Caramel Apple Cheesecake

Applesauce and apple-pie spice team up to give this cheesecake recipe its signature flavor. Serve with the homemade caramel sauce.

Caramel Apple Cheesecake
SERVINGS
12 to 16
PREP TIME
40 mins
by 3.5 5  people
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Ingredients
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  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 2 8 ounce packages cream cheese, softened
  • 1 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon apple-pie spice
  • 1 16 ounce jar (1-2/3 cups) applesauce
  • 2 tablespoons lemon juice
  • 5 eggs
  • 1/2 cup whipping cream
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 1/3 cup coarsely chopped pecans
Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

Directions
1. 
For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375 degree F oven about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.
2. 
Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.
3. 
Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375 degree F oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely. Chill at least 4 or up to 24 hours.
4. 
For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5 miutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2 minutes more or until smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce. Makes 12 to 16 servings.

nutrition information

Per Serving: cal. (kcal) 443, Fat, total (g) 27, chol. (mg) 157, sat. fat (g) 15, carb. (g) 46, fiber (g) 1, pro. (g) 7, vit. A (RE) 299, sodium (mg) 251, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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