Monday, September 22, 2008

Caramel Apple Cheesecake

  • 8 whole graham crackers
  • 1/2 cup lightly toasted walnuts
  • 2 tablespoons light brown sugar
  • 5 tablespoons unsalted butter, melted
1. Place the graham crackers, walnuts, and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9 inch springform pan, place on baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cook completely.

  • 1 (21 ounce) can apple pie filling
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 1/4 cup caramel topping
  • 12 pecan halves, plus 2 tablespoons chopped pecans
1. Preheat oven to 350 degrees. Reserve 3/4 cup of apple pie filling and set aside. Spoon the remaining filling into the crust.

2. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 30-35 minutes, or until the center of the cake is set. Cool to room temperature.

3. Mix the reserved pie filling and caramel topping n a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

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