Caramel Apple Cheesecake

Name: Caramel Apple Cheesecake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 12 serving(s)
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/4 cup butter or 1/4 cup margarine, melted; 2 tablespoons finely chopped pecans; 3 (8 ounce) packages cream cheese, softened; 3/4 cup sugar; 3 eggs; 3/4 teaspoon vanilla extract; 2 1/2 cups chopped peeled apples; 1 tablespoon lemon juice; 1/4 cup sugar; 1/2 teaspoon ground cinnamon; 6 tablespoons caramel ice cream topping, divided; sweetened whipped cream; 2 tablespoons chopped pecans

10

Submitted by ratherbeswimmin

"So yummy. I reserve this for extra-special occasions. Chills overnight."

Caramel Apple Cheesecake created by lilsweetie

Ready In:: 1hr 55mins
Serves:
Units:

Nutrition Information

12

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ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ cup butter or 1/4 cup margarine, melted
2 tablespoons finely chopped pecans
Filling
3 (8 ounce) packages cream cheese, softened
³⁄₄ cup sugar
3 eggs
³⁄₄ teaspoon vanilla extract
Topping
2 ¹⁄₂ cups chopped peeled apples
1 tablespoon lemon juice
¹⁄₄ cup sugar
¹⁄₂ teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
sweetened whipped cream
2 tablespoons chopped pecans

directions

Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
Bake at 350 degrees for 10 minutes; cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add eggs; beat on low just until combined.
Stir in vanilla.
Pour over crust.
Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
Carefully run a knife around edge of pan to loosen.
Drizzle with 4 tablespoons caramel topping.
Cool for 1 hour.
Refrigerate overnight.
Remove sides of pan.
Just before serving, garnish with whipped cream.
Drizzle with remaining caramel; sprinkle with pecans.
Store in refrigerator.

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@ratherbeswimmin

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review by tamiljudy

6/23/2011

What an incredible recipe! I have made this cheesecake several times and it is always a huge hit. I did "tweak" a couple things such as using 3 1/2 to 4 cups of Jonagold apples. I chop one cup up, toss the pieces in a little cinnamon, then add to the cream cheese mixture. Also, I squeeze a couple tablespoons of fresh lemon juice into the cream cheese mixture while mixing. Fabulous!
review by Kars Kitchen

5/31/2011

I don't know what I could have done wrong here, but it was NOT good. It was mushy, too wet, flavorless (even though I added lemon zest). Maybe the cottage cheese I used had too much liquid, but I doubled this recipe to make 2 cheesecakes, take one to work and ended up throwing them both out. What a waste of time and money. Very disappointing.
review by 968750

12/15/2010

OMG!!! This was totally delish!!!! I made it for Thanksgiving and my mom wants me to bring it back for Christmas. Was disappointed that it cracked, but I think I will let it cool a little longer this time before removing the springform. This is one for the books!!!
photo by lilsweetie

7/1/2010
review by Marmushu

1/3/2009

I made this and got rave reviews, so I made two for Thanksgiving dinner at my brother's. IT IS AWESOME!! Very easy to do and looks great! I've never made cheesecake before and was happy about how easy this is. Just had to educate my son that one does not throw away the bottom of the springform pan! I will be making this again and again!