Caramel Apple Cheesecake
Eric Black
ingredients
- APPLIE PIE FILLING:
- 4 1/2 cups thinly sliced apples
- 2 1/4 teaspoons lemon juice
- 1 1/4 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 1/2 cups water
- CHEESECAKE:
- 1 (9 inch) graham cracker crust
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1/4 cup caramel topping
- 12 pecan halves
- 2 tablespoons chopped pecans
directions
- 1
TO PREPARE APPLE PIE FILLING:
- 2
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- 3
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- 4
CHEESECAKE:
- 5
Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust.
- 6
Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
- 7
Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
- 8
Refrigerate the cake until ready to serve. Top with caramel topping.
Source: Eric Black
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