soup and a dessert.

I made Chicken Taco Soup-my family's favorite and this new dessert-Carmel Taffy Apple Cheesecake.

My rule is I usually don't take something that I have never made before to something where other people will be eating it just in case it isn't good, but this looked so good I had to try it.  Plus, I was stuck in a rut of always making the same thing-so I ventured out and gave it a try.

It started with these pecans from our very own yard!

I sat and cracked them for about and hour to get enough for the crust and the topping. 

                                    

Here is some of the pecans as I was cracking them.  I got a lot of whole halves-hated to have to crush them up for the pie.

 This is after it came out of the oven-almost the last step.

Yummy-the finished product! Whipped cream-carmel topping and pecans on top.

I didn't even get a piece-my hubby did and he said it was good-I guess it was ok since I brought home an empty plate.

I say it was a thumbs up-I will try it again-maybe even around Thanksgiving for a second or third pie to have around the house for company.  I love fall-just something about it that makes me love to bake and sit around wrapped up in a blanket and read a good book.  We got a taste of fall this week-it dropped into the 30's at night.  A chill in the air.

Here is the recipe along with a corrected typo that I didn't see the first time I proofed this! Oh well.

TAFFY APPLE CHEESECAKE

Ingredients

1 cup graham cracker crumbs

1/2 cup finely chopped pecans

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 eggs

1/2 teaspoon vanilla extract

4 cups apples - peeled, cored and thinly sliced

1/3 cup white sugar

1/2 teaspoon ground cinnamon

1/4 cup chopped pecans

Directions

1.Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

2.In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

3.In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

4.Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake for about an hour-then top it with whipped cream and chopped pecans and drizzled it with a caramel topping.

On this Pathway-

Jill