Ingredients for Paula Deen's Caramel Apple Cheesecake
- 1 (21 ounce) can apple pie filling
- 1 (9 inch) graham cracker crust
- 16 ounces (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup caramel topping
- 12 pecan halves
- ¼ cup chopped pecans
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How to Make Paula Deen's Caramel Apple Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare your graham cracker crust (recipe not included, use your favorite or store-bought).
- Reserve ¾ cup of the prepared apple pie filling and set aside.
- Spoon the remaining apple pie filling evenly into the prepared crust.
- In a large bowl, beat together 16 ounces (2 packages) of cream cheese (softened), 1 cup granulated sugar, 1 teaspoon vanilla extract, and 4 large eggs until smooth and creamy.
- Pour the cream cheese mixture over the apple pie filling in the crust.
- Bake for 35-40 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Let the cheesecake cool completely on a wire rack.
- While the cheesecake cools, combine the reserved ¾ cup apple pie filling with ½ cup caramel topping in a small saucepan. Heat over low heat for 1 minute, stirring constantly, until warmed through.
- Spread the warm caramel apple topping evenly over the cooled cheesecake.
- Decorate the edge of the cheesecake with 12 pecan halves and sprinkle the center with chopped pecans (about ¼ cup).
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
149g
Fat
67g
Carbs
21g
