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I didn’t think I would like this as much as I did, but it rocked! I wanted to make bite sized pieces so I bought a 8×11 ish foil pan. I made 1 1/2 the crust. I used a vanilla bean caramel sauce, the same one I used for the chocolate toffee cupcakes. I should have used more pecans, now that I look at the picture. I think I used 3 ish teeny granny smith apples and 1 big apple. And I had some leftover too. But I didn’t want a huge layer of apples because I was skeptical. Cold sauteed apples? I didn’t think it would be great but I was wrong. I used the same amount of cheesecake as the recipe even though I was using a bigger pan. It was a good amount of cheesecake, but it could have been a little thicker. I skipped the topping.

http://traceysculinaryadventures.blogspot.com/2011/11/caramel-apple-cheesecake-pie.html

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