Caramel Apple Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 7 TB butter melted
- ½ tsp cinnamon
Cheesecake:
- 2 8 oz packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 21 oz can apple pie filling
- ¼ cup caramel topping
- ½ tsp cinnamon
- ¼ cup cinnamon almonds coarsely chopped (or any nut that you prefer)
Instructions
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Preheat oven to 350 degrees.
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In a medium sized bowl, combine all ingredients for the crust. Mix until crumbly, then press firmly into the bottom and up the sides of a 9 inch pie plate. Bake in preheated oven for 6-7 minutes until set.
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In a large mixing bowl, beat cream cheese over medium speed until fluffy. Add in the sugar, vanilla extract, and eggs and beat until mixture is smooth.
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Scoop ¾ of the apple pie filling from the can and spread in the bottom of the prepared crust. Top with the cheesecake filling, spreading evenly.
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Bake in the preheated oven for 30-35 minutes until top is set and cheesecake is cooked through. Transfer to a wire rack to cool.
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While cheesecake is baking, combine remaining ¼ can of apple pie filling, caramel topping, and ½ tsp of cinnamon in a small sauce pan over low heat. Stir until smooth, then set aside.
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When cheesecake is cool, spread caramel apple mixture over the top and sprinkle with chopped nuts. Refrigerate for at least 2-3 hours before slicing. Enjoy!
Recipe Notes
Adapted from Food Network
