Caramel Apple Cheesecake
User Reviews
5.0
255 reviews
Excellent
Caramel Apple Cheesecake
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Homemade Caramel Apple Cheesecake on a graham cracker crust, filled with sweet, juicy apples and creamy caramel. It’s the perfect finish to any fall meal!
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Ingredients
Crust:
- 1½ cups Graham cracker crumbs
- ⅓ cup granulated sugar
- 7 Tablespoons butter melted
- ½ teaspoon cinnamon
Cheesecake:
- 2 (8 oz) packages cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 (21 oz) can apple pie filling
- ¼ cup caramel topping
- ½ teaspoon cinnamon
- ¼ cup cinnamon almonds coarsely chopped (or any nut that you prefer)
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Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine all ingredients for the crust. Mix until crumbly, then press firmly into the bottom and up the sides of a 9 inch pie plate. Bake in preheated oven for 6-7 minutes until set.
- In a large mixing bowl, beat cream cheese over medium speed until fluffy. Add in the sugar, vanilla extract, and eggs and beat until mixture is smooth.
- Scoop ¾ of the apple pie filling from the can and spread in the bottom of the prepared crust. Top with the cheesecake filling, spreading evenly.
- Bake in the preheated oven for 30-35 minutes until top is set and cheesecake is cooked through. Transfer to a wire rack to cool.
- While cheesecake is baking, combine remaining ¼ can of apple pie filling, caramel topping, and ½ tsp of cinnamon in a small sauce pan over low heat. Stir until smooth, then set aside.
- When cheesecake is cool, spread caramel apple mixture over the top and sprinkle with chopped nuts. Refrigerate for at least 2-3 hours before slicing. Enjoy!
Notes
- How to Store: once the cheesecake has cooled completely, store in an airtight container or cover with plastic wrap and place in the refrigerator for up to 4 days.
- Make ahead: this is an excellent dessert recipe to make ahead of time for the holidays. It can be made ahead and stored covered in the refrigerator for up to 4 days.
- Freezing: this caramel apple cheesecake freezes well for up to 6 months. Once the cheesecake is completely cool, store in a freezer safe airtight container or cover with both plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Nutrition Information
Show Details
Calories
490kcal
(25%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Cholesterol
129mg
(43%)
Sodium
413mg
(17%)
Potassium
158mg
(5%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
1135IU
(23%)
Calcium
93mg
(9%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 129mg | 43% |
| Sodium | 413mg | 17% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1135IU | 23% |
| Calcium | 93mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
255 reviews
Excellent
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