Apple Caramel Cheesecake
Baker Rushion McDonald is making a delicious dessert.
Apple Caramel Cheesecake
Dessert, Cheesecake
4 hrs, 15 m
  • 1 Keebler Ready Crust Graham Pie Crust – 9”
  • 2 Philadelphia Original Cream Cheese - 8oz
  • Sweetened Condensed Milk – ¾ cup
  • ReaLemon – 2 teaspoons
  • 1 Cool Whip Tub - 8oz
  • Smucker's Caramel Sundae Syrup – 4 Tablespoon
  • 1 Duncan Hines Original Apple Pie Filling – 21oz



  • Ingredients to be at room temp (Unsalted Butter, Cream Cheese, Eggs)
  • Preheat Over to 350 F. Rack Position: MIDDLE

  1. In a small bowl, melt butter (85 grams, or .7 sticks)
  2. Add to Mixer: Butter, graham cracker crumbs (about .4 boxes), and granulated Sugar (75g or .25 cup). Mix for 1 minute on LOW
  3. Spread the contents of the mixing bowl into the pie dish. Use a small ladle to press into an even thin crust along the bottom and up the sides of the pie dish.
  4. Chill in Refrigerator for 30 minutes
  5. Add Duncan Hines Original Apple Pie Filling (about .5 cans).
  6. Spread pie filling into an even layer in the bottom of the prepared crust
  7. In a small bowl, mix 2 eggs
  8. In another mixing bowl, mix, Cream Cheese (2 packages), Granulated Sugar (.5 cup) and Vanilla Extract (.5 t). Mix in your mixer for 2 minutes at medium speed
  9. While mixing is going, slowly add your eggs
  10. Pour cheesecake filling from the mixing bowl over the layer of apple pie filling
  11. Bake at 350 F - until the center of the cake has set. For 35 minutes
  12. Cool to room temperature
  13. Line the outside edge of the cheesecake with pecan halves (21 pieces)
  14. Cover the top of the cheesecake with apple pie filling
  15. Starting from the outside edge in a circular motion cover cheesecake moving inward with each ring
  16. Chill in refrigerator for 3 hours