caramel apple cheesecake

Boston, MA
Updated on Nov 11, 2010

Sooo Good! I'm not sure if this wasn't originally one of those Kraft-Philly Recipe's, but I now see that Paula Dean also claims it as her own. Either way I was at first a little skeptical to try it since it called for canned apples, etc. But boy am I glad I did! It is absolutely incredible!

prep time 15 Min
cook time 35 Min
method ---
yield 8-12 serving(s)

Ingredients

  • 21 oz cans apple fruit filling - devided
  • 2 8oz packages softened cream cheese
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 - eggs
  • 1/4 cup caramel ice cream topping
  • 12 - whole pecans (pecan halves)
  • 3-4 tablespoons chopped pecans
  • 1 - 9 or 10 inch graham cracker crust prepared in glass pie plate (or use ready made crust which is what the original recipe calls for).

How To Make caramel apple cheesecake

  • Step 1
    Preheat oven to 350
  • Step 2
    Reserve 3/4 cup apple filling. Spoon remaining filling into crust.
  • Step 3
    Beat together cream cheese, sugar & vanilla.
  • Step 4
    Add eggs and beat well. Pour over apple filling.
  • Step 5
    Bake 35 min's or until center is set.
  • Step 6
    Cool
  • Step 7
    Mix reserved apple filling & caramel topping in small saucepan & heat about 1 minute.
  • Step 8
    Arrange apple slices around outside edge of cheesecake.
  • Step 9
    Spoon caramel sauce over the cheesecake & spread evenly.
  • Step 10
    Decorate w/pecan halves around edges (alternating in between sliced apples). Sprinkle w/chopped pecans
  • Step 11
    Refrigerate at least overnight ... *but best prepared a day or two in advance.
  • Step 12
    It actually turns out much nicer than the picture shows, but it's the only one I could find to post. The presenation is much nicer when apples and pecans are alternately arranged around the edge as the directions say, with the chopped pecans sprinkled around the middle. But no matter what it looks like ... you will love every bite!

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