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| 1/3 Tasse | margarine |
| 1/3 Tasse | sugar |
| 1 | egg |
| 1 1/4 Tasse | flour |
| 2 Packung | 8-ounce cream cheese, soften |
| 2/3 Tasse | sugar |
| 2 Esslöffel | flour |
| 3 | eggs |
| 1/2 Tasse | sour cream |
| 1 Tasse | Peeled chopped apple |
| 3/4 Teelöffel | cinnamon |
| 1/2 Tasse | Caramel topping |
| 1/4 Tasse | pecans chopped |
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Base: Beat margarine and sugar until light and fluffy. Blend in egg.
Add flour; mix well. Spread dough onto bottom and sides of 9-inch springform pan. Bake at 450, 10 minutes.
Body: Combine cream cheese, 1/3 cup sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Toss apples in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mixture.
Bake at 350, 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining caramel topping and pecans.
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