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Cheesecake with Caramel Apple Topping

 Cheesecake with Caramel Apple Topping
Years ago, I decided to dress up my basic cheesecake by adding a topping of caramel apple slices. The rich, sweet-tart dessert is especially popular during fall and winter.
8 ServingsPrep: 30 min. Bake: 45 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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

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Cheesecake with Caramel Apple Topping (continued)

Directions (continued)

  • 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).