- 1 cup graham cracker crumbs
- 1/3 cup finely chopped pecans
- 1/4 cup butter, melted
- 1 tablespoon brown sugar
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 eggs, beaten
- 1/4 cup butter, cubed
- 4 medium tart apples, peeled and sliced
- 2 tablespoons lemon juice
- 3/4 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust.
- Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
- For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake. Yield: 8 servings (2 cups topping).
Originally published as Cheesecake with Caramel Apple Topping in Taste of Home Christmas Annual Annual 2013, p40
Reviews for Cheesecake with Caramel Apple Topping
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review