Caramel Apple Cheesecake
Description
A caramel apple cheesecake layered with apple pie filling and creamy cheesecake topped with caramel sauce and pecans for a decadent fall dessert.
Ingredients
•
1 (21 ounce) can apple pie filling
•
1 (9 inch) prepared graham cracker crust
•
2 (8 ounce) packages cream cheese, softened
•
1/2 cup white sugar
•
1/4 teaspoon vanilla extract
•
2 eggs
•
1/4 cup caramel ice cream topping
•
12 pecan halves
•
2/3 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining pie filling into crust.
3
Combine cream cheese, sugar, and vanilla in a large bowl; beat until smooth. Add eggs and mix well; pour over apple filling in crust.
4
Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 35 minutes. Remove cheesecake from oven and let it cool to room temperature.
5
To make the caramel apple topping: Mix reserved apple filling and caramel sauce in a small saucepan over medium-low heat until warmed through, about 1 minute.
6
Arrange apple slices around outside edge of cooled cheesecake. Spread caramel sauce evenly on top; decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.