Caramel apple cheesecake recipe (1998)

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Give Uncle Ed a reason to stay awake after his Thanksgiving turkey dinner

Caramel apple cheesecake recipe (1998)

Caramel apple cheesecake recipe

Prep time: 15 minutes


1 can (21 ounces) Comstock or Wilderness apple fruit filling, divided
1 – 9″ or 10″ graham cracker crust
2 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1/4 tsp. vanilla extract
2 eggs
1/4 cup caramel topping
12 half pecans plus 2 Tbsp. chopped pecans


1. Preheat oven to 350 F. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.

2. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set. Cool.

3. Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve.

Makes 8-12 servings

>> You might also like: Libby’s famous pumpkin pie recipe (1987)

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