Caramel Apple Cheesecake

Caramel Apple Cheesecake

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  • Prep Time


  • Total Time


  • Servings




  • cups graham cracker crumbs

  • 3

    tablespoons sugar

  • ¼

    teaspoon ground cinnamon

  • ¼

    cup butter, melted


  • 1

    cup apple pie filling

  • 1

    large apple; cored, peeled, and chopped

  • 24

    ounces cream cheese

  • cup darck brown sugar

  • 5

    teaspoons flour

  • 3


  • 1

    egg yolk

  • teaspoons ground cinnamon

  • teaspoons vanilla

  • ¾

    teaspoon ground nutmeg

  • cup whipping cream or sour cream


  • 1

    medium apple, thinly sliced

  • 1

    tablespoon lemon juice

  • dark brown sugar


GRAHAM CRACKER CRUST In a small bowl stir together crumbs, sugar, and cinnamon. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. CARAMEL APPLE FILLING In a small bowl stir together pie filling and chopped apple. Set aside. In a large bowl cobine cream cheese, brown sugar, and flour. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in cinnamon, vanilla, and nutmeg. Stir in whipping cream or sour cream. Pour half of the cream cheese mixture over the crust. Spoon on 1 cup of the apple mixture. Pour the rmaining cream cheese mixture over the apple mixture. Top with the remaining apple mixture. Without disturbing the crust, swirl the blade of a knife through the filling to distribute the fruit evenly. Bake at 350 for 15 minutes. Lower temperature to 225 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered,overnight. FRESH APPLE TOPPING In a small bowl toss together sliced apple and lemon juice.Sprinckle a thin lawyer of brown sugar over the top of the chessecake. Arrange apple slices on top. Chill till serving time.


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