Mohamed Shili This delicious Apple Caramel Cheesecake by Paula Deen is the perfect blend of creamy, rich flavors and comforting sweetness. It’s a quick, easy dessert that uses common ingredients and can be whipped up in no time. With a buttery graham cracker crust, warm apple filling, and a sweet caramel drizzle, it’s irresistible!
Recipe Ingredients :
- 1/4 cup caramel topping
- 2 eggs
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 (8 oz) packages at room temperature cream cheese
- 1 (9 inch) graham cracker crust
- 1 (21 oz) can apple pie filling
- 12 plus 2 tablespoons chopped pecans pecan halves
How To Make Apple Caramel Cheesecake?
- Preheat the oven: Preheat oven to 180°C / 350°F.
- Prepare the crust and apple filling: Reserve 180 ml / 3/4 cup of apple pie filling for the topping and set aside. Spoon the remaining apple filling evenly over the crust.
- Prepare the cheesecake filling: In a bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing until well combined.
- Bake the cheesecake: Pour the cream cheese mixture over the apple filling in the crust. Bake for 30-35 minutes, or until the center is set. Allow to cool to room temperature.
- Make the apple-caramel topping: In a small saucepan, combine the reserved apple pie filling with the caramel topping. Heat for about 1 minute until spreadable.
- Assemble and garnish: Spoon the apple-caramel mixture over the cooled cheesecake and spread evenly. Decorate the edges with pecan halves and sprinkle with chopped pecans.
- Chill and serve: Refrigerate the cheesecake until ready to serve. Enjoy this delicious dessert!
Recipe Tips :
- Soften the Cream Cheese: Make sure the cream cheese is at room temperature to avoid lumps and create a smooth filling. Cold cream cheese won’t blend well.
- Use a Deep Pie Crust: This cheesecake is thick and needs extra space, so a deep pie crust is ideal. Regular crusts may overflow.
- Reserve Apple Filling Carefully: Don’t skip reserving some apple filling for the topping. It adds extra flavor and a beautiful look to the finished cheesecake.
- Check for Center Doneness: The cheesecake should be set in the center before removing from the oven. A gentle wobble is okay, but it shouldn’t look too wet.
- Chill Before Serving: Refrigerate for at least 2 hours to allow the flavors to set and the texture to firm up. This step makes it easier to slice and serve!
How To Store Leftovers?
- Refrigerate: First, let the leftover Apple Caramel Cheesecake cool to room temperature. Once cooled, cover it tightly and store in the refrigerator for up to 4 days.
- Freeze: After cooling, wrap the cheesecake well with plastic wrap and then with foil. Freeze for up to 2 months. To serve, thaw the cheesecake in the refrigerator overnight.
Nutrition Facts :
Serving Size: 1 slice (1/8 of the cheesecake)
- Calories: 471.4 kcal
- Total Fat: 21.2 g
- Saturated Fat: 5.8 g
- Cholesterol: 70.1 mg
- Sodium: 358.8 mg
- Potassium: 185.8 mg
- Total Carbohydrate: 66.5 g
- Dietary Fiber: 2.4 g
- Sugars: 38.0 g
- Protein: 7.2 g
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Paula Deen Apple Caramel Cheesecake
Description
This delicious Apple Caramel Cheesecake by Paula Deen is the perfect blend of creamy, rich flavors and comforting sweetness. It’s a quick, easy dessert that uses common ingredients and can be whipped up in no time. With a buttery graham cracker crust, warm apple filling, and a sweet caramel drizzle, it’s irresistible!
Ingredients
Instructions
- Preheat the oven: Preheat oven to 180°C / 350°F.
- Prepare the crust and apple filling: Reserve 180 ml / 3/4 cup of apple pie filling for the topping and set aside. Spoon the remaining apple filling evenly over the crust.
- Prepare the cheesecake filling: In a bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing until well combined.
- Bake the cheesecake: Pour the cream cheese mixture over the apple filling in the crust. Bake for 30-35 minutes, or until the center is set. Allow to cool to room temperature.
- Make the apple-caramel topping: In a small saucepan, combine the reserved apple pie filling with the caramel topping. Heat for about 1 minute until spreadable.
- Assemble and garnish: Spoon the apple-caramel mixture over the cooled cheesecake and spread evenly. Decorate the edges with pecan halves and sprinkle with chopped pecans.
- Chill and serve: Refrigerate the cheesecake until ready to serve. Enjoy this delicious dessert!
Notes
- Soften the Cream Cheese: Make sure the cream cheese is at room temperature to avoid lumps and create a smooth filling. Cold cream cheese won’t blend well.
- Use a Deep Pie Crust: This cheesecake is thick and needs extra space, so a deep pie crust is ideal. Regular crusts may overflow.
- Reserve Apple Filling Carefully: Don’t skip reserving some apple filling for the topping. It adds extra flavor and a beautiful look to the finished cheesecake.
- Check for Center Doneness: The cheesecake should be set in the center before removing from the oven. A gentle wobble is okay, but it shouldn’t look too wet.
- Chill Before Serving: Refrigerate for at least 2 hours to allow the flavors to set and the texture to firm up. This step makes it easier to slice and serve!
Paula Deen Apple Caramel Cheesecake
