Blooming AppleCaramel Cheesecake

ACTIVE TIME: 45 min. TOTAL TIME: 10 hrs. SERVES: 16

Briefly cooking apple slices makes it a cinch to curl ’em into an impressive topping for our creamy treat

3 cups gingersnaps, finely ground 5 Tbs. butter

4 (8 oz.) pkgs. cream cheese,

at room temp.

12 ⁄ cups sugar

3

5 eggs

1 cup sour cream

2 Tbs. all-purpose flour

11⁄2 cups apple cider

1⁄2 cup caramel sauce

2 apples, cored, halved, sliced thin

1 Heat oven to 350°F. Coat 9"x3" springform pan with cooking spray. Mix crumbs and butter; press into pan bottom. Bake until set, 7–8 min. Cool.

2 Beat cream cheese and sugar until fluffy. Beat in eggs one at a time, then sour cream and flour until smooth. Pour into pan. Bake until set, 1 hr., 15 min. Run knife around cake to loosen. Cool. Chill 8 hrs.; remove side of pan.

3 In skillet, boil cider over high heat until thick. Add sauce and apples; over low, cook until apples soften, 8 min. Cool. Top cake with apples and glaze.

Per serving: Cal. 475 Pro. 7g Carb. 48g Fiber 1g Sug. 35g Chol. 132mg Sod. 317mg Total fat: 29g Sat. 16g Trans. 1g