Apple Caramel Cheesecake
Course:
Dessert, Cheesecake
Time:
4 hrs, 15 m
Ingredients
- 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
DIRECTIONS:
PREP:
- Ingredients to be at room temp (Unsalted Butter, Cream Cheese, Eggs)
- Preheat Over to 350 F. Rack Position: MIDDLE
- In a small bowl, melt butter (85 grams, or .7 sticks)
- Add to Mixer: Butter, graham cracker crumbs (about .4 boxes), and granulated Sugar (75g or .25 cup). Mix for 1 minute on LOW
- 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.
- Chill in Refrigerator for 30 minutes
- Add Duncan Hines Original Apple Pie Filling (about .5 cans).
- Spread pie filling into an even layer in the bottom of the prepared crust
- In a small bowl, mix 2 eggs
- 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
- While mixing is going, slowly add your eggs
- Pour cheesecake filling from the mixing bowl over the layer of apple pie filling
- Bake at 350 F - until the center of the cake has set. For 35 minutes
- Cool to room temperature
- Line the outside edge of the cheesecake with pecan halves (21 pieces)
- Cover the top of the cheesecake with apple pie filling
- Starting from the outside edge in a circular motion cover cheesecake moving inward with each ring
- Chill in refrigerator for 3 hours