Preheat oven to 325°F. In medium bowl, combine all crust ingredients. Press mixture into bottom of springform pan. Bake 8-10 minutes. Remove from oven; cool completely.
In large bowl, beat cream cheese with electric mixer until light and fluffy. Beat in eggs, one at time, vanilla and 3/4 cup sour cream. Beat in sugar, cornstarch and cinnamon until mixture is smooth. Gently fold in caramel ice cream topping and apples. Pour into cooled crust. Place a shallow pan of water on bottom rack of oven. Place springform pan on cookie sheet in oven. Bake 1 - 1 1/4 hours. Turn oven off and leave for 1 hour. Remove from oven and refrigerate at least 4 hours or overnight.
Just before serving, prepare topping. In small bowl, blend 1 cup sour cream and confectioners' sugar; spread over top of cheesecake. Drizzle ice cream topping over sour cream mixture. Using knife or small spatula, gently pull caramel though sour cream.
Put a twist on a classic with Autumn Nut Cheesecake with Glazed Pecan Topping. Plain and orange-flavored batters create the marbled appearance of the cheesecake, and glazed pecans provide the finishing touch.
PLEASE NOTE: If you had an account on the previous version of Wilton.com you will need to reset your password. We apologize for the inconvenience but it necessary to maintain security of the information you have entrusted us with. Our goal is make it easy so you can make it amazing!
Get inspiration and great deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time.