Caramel Apple Cheesecake Pie
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- 1 can(s)
- apple pie filling
- graham cracker pie crust
- 2 pkg
- cream cheese (8 oz) at room temperature
- 1/2 c
- 1/4 tsp
- vanilla extract
- 1/4 c
- caramel topping
- 1/2 pkg
- pecan pieces (or enough to sprinkle over pie)
1Preheat oven to 350 degrees. Toast graham cracker crust for 5 min.
2Reserve 3/4 cups of apple filling, set aside. Spoon the remaining filling into the crust.
3Beat together the cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over pie filling.
4Bake for 30 to 35 minutes or until the center of the pie is set. Cool to room temperature.
5Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute or until spreadable.
6Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Sprinkle with chopped pecans.
7Refrigerate for 3 hours.