Greetings Froggy friend,
I hope you are doing well! Though it has been forever since I last shared a recipe from my kitchen have no fear that I have been cooking up a storm. My husband can attest to that with the number of dishes he has been washing. It seems I can’t make a meal without dirtying every single pot, pan and spatula in my kitchen.
With fall here everything is pumpkin-flavored. You can’t turn around without seeing pumpkin spice latte’s and cookies, pumpkin-flavored ice cream or coffee creamer. This time of year the pumpkins get all the glory. But what about the apple? Where are all of its seasonal flavored foods and beverages? Well, apple fans, have no fear. I am here with an apple recipe that will knock your socks off. It’s great for all those holiday parties that are just around the corner, and perfect for a simple desert at home. And the best part is that it is so easy to make . . . caramel apple cheesecake. I wait for a moment while you drool over the thought of it. Yeah, it’s that good. All of your friends will taste it and think you slaved over a hot stove all day long. We’ll keep that secret just between you and me though.
I found this recipe at allrecipes.com one day while looking for something simple to make for desert. I wanted something delicious to appease my raging sweet tooth, but I didn’t want cake or brownies. I didn’t want to put a lot of work into it, but I wanted to make something that was pretty. When I found this recipe and mentioned it to my husband he was ready to go to the grocery store to pick up the ingredients before I could finish asking him, “how about cheesecake for desert?” That man loooooves cheesecake.
Caramel Apple Cheesecake
Original recipe makes 1 - 9 inch cheesecake
1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/4 cup caramel ice cream topping
12 pecan halves (optional)
2/3 cup chopped pecans (optional)
Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
Bake at 350 degrees for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.
I didn’t vary from the original recipe at all on this one. It was just too tasty to mess with. My family loved it and the whole cheesecake was gone by the next day. I was told that I would be making this again and again and again and again and again. My only suggestion is to make sure that you let the cream cheese soften before trying to take your blender to it. I didn’t wait long enough and my poor blender almost didn’t survive to tell the tale. My son even helped to make this. I put the pecans in a zip-top bag, gave him a pan and let him go to town crushing them up for me. He thought that was great fun.
I hope your family enjoys this cheesecake as much as my family did. If you have any recipes that you would like to share with me feel free to send them my way. You can send them to me via email: firstname.lastname@example.org, or to my Facebook: https://www.facebook.com/heather.mcribbits.
Until next time . . .