Caramel Apple Cheesecake

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  • cups graham cracker crumbs
  • cup granulated sugar
  • 7 TB butter melted
  • ½ tsp cinnamon
  • 2 8 oz packages cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 21 oz can apple pie filling
  • ¼ cup caramel topping
  • ½ tsp cinnamon
  • ¼ cup cinnamon almonds coarsely chopped (or any nut that you prefer)
  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, combine all ingredients for the crust. Mix until crumbly, then press firmly into the bottom and up the sides of a 9 inch pie plate. Bake in preheated oven for 6-7 minutes until set.
  3. In a large mixing bowl, beat cream cheese over medium speed until fluffy. Add in the sugar, vanilla extract, and eggs and beat until mixture is smooth.
  4. Scoop ¾ of the apple pie filling from the can and spread in the bottom of the prepared crust. Top with the cheesecake filling, spreading evenly.
  5. Bake in the preheated oven for 30-35 minutes until top is set and cheesecake is cooked through. Transfer to a wire rack to cool.
  6. While cheesecake is baking, combine remaining ¼ can of apple pie filling, caramel topping, and ½ tsp of cinnamon in a small sauce pan over low heat. Stir until smooth, then set aside.
  7. When cheesecake is cool, spread caramel apple mixture over the top and sprinkle with chopped nuts. Refrigerate for at least 2-3 hours before slicing. Enjoy!
Recipe Notes

Adapted from Food Network

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