Caramel Apple Cheesecake
User Reviews
5
Caramel Apple Cheesecake
Description
The Caramel Apple Cheesecake starts with a mixture of graham cracker crumbs, sugar, melted butter, and cinnamon pressed into a pie plate and baked to create a firm spiced base. The cheesecake layer blends softened cream cheese with sugar, vanilla, and eggs beaten until smooth. Apple pie filling is spread beneath the cheesecake batter, adding a sweet, fruity layer inside the dessert. After baking until the cheesecake is set, the top is coated with a warm mixture of caramel topping, additional apple pie filling, and cinnamon, imparting a glossy, sticky finish with a sweet-spiced flavor.
The final sprinkle of chopped cinnamon almonds adds crunch and nutty warmth, complementing the creamy and fruity elements. This cheesecake is served chilled, allowing the flavors to meld and the texture to firm up for clean slices. It works well as a festive dessert or any occasion that calls for a sweet, comforting treat.
Make-ahead preparation is suitable, as the cheesecake can be refrigerated for several days before serving or frozen for longer storage. Thawing in the refrigerator overnight is recommended before serving. Storing in airtight conditions helps maintain freshness.
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 7 Tablespoons butter melted
- ½ teaspoon cinnamon
Cheesecake:
- 2 cream cheese softened, 8 oz packages
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 egg
- 1 apple pie filling 21 oz) can
- ¼ cup caramel topping
- ½ teaspoon cinnamon
- ¼ cup cinnamon almonds coarsely chopped (or any nut that you prefer)
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
- Store the cooled cheesecake covered in an airtight container or plastic wrap in the refrigerator for up to 4 days.
- This cheesecake can be made ahead of time and refrigerated before serving, ideal for holiday preparation.
- Freeze the cheesecake for up to 6 months by wrapping it tightly in plastic wrap and foil; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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