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1
Graham Cracker Crust: Mix first four ingredients well.
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2
Press evenly into bottom on greased 9 inches cheesecake pan.
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3
Set aside.
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4
Have all ingred at room temp and preheat oven to 350.
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5
Caramel Apple pie Filling : Put apple pie filling in a small bowl.
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6
Remove 1 or 2 tbsp of sauce.
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7
Stir in fresh sliced apples.
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8
In large bowl, thoroughly beat cream cheese, sugar and cornstarch with an electric mixer.
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9
Add eggs one at a time, beating well after each addition.
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10
Add cinnamon, vanilla and lemon extracts, and nutmeg.
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11
Pour half of batter onto crust.
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12
Spoon on 1 cup of pie filling.
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13
With some of remaining batter, make a rim around inside edge of pan, as if to seal filling inches Pour remaining batter over pie filling.
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14
Top with remaining pie filling.
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15
Without disturbing crust, swirl the handle of a knife through cake to distribute fruit evenly.
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16
Bake at 350 for 15 minute
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17
Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
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18
Remove from oven and run knife around inside edge of pan.
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19
Turn oven off and return cake to over for additional 2 hours Chill overnight.
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20
Caramel Frosting:
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21
In a small, heavy saucepan, melt butter.
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22
Stir in brown sugar, cream of tartar, and milk.
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23
Bring to a boil.
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24
Turn heat off and cool to lukewarm, about 110*.
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25
Stir in vanilla and powdered sugar.
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26
Beat with an electric mixer until creamy add a little milk if too thick.
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27
It will thicken after it is on the cake.
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28
Spread warm frosting on the cake, creating a design.
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29
Keep chilled.
