Caramel Apple Cheesecake
1 (21 ounce) Can of apple pie filling ( I suggest comstock)
1 (9in) Graham cracker crust (I use Keebler)
2 (8 ounce) Pkg cream cheese, room temp,. (Philadelphia cream cheese)
1/2 Cup sugar
1/4 Tsp. Vanilla extract
2 Eggs
12 pecan halves, plus 2 Tbsp. chopped pecans
Preheat over to 350 degree's
Directions
Reserve 3/4 cup apple filling. Spoon the remaining filling into the crust. Beat together cream cheese, sugar, and vanilla until smooth. Add eggs and mix well. Pour over apple filling in the crust.
Bake 30 to 35 mins. or until the center of the cake is set. Cool to room temp.
Mix the reserved apple filling and caramel topping in a small saucepan and heat for 1 minute, or until spreadable. Spoon apple caramel mixture over the top of the cheesecake and spread evenly.
Decorate the edge of cake with the pecan halves and sprinkle with the chopped pecans.
Refrigerate till ready to serve.
1 (21 ounce) Can of apple pie filling ( I suggest comstock)
1 (9in) Graham cracker crust (I use Keebler)
2 (8 ounce) Pkg cream cheese, room temp,. (Philadelphia cream cheese)
1/2 Cup sugar
1/4 Tsp. Vanilla extract
2 Eggs
12 pecan halves, plus 2 Tbsp. chopped pecans
Preheat over to 350 degree's
Directions
Reserve 3/4 cup apple filling. Spoon the remaining filling into the crust. Beat together cream cheese, sugar, and vanilla until smooth. Add eggs and mix well. Pour over apple filling in the crust.
Bake 30 to 35 mins. or until the center of the cake is set. Cool to room temp.
Mix the reserved apple filling and caramel topping in a small saucepan and heat for 1 minute, or until spreadable. Spoon apple caramel mixture over the top of the cheesecake and spread evenly.
Decorate the edge of cake with the pecan halves and sprinkle with the chopped pecans.
Refrigerate till ready to serve.
