does anyone know a good and easy apple caramel cheesecake recipe?

Answer 1

1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel ice cream topping
12 pecan halves
2/3 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

Answer 2

Easy Caramel Apple Cheesecake Recipe

courtesy Paula Deen

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans


Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Answer 3

Apple Caramel Cheesecake Paula Deen

Answer 4

Recipe for eating good apple cheesecake... get in car, drive to Applebees... order... eat, tip waitperson, pay bill, leave.
OR make your own.
INGREDIENTS:
24 Ounces Cream Cheese (3 packages), room temperature
2 Pounds Apples, peeled, cored, cut into 1/2 inch slices
3 Tablespoons Butter, unsalted
2 Tablespoons Brown Sugar
1 Can Sweetened Condensed Milk (14.5 Ounces)
3 Large Eggs
1 Teaspoon Cinnamon
1 Tablespoon Calvados (Apple Brandy) or regular Brandy (optional)
1 1/2 Cups Shortbread Cookies, crushed
5 Tablespoons Butter, unsalted, melted
1/2 Cup Pecans
2 Tablespoon Brown Sugar
1/2 Cup Sugar
1/4 Cup Water
2 Tablespoons Light Corn Syrup
1/3 Cup Heavy Cream
2 Tablespoon Maple Syrup
PREPARATION:
Preheat oven to 350 degrees.
Add 3 tablespoons of butter to a medium saute pan and heat over medium-high. When the butter has melted, add the apple slices. After the apples have softened (about 10 minutes), add the tablespoons of brown sugar and cook for another minute.

Remove from heat and set aside.

For the Caramel:
In a small pot, add the 1/2 cup of sugar, corn syrup, and water. Bring the mixture to a boil. Without stirring, cook until the sugar becomes a golden amber color. Remove from heat and add the heavy cream while whisking. The mixture may foam some. Stir in the maple syrup. Set the caramel aside.

For the Crust:
Add the shortbread, pecans, and 2 tablespoons of brown sugar to a food processor. Using short pulses, chop the mixture until uniform in texture (similar to corn meal) and well combined. Pour the mixture into a bowl and stir in the melted butter. Press the crust mixture evenly into the bottom of a 10 inch springform pan.

For the Filling:
Using a stand or hand mixer, cream together the cream cheese and condensed milk. Add the eggs one at a time, blending well after each one. Mix in the cinnamon and Calvados. Fold in the apple slices.

Pour the mixture into the prepared springform pan. Place pan on a cookie sheet and place into oven. Bake until cheesecake becomes firm and pulls away from the sides of the pan, about 1 hour 15 minutes. Remove from oven and let cool at room temperature for 30 minutes. Place cheesecake in refrigerator and let cool completely before removing from pan, at least 3 hours.

When cheesecake has completely cooled and been removed from the pan, pour caramel sauce over the top to form a single layer. You can also choose to add the caramel to individual servings.

enjoy.
plan C: make your husband do it

Answer 5

CRUST
1 1/2 cup Graham cracker crumbs
1/4 cup Sugar
1/4 cup Butter or margarine, melted
FILLING
1 lb Caramels
1 can Evaporated milk
1 cup Pecans
16 oz Cream cheese,softened
1/2 cup Sugar
2 x Eggs
1 1/2 cup Golden Delicious apples, chopped
1 tbl Flour
1/2 tsp Cinnamon

Preheat oven of 350 F. Combine graham cracker crumgs. 1/4 cup sugar and butter, press onto sides and bottom of a 9" springform pan. Unwrap caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. reserve 1/2 cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheee and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixutre. Spoon cream cheese mixture over caramel crust.
Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving.
Refrigerate unused portion.
Makes
12 servings!!!

Answer 6

Cheesecakes
Crust:
1 1/3 cup graham cracker crumbs
1/2 cup coconut
1/4 cup unsalted butter, melted

Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
2 tablespoons cornstarch
4 eggs

1 tsp. rum extract or to taste
1 (3 oz.) can flaked coconut
1 (20 oz.) can crushed, pineapple, well drained

Preheat oven to 425 F.

Combine graham crumbs, coconut, and butter, press firmly on bottom and 1 inch up sides of 9-inch cheesecake pan. Refrigerate.

In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, add cornstarch. Place rum and coconut in blender and blend. Add to cheese mixture with drained pineapple. Pour into pan.

Place pan in oven, reduce the temperature to 325 F and bake for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!!

Chill overnight before removing from pan.





Caramel Fudge Cheesecake


Quick Cooking Magazine

1 Package fudge brownie mix (8" square pan size)
1 Package (14 ounces) caramels
1/4 cup evaporated milk
1-1/4 cups coarsely chopped pecans
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2 squares (1 ounce each) semisweet chocolate, melted
2 squares (1 ounce each) unsweetened chocolate, melted

Prepare brownie batter according to the package directions. Spread into a greased 9" springform pan. Bake at 350°F for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350°F for 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator. Yield: 12 servings.

Answer 7

wow that sounds good! I never heard of that flavor!