It's pretty much impossible to go wrong with tart apple and creamy caramel. Throw in some cream cheese and the turning of leaves, and you've got Fall bliss.[caption id="" align="alignnone" width="500.0"] Caramel Apple Cheesecake[/caption]
Heat oven to 325°F. Make caramel sauce. Set aside to cool.[caption id="" align="alignnone" width="640.0"] diced apples[/caption]
Toss chopped apple with flour and cinnamon. Set aside.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Fold in apple mixture.
Pour a thin layer of caramel at the bottom of each crust. Pour cream cheese mixture on top of the caramel and fill crust, leaving 1/4 inch crust unfilled at top.
Bake 40 minutes or 25 minutes for mini cheesecakes. Cool.
Pour cooled remaining caramel sauce over cooled cheesecakes. Garnish with pecans if desired. Refrigerate 3 hours.[caption id="" align="alignnone" width="425.0"] Caramel apple cheesecake[/caption]
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