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Caramel Apple Cheesecake

Caramel Apple Cheesecake

LUCKY LEAF(R) Pie Filling

LUCKY LEAF® Pie Filling

Apple pie filling and melted caramel topping are a sublime variation to cheesecake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Pie Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
  2. Mix the reserved LUCKY LEAF Apple Pie Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ALYSSA
20

ALYSSA

3/1/2010

DELICIOUS!!!!! I used 1 jar of home canned apples and made it into "apple pie filling" by following the recipe called Apple Pie Filling (skipped cooking the apples as mine were already cooked). This made enough filling for TWO cheesecakes. I also made my own graham cracker crust and added chopped pecans to the crust. It was an easy recipe to follow. If followed exactly, it will not fail! The pecans in the crust AND mixed into the caramel topping were the two things I added that made this even more outstanding than as written! Seriously, use pecans!! The best part is this cheesecake doesn't have to set overnight! It was ready to eat 2 hours after coming out of the oven. 1 hr to cool to room temperature, add topping, cool in fridge 1 more hour, DONE.

PEACHHEAD3
14

PEACHHEAD3

11/29/2008

I made this, using a bit more of the caramel tipping on top, and it was a big hit for our large family's Thanksgiving dinner!! I will definitely be making it again!!

Robin
8

Robin

12/9/2008

This was the first "real" cheesecake I ever made. My family loved it!! I did make one change: I omitted the pecans. We aren't really nut people, and it didn't make sense to me why they were there in the first place. Otherwise: super easy and VERY yummy!!

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