caramel apple pecan cheesecake
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I do like a variety and going through my cook books (I have several, more than 100) I wanted something different. I saw two cheesecake recipes, liked them both, but didn't want to make two cheesecakes. So, I combined the recipes minus a few ingredients and the end result is a cheesecake that my friends always ask for when we have a get together. You don't want to pre-bake the crust, because if it has to bake longer you take the risk of burning it. I haven't tried this yet but I had considered a caramel drizzle over the top of the cake (I love caramel).
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yield
10 -12
prep time
40 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For caramel apple pecan cheesecake
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1 cgraham cracker crumbs
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1/2 cfinely chopped pecans
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3 Tbspsugar
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1/4 tspcinnamon
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1/4 cbutter or margarine, melted
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2 - 8 oz pkgphiladelphia brand cream cheese, softened
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1/2 csugar
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2eggs
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1/2 tspvanilla
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4 cthinly peeled apple slices
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1/3 csugar
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1/2 tspcinnamon
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1/4 cchooped pecans
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1 - 14oz bagcaramels
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1 - 5oz canevaporated milk
How To Make caramel apple pecan cheesecake
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1Preheat oven to 350 degrees.
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2Stir together crumbs, finely chopped pecans, 3 tblsp sugar, ½ tsp cinnamon and butter; press onto bottom of 9-inch spring-form pan. Do not bake the crust!
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3Microwave caramels with evaporated milk in microwave safe bowl or pan on high 4-5 minutes or until melted stirring occasionally. Pour into crust, add pecans if desired (chopped or whole however you want them.
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4Beat cream cheese and ½ cup sugar in large mixing bowl at medium speed with electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in vanilla; pour over crust.
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5Toss apples with combined 1/3 cup sugar and ½ tsp cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with chopped pecans. (Do not try to be clever by using pie filling, already tried that it is too heavy and the cake will not rise in the oven.)
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6Bake 1 hour and 10 minutes (longer if the center has not set this is why you do not pre-bake the crust). Loosen cake from rim of pan; cool before removing rim from pan. Chill up to four hours before serving. Enjoy.
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7NOTE: Use fresh apples with this recipe whatever you like. A friend suggested that I use pie filling instead and the cake did not rise as the pie filling was too much weight. The end results was a flat cheesecake, it tasted good but that was not my idea of a good cheesecake. You will not find this recipe (I don't think) in any books as it is a combination of two recipes minus a few ingredients.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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