Apple Caramel Cheesecake
Baker Rushion McDonald is making a delicious dessert.


  • 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

1) Butter

2) Graham cracker crumbs (about .4 boxes)

3) Granulated Sugar (75g or .25 cup)

4) Mixx 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)

- Spread pie filling into an even layer in the bottom of the prepared crust

6) In a small bowl, mix 2 eggs

7) In your mixing bowl, mix

1) Cream Cheese (2 packages)

2) Granulated Sugar (.5 cup)

3) Vanilla Extract (.5 t)

4) Mix in your mixer for 2 minutes at medium speed

8) While mixing is going, slowly add your eggs

9) Pour cheesecake filling from the mixing bowl over the layer of apple pie filling

10) Bake at 350 F - until the center of the cake has set. For 35 minutes

11) Cool to room temperature

12) Line the outside edge of the cheesecake with pecan halves (21 pieces)

13) Cover the top of the cheesecake with apple pie filling

14) Starting from the outside edge in a circular motion cover cheesecake moving inward with each ring

15) Chill in refrigerator for 3 hours

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