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

Caramel Apple Cheesecake Recipe

Publisher Photo
This recipe won the Grand Prize in an apple recipe contest. With caramel both on the bottom and over the top, this cheesecake is ooey-gooey good.—Lisa Morman, Minot, North Dakota
TOTAL TIME: Prep: 45 min. Bake: 50 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 50 min. + chilling
MAKES: 12 servings

Ingredients

  • 1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
  • 3/4 cup sugar, divided
  • 1/4 cup butter, melted
  • 1 package (14 ounces) caramels
  • 2/3 cup evaporated milk
  • 1/2 cup chopped pecans, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons all-purpose flour, divided
  • 2 eggs, lightly beaten
  • 1-1/2 cups chopped peeled apples
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 slice equals 446 calories, 26 g fat (13 g saturated fat), 93 mg cholesterol, 313 mg sodium, 55 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
  3. In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
  4. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
  5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.
  6. Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
Originally published as Caramel Apple Cheesecake in Country Woman Christmas Annual 2008, p54

Nutritional Facts

1 slice equals 446 calories, 26 g fat (13 g saturated fat), 93 mg cholesterol, 313 mg sodium, 55 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Caramel Apple Cheesecake

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 29, 2014

So so so so good!!!!

MY REVIEW
Reviewed Jan. 6, 2014

Made this for Thanksgiving & everyone loved it! Easy to make & I like that it only uses 2 packages of cream cheese instead of 4 or 5 like many cheesecake recipes.

MY REVIEW
Reviewed Nov. 22, 2013 Edited Nov. 29, 2013

sounds wonderful. I want to make this a few days before Thanksgiving and wondered if anyone has made and then frozen it. If so, would you let me know. Thank you! I decided not to freeze the cake and made it on Wednesday. It turned out beautifully and I was surprised how easy it was to put together once everything was assembled. The people at our Thanksgiving dinner loved it. Can see why it won a ribbon. I will definitely make this again!

MY REVIEW
Reviewed Nov. 15, 2013

I have been making this for years. It is my husband's (who isn't a fan of sweets) ALL Time favorite.

MY REVIEW
Reviewed Nov. 1, 2013

Yummy!!

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