Caramel and Apple Cheesecake Recipe

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Caramel and Apple Cheesecake Recipe
Caramel and Apple Cheesecake Recipe photo by Taste of Home
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Caramel and Apple Cheesecake Recipe

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"In my opinion, cheesecake is the ultimate dessert," confides Kylene Owen, Jermyn, Pennsylvania, who took a traditional recipe and cut back on th fat and calories.
Recommended: Top 10 Caramel Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/4 cups reduced-fat graham cracker crumbs (about 6 whole crackers)
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 2 large tart apples, peeled and sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 2 packages (8 ounces each) fat-free cream cheese
  • 1 cup sugar
  • 1-1/4 cups egg substitute
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped walnuts
  • 3/4 cup fat-free caramel ice cream topping

Directions

In a bowl, combine the crumbs, nuts, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small nonstick skillet coated with cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg; set aside.
In a bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving, drizzle with caramel topping. Refrigerate leftovers. Yield: 12 servings.
Originally published as Caramel Apple Cheesecake in Light & Tasty October/November 2004, p47

Nutritional Facts

1 piece: 351 calories, 14g fat (7g saturated fat), 33mg cholesterol, 466mg sodium, 43g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 fruit.

  • 1-1/4 cups reduced-fat graham cracker crumbs (about 6 whole crackers)
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 2 large tart apples, peeled and sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 2 packages (8 ounces each) fat-free cream cheese
  • 1 cup sugar
  • 1-1/4 cups egg substitute
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped walnuts
  • 3/4 cup fat-free caramel ice cream topping
  1. In a bowl, combine the crumbs, nuts, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  2. In a small nonstick skillet coated with cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg; set aside.
  3. In a bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
  4. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving, drizzle with caramel topping. Refrigerate leftovers. Yield: 12 servings.
Originally published as Caramel Apple Cheesecake in Light & Tasty October/November 2004, p47

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