Apple-pecan-toffee Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 1/4 cups finely chopped pecans (lightly toasted)
• 2/3 cup flour
• 1/2 cup flaked coconut
• 1/3 cup margarine or 1/3 cup butter, melted (you may need a little more)
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup frozen apple juice concentrate, thawed
• 3 eggs
• 3/4 cup finely chopped peeled apple
• 2 medium red apples or 2 medium yellow apples, peeled,cored,cut into thin slices (or both)
• 1/4 cup caramel topping
• additional pecans, finely chopped
• coconut

Recipe

• 1 to lightly toast the pecans, spread on a baking sheet and bake at 375 degrees for 5 to 10 minutes, stirring a few times, being careful not to let them burn.
• 2 cool completely.
• 3 crust: combine pecans, flour and coconut in medium bowl.
• 4 stir in melted margarine or butter.
• 5 place in an 8 inch springform pan and press onto the bottom and 2 inches up sides.
• 6 set aside.
• 7 filling: beat cream cheese in large bowl with electric mixer until fluffy.
• 8 gradually beat in the sweetened concensed milk.
• 9 add the apple juice and eggs, beating on low speed until combined.
• 10 stir in the chopped apple.
• 11 pour into prepared pan and place springform pan on a baking sheet turned upside down.
• 12 bake in a 375 degree oven for 45 to 50 minutes (center should appear nearly set when shaken gently).
• 13 cool in pan on wire rack for 20 minutes.
• 14 loosen crust from sides of pan.
• 15 cool 30 minutes longer; remove sides of pan and cool completely.
• 16 poach apple slices in water in a large skillet for about 1 1/2 minutes or until soft; drain.
• 17 chill cheesecake and apple slices in refrigerator overnight.
• 18 before serving: arrange apple slices on top of cheesecake.
• 19 drizzle with warmed caramel topping.
• 20 sprinkle lightly with additional pecans and coconut.
• 21 store leftovers, covered, in refrigerator.