Caramel Apple Cheesecake
The Lovely Paula Deen has done it again with providing this awesome recipe. I LOVE IT. I also love cheesecake….caramel… and apples… This is my kinda dessert!
What you need:
1 can apple pie filling
1 graham cracker crust
2 packages of cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
What to do:
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside.
Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
I had the opportunity to try Fat Toad Farm Caramel in one of my desserts for Thanksgiving and LOVED it. The caramel was sweet and rich in caramel taste and very creamy. Went perfect for my Caramel Apple Cheesecake. Will definitely be looking into getting more Fat Toad Farm Caramel
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