Splurge-Worthy Caramel Apple Cheese Cake Recipe
INGREDIENTS
2 spring form pans
2 cups graham cracker crumbs
1 stick of butter, melted
2 tablespoons sugar
4 (8-ounce) packages of cream cheese, softened
1 1/3 cups sugar
1 can (12-ounce) of evaporated milk
1 cup Dutch apple pie filling
1 1/2 cups chopped pecans
2 (14-ounce) packages of caramels
2 tablespoons cornstarch
2 tablespoons vanilla extract
3 eggs
1 cup sour cream
DIRECTIONS
• Preheat oven to 350 degrees F.
• Cover bottom of spring form pan with parchment paper, tuck loose ends under bottom.
• Cover spring form pan with double foil.
• Combine graham crumbs, butter and 2 tablespoons sugar.
• Press crumb mixture onto bottom and 1 inch up the sides of the spring form pan, and bake for 10 minutes.
• Cool.
• Melt caramels and evaporated milk on low heat, stirring constantly.
• Pour caramel over crust and sprinkle half the pecans over caramel.
• Combine cream cheese cornstarch sugar until smooth add eggs and beat till just combined.
• Fold in apples and pour into crust, about half way up.
• Place spring form pans in baking pan filled with water.
• Reduce the oven to 325 degrees F and bake for 40 minutes.
• Reheat caramel and spoon over cheese cake, sprinkle remaining pecans over caramel.
• Bake for 10 or 15 minutes until center of cheese cake is set.
• Cool for 3 hours before removing from pan and refrigerating.
• Serve and enjoy.
Zana's Note:
I've substituted pears or peaches for the apples in the recipe. Yummmmm...
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