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 5  people
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Ingredients
  • 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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