Cheesecake with Caramel Apple Topping
TOTAL TIME: Prep: 30 min. Bake: 45 min. + chilling
YIELD: 8 servings (2 cups 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. —Joan Huggins, Waynesboro, Mississippi
Ingredients
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1 cup graham cracker crumbs
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1/3 cup finely chopped pecans
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1/4 cup butter, melted
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1 tablespoon brown sugar
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup sugar
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1/2 teaspoon vanilla extract
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1/4 teaspoon almond extract
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2 large eggs, beaten
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TOPPING:
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1/4 cup butter, cubed
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4 medium tart apples, peeled and sliced
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2 tablespoons lemon juice
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3/4 cup packed brown sugar
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3/4 teaspoon ground cinnamon
Directions
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1.
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.
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2.
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.
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3.
Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
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4.
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.
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