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nor's caramel apple pecan cheese cake

(1 rating)
review
Private Recipe by
Nor Mac
Northern, MA

I created this dessert because of my love for caramel apples. The Cheesecake layer I created, is a no bake caramel cheesecake. The techniique gives it a richer flavor. I wanted the richness and consistency of a baked cheesecake with out baking. This cake has a Pecan crust, apples,and caramel. It is topped off with toasted pecans. I shared some with my neighbors and my family. We all love it. Enjoy!

(1 rating)
yield 8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For nor's caramel apple pecan cheese cake

  • NOTE: YOU MAY USE CANNED PIE FILLING OR MAKE MY HOMEMADE VERSION
  • 1
    can apple pie filling
  • HOMEMADE APPLE FILLING
  • 4
    medium apple thin sliced
  • 1 c
    water to cover
  • 1/3 c
    packed brown sugar
  • 1 tsp
    cinnamon
  • 1/4 tsp
    ginger
  • 1/4 tsp
    nutmeg
  • 3 Tbsp
    corn starch
  • 1/4 c
    water
  • PIE CRUST
  • 3/4 c
    flour
  • 3/4 c
    toasted pecans divided( measure before processing)
  • 1/4 c
    plus 2 tb melted butter
  • 1/3 c
    brown sugar packed
  • CHEESE CAKE
  • 1 can
    condensed milk
  • 4 Tbsp
    butter
  • 1 tsp
    salt
  • 16 oz
    cream cheese
  • 2 Tbsp
    brown sugar ( may add more or less to your taste)
  • 1 tsp
    vanilla extract
  • garnish caramel ice cream topping

How To Make nor's caramel apple pecan cheese cake

  • 1
    Measure pecans and finely chop in food processor. Toast in a skillet. Stir over medium high heat until they become fragrant, but not over browned. It should take 2-3 minutes. Mix 1/2 cup toasted pecans with all ingredients together in a bowl for piecrust. It should be crumbly but when squeezed together should hold well. If not add a little extra butter.
  • 2
    Press firmly into a springform bottom pan bottom and an inch up sides. Place in oven and bake at 350° for 15 minutes or until edges brown nicely. Remove from oven to cool.
  • 3
    While the pie shell is cooling. Make pie filling if not using canned. Place apples in a pan with one cup of water cinnamon, nutMeg, brown sugar, and ginger. Bring to a boil. Boil until softened. Remove from heat stir corn starch and a 1/4 cup of water together. Mix in with apples. Stir until thickened. Refrigerate to speed process.
  • 4
    Place contents of condensed milk and butter in a sauce pan. Bring to a boil while stirring. When mixture begins to boil. Refuce heat to medium. Stir constantly. Make sure not to burn. Stir until mixture becomes thick Like pudding. . Remove from heat and pour into a bowl. Cool mixture.
  • 5
    Beat cream cheese until smooth. Mix in the cooled condensed milk, brown sugar and vanilla. Beat until well combined and smooth.
  • 6
    Place Apple filling on the bottom of "cooled crust avoiding outside edge of crust. Top with cream cheese mixture spreading evenly. Sprinkle with remaining toasted pecans. Refrigerate 4 hours or overnight to set.
  • 7
    Garnish with caramel syrup and whipped cream If desired.
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