Lisa's Southern Kitchen

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Ingredients:

Crust

• 2 cups Graham Cracker Crumbs

• 2 cups Granulated Sugar

• 4 tbsp. Melted Butter

Cheesecake Filling

• 1 container Cream cheese, softened

• 1 cup Sour Cream

• 1 cup Granulated Sugar

• 1/2 tsp. Ground Cinnamon

• 1/2 tsp. Ground Nutmeg

• 1/2 tsp. Ground Allspice

• 1/2 tsp. Ground Ginger

• 1 Tbsp. Fresh Lemon Zest from one lemon

• 1 tbsp. Vanilla Extract

• 4 Eggs, at room temperature

• 1 Egg Yolk, at room temperature

Apple Topping

• 4 Apples, peeled, cored and thinly sliced

• 2/4 cup Chopped Pecans

• 2 tbsp. Fresh Lemon Juice from one lemon

• 1 tbsp. Vanilla Extract m

• 1 tbsp. Cornstarch

• 1/2 cup Light Brown Sugar

• 1/2 cup Granulated Sugar

• 1 tsp. Ground Cinnamon

• 1/2 tsp. Ground Nutmeg

• 1/2 tsp. Ground Ginger

• 1/2 tsp. Salt

• 1 jar of store brought Caramel Sauce for drizzling over top

Instructions:

1. Preheat oven to 350 degrees and line a spring form cake pan with parchment paper and spray with cooking spray.
2. In a food processor add in the graham cracker and pulse until come crumble. Add in the butter and sut, stir until combined.
3. Place graham cracker crumbs in the bottom of spring form cake pan and press down evenly bottom of the pan.
4. Place in the oven at 350 degrees about 10 minutes and take it out of the oven and let it cool completely.
5. In a bowl of stand up mixer add in the cream cheese and beat well until smooth and fluffy about 4 minutes.
6. Add in the sour cream and lemon zest, vanilla extract, beat well until combined. Add in the eggs one at time and add in egg yolk, beat well until combined and smooth.
7. Pour the filling into pan evenly in the crust and place the pan in water-bath and place in the oven.
8. Bake for 70 minutes until center is firm. Turn off the oven and open oven door slightly to cool in the oven for 55 minutes and then take it out of the oven.
9. Let cheesecake cool completely on wire rack. Then wrap cheesecake in plastic wrap place in the fridge about 6 hours or overnight.

Apple & Caramel

1. In a bowl add in the cornstarch and lemon juice, stir well mixed.
2. In a skillet over med high heat add in the butter cook until melted and then add cornstarch and apples, pecans , stir well and cook about 5 minutes.
3. Add in the vanilla extract and stir well to combined.
4. Pour the caramel sauce over the cheesecake and then pour apple filling on top.