Paula Deen Caramel Apple Cheesecake

Paula Deen Caramel Apple Cheesecake layers canned apple pie filling and a smooth cream cheese batter in a graham cracker crust. Warm caramel and pecans go right on top. It takes under an hour, feeds 8, and belongs on every fall potluck table in the South.

The cream cheese has to be completely smooth before the eggs go in. Lumps at this stage stay lumps after baking. Beat the cream cheese with the sugar and vanilla first, scrape the bowl, then add the eggs. Mix just until combined so the filling sets up right in the oven.

You can bake the cheesecake a day ahead and keep it in the fridge without the topping. Warm the caramel and apple mixture and add it with the pecans a few hours before serving. The crust stays firm and the pecans keep their crunch that way.

Paula Deen Caramel Apple Cheesecake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

490

kcal

Canned apple pie filling sits in a buttery crust, topped with a vanilla cream cheese layer that bakes up firm and creamy. A warm caramel and pecan finish goes on after the cheesecake cools.

Ingredients

• 1/4 cup caramel topping
  

• 2 eggs
  

• 1/2 cup sugar
  

• 1/4 teaspoon vanilla extract
  

• 2 (8 oz) packages at room temperature cream cheese
  

• 1 (9 inch) prepared graham cracker crust
  

• 1 (21 oz) can apple pie filling
  

• 12 plus 2 tablespoons chopped pecans pecan halves

Directions

• Preheat: Preheat the oven to 350 °F.
• Assemble: 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: Bake for 30-35 minutes, or until the center of the cake is set. Cool to room temperature.
• Top and chill: 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.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What happens if I overbake the cheesecake?

Overbaking makes the filling crack and dry out. Pull it from the oven when the edges look set but the center still has a slight wobble. It firms up as it cools. A cracked top still tastes fine, but the caramel topping covers less evenly on a bumpy surface.

How long does this cheesecake keep in the fridge?

It keeps for 3-4 days covered in the refrigerator. The apple topping may release a little liquid after the second day, so blot it gently with a paper towel before serving.

Can I make the whole thing the day before?

Bake the cheesecake and cool it completely, then cover and refrigerate overnight. Add the caramel apple topping and pecans the next day, a few hours before you plan to serve it. The pecans go soft if they sit on the wet topping too long.

Why does the recipe say to cool the cheesecake before adding the topping?

If you spoon warm caramel over a hot cheesecake, it slides right off the sides. Cooling the cheesecake first gives the topping something firm to sit on. It stays put and looks better when you slice it.

Can I use fresh apples instead of canned pie filling?

You can peel and slice 3-4 Granny Smith apples and cook them with 1/4 cup sugar and a teaspoon of cinnamon until soft. The texture will be different since fresh apples hold more shape. The cooking adds 15-20 minutes to your prep.