Caramel Apple Cheesecake
Author: Paulus Family
Ingredients
- 1 jar of Paulus Orchards Apple Pie Filling
- 1 (9-inch) graham cracker crust
- 2 (8-ounce) packages cream cheese, at room temperature
- ½ c sugar
- ¼ t vanilla extract
- 2 eggs
- ¼ c caramel topping
- 12 pecan halves, plus 2 T chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Reserve ¾ c apple pie filling; set aside. Spoon 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 30-35 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.
- Refirgerate until ready to serve.
Notes
"I saw this recipe on your website and had to try it. It was excellent, not too sweet like I thought and soooo creamy. I will be making it again." - Lois Diller
