Caramel Apple Cheesecake

by Kathleen Morrison

Servings: 14 servings

INGREDIENTS

Crust:
5-1/2 cups Graham cracker crumbs
2 tbsp. granulated sugar
2-1/2 tbsp. butter, melted

Filling:
1 can (21 oz.) apple pie filling
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup granulated sugar
1 tsp. vanilla
3 eggs
1/3 cup frozen apple juice, from concentrate, thawed
1/4 cup roasted peanuts, chopped
1/4 to 1/2 cup caramel topping

INSTRUCTIONS

Crust:
Mix Graham cracker crumbs, sugar and melted butter. Press into bottom of a 9-inch springform pan. Refrigerate until set.

Preheat oven to 350°F. Remove apples from filling, scraping off filling with a small spatula. Place a single layer of apples over bottom of crust. Combine cream cheese, sugar and vanilla in a large bowl. Beat with electric mixer at medium speed until blended and smooth. Add eggs, one at a time, beating at low speed just until blended. Blend in juice concentrate. Pour mixture into crust, being careful not to disturb apple slices. Bake for 40 minutes or until center is almost set. Let cool at room temperature, then refrigerate 3 hours. Sprinkle with peanuts; drizzle with caramel topping before serving.

CHEF COMMENTS

The apple slices added a nice tart flavor and good texture to the rich cheesecake.

Tagged: applecheesecake, cheesecakes, desserts add tags

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