Carmel Apple Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (21 oz.) can apple pie filling
1 (9-inch) graham cracker crust
2 ( 8-oz.) packages cream cheese, at room temp.
½ cup sugar
¼ teaspoon vanilla extract
2 eggs
¼ cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
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Directions: |
Directions:Preheat oven to 350º F. Spoon ¾ can apple pie filling into the crust. Add the remaining ¼ can of filling to a small saucepan and mix with the caramel. Heat over low heat until melted and spreadable, about 1 minute.
Whip the cream cheese in a large bowl until fluffy. Add sugar, vanilla and eggs and beat until smooth, a few seconds. Pour this over the pie filling.
Bake until the center of the cake is set, 30 to 35 minutes. Cool to room temperature.
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 cake until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This cheesecake is wonderful. It is a great choice for a fall dessert for a church get together (even though Faith does not like nuts!) Others will love it!
This picture is one of my favorite pictures of me and my girl. I am not really sure why though...lol
This was taken on one of our girl trips. We were in Washington D.C. and had taken a totally unplanned LONG walk on a very HOT day and happened upon this quaint little lemonade specialty shop. Not sure if the lemonade was really as good as it tasted that day or if it just tasted so good because we were totally parched from our walk! So many memories that could be told from this trip to Washington D.C.!
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