From: email@example.com (Janet Morrissey) Date: Sat, 02 Sep 95 14:06:08 GMT Heat oven to 450 F. Beat butter and sugar at medium until light and fluffy. Blend in egg. Add flour and mix well. Spread dough onto bottom and sides of a 9-inch springform pan. Bake 10 minutes. Reduce over to 350 F. Beat cream cheese, 1/3 cup sugar, and flour til well blended. Add eggs, on at a time, mixing well after each addition. Blend in the sour cream. Toss apple in remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Swirl 1/4 cup caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven and let cool in oven for 1 hour. Loosen cake from rim of pan and chill 4 hours or over night. Top with remaining caramel topping and pecans. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8|
|Calories from Fat: 377 (43%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 511.2mg||157 %|
|Sodium 434.2mg||15 %|
|Potassium 303.9mg||8 %|
|Total Carbohydrate 111.2g||33 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 109.6g|
|Protein 19.6g||28 %|
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Calories per serving: 882
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