Sandra This Paula Deen Apple Caramel Cheesecake Recipe is a creamy and decadent dessert, which is made with apple pie filling and cream cheese. It’s the perfect holiday dessert, ready in about 50 minutes before chilling.
Paula Deen Apple Caramel Cheesecake Ingredients
A luscious combination for a simple yet impressive dessert.
- 1 (9 inch) prepared graham cracker crust
- 1 (21 oz) can apple pie filling
- 2 (8 oz) packages cream cheese, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/4 cup caramel topping
- 1/2 cup pecan halves
- 2 tablespoons chopped pecans
How To Make Paula Deen Apple Caramel Cheesecake
A step-by-step guide to this incredibly easy and delicious treat.
- Prep the Oven and Crust: Preheat your oven to 350°F. Reserve 3/4 cup of the apple pie filling and set it aside for the topping. Spoon the remaining apple pie filling evenly into the bottom of the prepared graham cracker crust.
- Make the Cheesecake Filling: In a large bowl, beat the room-temperature cream cheese, sugar, and vanilla extract with an electric mixer until completely smooth and creamy. Add the eggs one at a time, mixing well after each addition until just combined.
- Bake the Cheesecake: Pour the cream cheese mixture gently over the apple pie filling in the crust. Bake for 30-35 minutes, or until the center of the cheesecake is set (it should only have a very slight jiggle).
- Cool Completely: Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.
- Prepare the Topping and Garnish: In a small saucepan, combine the reserved 3/4 cup of apple pie filling and the caramel topping. Heat over low heat for about 1 minute, stirring until it’s warm and easily spreadable. Spoon this apple-caramel mixture over the top of the cooled cheesecake. Decorate the edge of the cake with pecan halves and sprinkle the chopped pecans over the top.
- Chill Before Serving: Refrigerate the cheesecake until you are ready to serve.
Recipe Tips
For a perfect, creamy cheesecake every time.
- How to prevent cracks in my cheesecake? The key is using room temperature ingredients, especially the cream cheese and eggs. This allows them to blend together smoothly without over-mixing. Over-mixing incorporates too much air, which can cause cracks as it bakes. Also, allow the cheesecake to cool gradually at room temperature before refrigerating.
- How do I know when the cheesecake is set? A cheesecake is perfectly baked when the edges are firm and slightly puffed, and the center still has a slight wobble or jiggle to it. It will continue to set up as it cools.
- Can I use a homemade graham cracker crust? Absolutely! A homemade crust in a 9-inch pie plate or springform pan would be delicious. Simply combine about 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 6 tablespoons of melted butter, then press it firmly into the bottom and up the sides of your pan.
- Can I use a different pie filling? Yes, this recipe is very versatile. Cherry, peach, or even blueberry pie filling would be a wonderful substitute for the apple.
What To Serve With Apple Caramel Cheesecake
Simple additions to complement this decadent dessert.
This cheesecake is rich and flavorful on its own, but it’s also lovely served with:
- A dollop of fresh whipped cream
- A scoop of vanilla bean ice cream
- A light drizzle of extra caramel sauce
- A hot cup of coffee or a spiced chai tea
How To Store Apple Caramel Cheesecake
Keeping your cheesecake fresh and delicious.
- Refrigerate: Cover the cheesecake with plastic wrap or place it in a cake carrier and store it in the refrigerator. It will stay fresh and delicious for up to 5 days.
Paula Deen Apple Caramel Cheesecake Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 48 g
- Protein: 6 g
- Fat: 27 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is an excellent dessert to make ahead. In fact, the flavor and texture are often even better the next day. You can prepare it completely and store it, covered, in the refrigerator for up to 2 days before serving.
Yes. You can press a homemade graham cracker crust into the bottom of a 9-inch springform pan. The baking time and instructions remain the same. Using a springform pan makes for a beautiful presentation.
If the cheesecake is runny after baking and cooling, it was likely underbaked. The center should be mostly set and not liquidy before you remove it from the oven. Ensure your oven is properly preheated and give it a few extra minutes of bake time if needed.
Try More Recipes:
Paula Deen Apple Caramel Cheesecake Recipe
Description
An incredibly easy and decadent dessert featuring a creamy cheesecake filling baked over a layer of apple pie filling, all in a ready-made graham cracker crust and topped with a warm caramel-pecan glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Spread apple pie filling in the crust, reserving 3/4 cup.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs and mix well. Pour over apples.
- Bake for 30-35 minutes until the center is set. Cool to room temperature.
- Gently heat the reserved apple filling with the caramel topping until warm.
- Spread the warm apple-caramel mixture over the cooled cheesecake.
- Decorate with pecan halves and chopped pecans.
- Refrigerate until ready to serve.
Notes
- Using room temperature cream cheese and eggs is crucial for a smooth, lump-free filling and helps prevent cracks.
- Let the cheesecake cool completely at room temperature before adding the topping and refrigerating to prevent condensation.
- This is a perfect make-ahead dessert; the flavors meld beautifully after a day in the refrigerator.
- For a beautiful finish, arrange the pecan halves neatly around the outer edge of the cheesecake.
