Caramel Apple Cheesecake

CRUST:
1 1/2 cups Graham cracker crumbs
2 tbsp Sugar
1/4 cup Melted butter

FILLING:
16 oz Cream cheese; softened
1 cup Sugar
3/4 tsp Cinnamon
1/2 tsp Apple pie spice
1 2/3 cups Applesauce
2 tbsp Lemon juice
5 Eggs

CARAMEL PECAN SAUCE:
1/2 cup Sugar
1/2 cup Whipping cream
1 tbsp Butter
1/3 cup Coarsely chopped pecans

Combine crumbs, sugar and butter. Press on bottom and up sides of a 9" springform pan. Bake at 375° until edges begin to brown, about 10 minutes. Cool slightly on a wire rack. Beat cream cheese, 1 cup sugar, cinnamon and apple pie spice until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined. Pour into crust. Place on a cookie sheet and bake at 375° 40-45 minutes or utnil nearly set in center. Cool on a wire rack 15 minutes before loosening side of pan. Let cool another 30 minutes, then remove side. Cool completely; chill at least 4 hours.

To serve, cut into wedges and top with sauce.

Sauce:

Melt sugar in heavy saucepan without stirring, shaking pan occasionally, until golden brown. After mixture begins to bubble, stir as needed. Remove from heat; pour in cream carefully. Stir in butter. Return to heat; cook and stir until smooth and heated through. Stir in pecans. Cool.

Makes about 1 cup.