---------- Recipe via Meal-Master (tm) v8.05
  Categories: Fruits, Cakes
       Yield: 16 Servings
       2 c  Flour
     1/2 ts Baking soda
       1 ts Cream of tartar
     1/4 ts Salt
       1 c  Butter
     3/4 c  Sugar
       1 ts Vanilla
       2 lg Eggs
            Cream cheese filling:
      16 oz Cream cheese
       2 ts Vanilla
     1/3 c  Sugar
       2 tb Heavy cream
            Custard topping:
       1 c  Heavy cream; less 2 t
       2    Eggs
     1/2 c  Sugar
       1 tb Lemon juice
     1/2 ts Cinnamon
     1/8 ts Nutmeg
            Apple topping:
       3 lb Apples; 9 medium
     1/2 c  Pecans; finely chopped
   CAKE: Preheat oven to 350. tightly wrap the outside of a 9 springform pan
   with foil so it covers the bottom and sides of the pan. Butter the inside
   of the pan. On waxed paper, stir together the flour, soda, cream of tartar
   and salt. In large bowl cream butter, sugar and vanilla. Beat in eggs, then
   flour mixture until blended. With wide spatula, spread batter over bottom
   and sides of pan. Refrigerate. Without washing beater, make cream cheese
   filling and custard topping. CREAM CHEESE FILLING: Beat all ingredients
   together. CUSTARD TOPPING: Beat all ingredients together. APPLE TOPPING:
   Pare and core the apples. Cut into 1/8 to 1/4 slices. Remove pan from
   refrigerator; spread cream cheese filling over bottom. Arrange apples over
   filling; pour custard topping over apples. Sprinkle with pecans. Bake on
   rack below center of oven for 1 hr. Cover top with foil and continue baking
   50-60 min. more until custard is set. Place on rack to cool. Remove foil;
   loosen sides; remove band. Posted on Prodigy by Bette Leland.