This Caramel Apple Cheesecake begins with a graham cracker crust filled with a creamy cheesecake with apple pie filling and caramel.
Oh Lordy, this is a decadent, amazing cheesecake! It’s the kind of cheesecake that you might see at Cheesecake Factory and consider ordering among their array of choices. If you love caramel and apples and cheesecake, then this is the dessert for you. It’s time to bake a caramel apple cheesecake!
Ingredients needed:
- graham cracker crumbs
- butter
- granulated white sugar
- ground cinnamon
- cream cheese
- cottage cheese
- cornstarch
- eggs
- vanilla extract
- canned apple pie filling
- caramel topping
- chopped toasted pecans
How to make Caramel Apple Cheesecake:
The complete, printable recipe is at the end of this post.
PREPARE THE CRUST:
PREPARE THE FILLING:
Combine the remaining pie filling and remaining caramel. Heat in a small pan until spreadable. Spoon over the cooled cheesecake and spread evenly. Sprinkle the edge of the cheesecake with the toasted pecans.
How to store cheesecake:
Refrigerate for at least a couple of hours (or overnight) before slicing and serving. Check out the side view of apple and creamy filling and caramel and nuts. Oh my!
The longer you chill the cheesecake (overnight is best), the cleaner the cuts you will be able to get. Leftovers are excellent too. This cheesecake will be fine for a few days in the refrigerator. It would be a lovely choice to serve as dessert for a fall party or for Thanksgiving too. Enjoy!
Best Cheesecake Recipes:
- Chocolate Chip Cookie Dough Cheesecake
- Twix Bar Cheesecake Pie
- Nutella Cheesecake
- Blueberry Lemon Cheesecake
- Turtle Cheesecake
Caramel Apple Cheesecake
Ingredients
CRUST:
- 1¼ cups graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons granulated white sugar
- ¼ teaspoon ground cinnamon
FILLING AND TOPPING:
- Two 8-ounces packages cream cheese, at room temperature
- 1 cup cottage cheese (pureed in a blender or food processor)
- ¾ cup granulated white sugar
- 3 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- One 21-ounce can apple pie filling, divided
- ¼ teaspoon ground cinnamon
- ½ cup caramel topping
- ½ cup chopped toasted pecans
Instructions
- Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick spray.
PREPARE THE CRUST:
- In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar and cinnamon. Press onto the bottom and 1-inch up the sides of the prepared pan. Bake for 10 to 12 minutes. Let cool.
PREPARE THE FILLING:
- Preheat the oven to 325℉.
- In a large bowl, use a hand mixer to combine the cream cheese, pureed cottage cheese, sugar and cornstarch until smooth. Beat in the eggs, vanilla and cinnamon.
- Spread ½ of the can of apple pie filling evenly into the cooled crust. Spoon the cream cheese mixture on top of the pie filling and spread evenly. Drizzle ¼ of the caramel on top. Use a butter knife to swirl the caramel gently into the cream cheese layer. Bake for 1 hour. Turn off the oven; open the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven, and let it cool.
- Combine the remaining pie filling and remaining caramel. Heat in a small pan until spreadable. Spoon over the cooled cheesecake and spread evenly. Sprinkle the edge of the cheesecake with the toasted pecans. Refrigerate for at least a couple of hours (or overnight) before slicing and serving.