Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375. crust: combine walnuts and flour; mix in melted butter. press into bottom and 1-2 inches up sides of 9" springform pan. filling: in large bowl beat cream cheese, add milk, apple juice and eggs. beat only until combined. stir in chopped apples. place springform pan on shallow baking pan. bake for 40-45 minutes. while baking, poach apple slices for 1-2 minutes, or until soft. drain and refrigerate until needed. cool cheesecake on wire rack for 15 minutes. loosen crust from sides. cool 30 more minutes; remove pan sides. cool completely. refrigerate 5 hours or overnight. arrange apple slices on top of cheesecake. drizzle with warm caramel topping and serve.

Target recipe: push a wooden cocktail stick into each apple core, making sure they are secure. put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. add the remaining ingredients and bring to the boil. boil until the temperature reaches the soft crack stage 143 c (290 f), when a little of the syrup dropped into cold water separates into hard but not brittle threads. brush down the sides of the pan occasionally with a pastry brush dipped in cold water. do not stir. dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. do not keep for more than 1 day.