- 18 honey graham cracker sheets
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1/2 teaspoon vanilla extract
- 1 (21-ounce) can apple pie filling
- 1/2 cup raisins
- Caramel Sauce
How to Make It
Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.
Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.
Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.