Caramel Apple Cheesecake

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Total Time
26hrs
Prep
24 hrs
Cook
2 hrs

From the I *heart* Cheesecake book. Haven't tried it yet.

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Ingredients

Nutrition

Directions

  1. Graham Cracker Crust: Mix first four ingredients well. Press evenly into bottom on greased 9 inches cheesecake pan. Set aside.
  2. Have all ingred at room temp and preheat oven to 350.
  3. Caramel Apple pie Filling : Put apple pie filling in a small bowl. Remove 1 or 2 tbsp of sauce. Stir in fresh sliced apples.
  4. In large bowl, thoroughly beat cream cheese, sugar and cornstarch with an electric mixer.
  5. Add eggs one at a time, beating well after each addition. Add cinnamon, vanilla and lemon extracts, and nutmeg.
  6. Pour half of batter onto crust. Spoon on 1 cup of pie filling.
  7. With some of remaining batter, make a rim around inside edge of pan, as if to seal filling inches Pour remaining batter over pie filling.
  8. Top with remaining pie filling. Without disturbing crust, swirl the handle of a knife through cake to distribute fruit evenly.
  9. Bake at 350 for 15 minute
  10. Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
  11. Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours Chill overnight.
  12. Caramel Frosting:
  13. In a small, heavy saucepan, melt butter.
  14. Stir in brown sugar, cream of tartar, and milk. Bring to a boil.
  15. Turn heat off and cool to lukewarm, about 110*.
  16. Stir in vanilla and powdered sugar. Beat with an electric mixer until creamy – add a little milk if too thick. It will thicken after it is on the cake. Spread warm frosting on the cake, creating a design. Keep chilled.