Caramel Apple Cheesecake

Since we have lots of apples leftover from our apple-picking adventures, I have been trying to do as many different kinds of recipes as I can using them. The night before last, I made a caramel apple cheesecake. Do I even need to explain this one??? It was absolutely delicious! Jon has been giving me a hard time, as it was his idea to do the cheesecake. I wanted to do an apple tart. But I must admit that I am very glad that I went with his idea to make the cheesecake. It was amazing! The recipe I found was courtesy of Paula Deen from Food Network. However, since this recipe called to use apple pie filling and I wanted to use my own apples, I just made my own apple pie filling and used very little of the canned stuff. Using fresh apples makes a big difference (in my opinion). If you would like to use your own seasoned apples, just slice some apples and stick them in a ziploc bag. I added pumpkin spice (since it's ingredients are cinnamon, ginger, nutmeg, allspice, mace and cloves) and I also added sugar, then let it sit in the refrigerator for about an hour. Adding sugar to fruit draws out their juices so you have the liquid along with the fruit. But using store bought apple pie filling, still makes it taste amazing so no one will blame you if you use a short cut! They won't even know a difference! :-) I didn't use the halved pecans to decorate the sides...just the chopped pecans sprinkled on top. I also made my own graham cracker crust using cinnamon graham crackers, melted butter and a 9-inch round springform pan.

Caramel Apple Cheesecake
Cook time ~ 36 minutes


1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves plus 1/2 cup chopped pecans

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. 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 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in 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.


  1. OMGosh that looks so good! I will have to try this out for sure!

  2. Hi Melissa ~

    Thank you for the follow on my blog! I LOVE your blog. Your daughter is adorable and this Caramel Apple Cheesecake is absolutely devine!

    I also have digital scrapbooking software (for about a year now) and just started to use it. I am trying to put books together for my mom and in-laws for Christmas.

    I am your newest follower and can't wait to read more.


  3. Looks amazing! Just might give that one a try! Thanks for the follow, following back now!

  4. Very nice! Looks great. I am your new follower. You can visit me at I am

  5. looks deeeelish! your newest follower from BloggyMoms... would *love* a follow back. you can find me at...


  6. Hello! I am your newest follower from a Thursday Blog Hop! I would love it if you would follow back at one or all three of my blogs!


    Thank you and have a great rest of the week!

  7. WOW!!! Cheese cake looks divine.

    Your daughter is so cute and you got another happy follower.

    Aaha Oho

  8. Thanks for following me, and I am now following you back. As you left me such a nice comment, you are now in the Penthouse at http://www.momstreehouse.com/. Go check out your fellow members as to connect. Thanks : )