Caramel Apple Cheesecake
The best flavor for a cheesecake!
Ingredients
- 1 ¼ cupsgraham cracker crumbs
- 3 tablespoonsbutter, (melted)
- 2 tablespoonsgranulated white sugar
- ¼ teaspoonground cinnamon
- two 8-ounces packages cream cheese, (at room temperature)
- 1 cupcottage cheese ((pureed in a blender or food processor))
- ¾ cupgranulated white sugar
- 3 tablespoonscornstarch
- 2 largeeggs
- 1 teaspoonvanilla extract
- one 21-ounce can apple pie filling, (divided)
- ¼ teaspoonground cinnamon
- ½ cupcaramel topping
- ½ cupchopped toasted pecans
Directions
- 1
Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick spray.
Prepare the crust:
- 1
In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar and cinnamon. Press onto the bottom and 1-inch up the sides of the prepared pan. Bake for 10 to 12 minutes. Let cool.
Prepare the filling:
- 1
Preheat the oven to 325℉.
- 2
In a large bowl, use a hand mixer to combine the cream cheese, pureed cottage cheese, sugar and cornstarch until smooth. Beat in the eggs, vanilla and cinnamon.
- 3
Spread ½ of the can of apple pie filling evenly into the cooled crust. Spoon the cream cheese mixture on top of the pie filling and spread evenly. Drizzle ¼ of the caramel on top. Use a butter knife to swirl the caramel gently into the cream cheese layer. Bake for 1 hour. Turn off the oven; open the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven, and let it cool.
- 4
Combine the remaining pie filling and remaining caramel. Heat in a small pan until spreadable. Spoon over the cooled cheesecake and spread evenly. Sprinkle the edge of the cheesecake with the toasted pecans. Refrigerate for at least a couple of hours (or overnight) before slicing and serving.