Monday, September 3, 2012

Caramel Apple Cheesecake

Yum
"My Hubby created this delicious cheesecake years ago.  It brings together two of my favorite desserts, cheesecake and caramel apples.  It's a perfect Fall dessert!"    

1 cup graham cracker crumbs
3 Tablespoons sugar
1/2 teaspoon cinnamon
4 Tablespoons butter, melted
1- (21 ounce) can apple pie filling

Combine graham cracker crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from the oven.  Spoon a single layer of apple pie filling on top of the crust and spread to within 1-inch of the edge of the pan.  Prepare cheesecake layer.


Cheesecake Layer
4- (8 ounce) packages of cream cheese, softened
1 cup sugar
3 Tablespoons flour
4 eggs
1 cup sour cream
1 Tablespoon vanilla

Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over apple pie filling.

Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan.


TOPPINGS
1- (12 ounce) jar caramel ice cream topping (We like to use Smucker's Hot Caramel.)
1- (4 ounce) package of chopped pecans, toasted*

When ready to serve, top slices of cheesecake with heated caramel topping and toasted pecans.  

 
*To see how to toast pecans, please visit my Kitchen Know-hows page:
 

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html

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