Caramel Apple Cheesecake

12
Servings
30m
Prep Time
70m
Cook Time
1h 40m
Ready In


"This is out of a Costco magazine called "Fabulous Food". Cook time does not include refrigerating time..."

Original recipe yields 12 servings
OK
  • FOR CRUST
  • FOR FILLING
  • FOR TOPPING
  • Garnish

Nutritional

  • Serving Size: 1 (185.9 g)
  • Calories 523.6
  • Total Fat - 35.9 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 152.8 mg
  • Sodium - 529.9 mg
  • Total Carbohydrate - 40.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 34.1 g
  • Protein - 12.5 g
  • Calcium - 127.7 mg
  • Iron - 1 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375°F.

Step 2

Crust: In a medium bowl combine cracker crumbs, melted butter and 1/2 cup pecans. Press into bottom and up side of 9-inch spring form pan. Set aside remaining pecans. In a microwave safe bowl combine caramels and milk. microwave on high 3 minutes, stirring after each minute, until completely melted. Pour half the caramel over crust. Store remaining caramel in refrigerator. Refrigerate crust 10 minutes.

Step 3

Filling: In a bowl, beat cream cheese until soft. Gradually add sugar, beating well. Add eggs and vanilla, beating until very smooth. Scrape mixture into pan over crust. Layer apple slices over batter. Bake 55-60 minutes, until just set. Remove from oven. Cool 20 minutes. Increase oven temperature to 475°F.

Step 4

Topping: Mix sour cream, sugar and vanilla. Spread over cake and return to oven for 5 minutes. Cool and refrigerate 3 hours.

Step 5

Garnish: Warm reserved caramel and drizzle over cheesecake. Sprinkle with remaining pecans. Coarsely grate of shave chocolate over top.

Step 6

Cover and refrigerate 3 hours more before serving.

Tips & Variations


  • 9-inch spring form pan

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