Sunday, August 7, 2011

Cheesecake Mania!

Good afternoon bloggers! We are here for another very sweet and very rich entry to Everyday Meals. Today, we are dabbling in the fine art of cheesecake! This is an area where I am the champion. Every Christmas, my sister and I bake our Peppermint cheesecake with candycane bits in it. It is a bit hit and also, an original. Unfortunately, we will not be making that today. That is a family secret. Instead, we will be making... drum roll please?

Caramel Apple Cheesecake

You will need:

  • 1 (21 ounce) can apple fruit filling, divided
  • 1 (9 inch) graham cracker crust
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup caramel topping
  • 12 pecan halves plus 2 tablespoons chopped pecans

Still with me?

  1. Heat the oven to 350 degrees.
  2. Reserve 1/2 cup apple filling and spoon the remaining filling into the crust.
  3. Beat together the cream cheese, sugar and vanilla extract until smooth.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Pour the eggs over the apple filling. 
  6. Bake for 35 minutes or until center is set, then leave to cool.
  7. Mix the reserved apple filling and caramel topping in a small saucepan, and heat for about 1 minute.
  8. Arrange the apple slices around the outside edge of the cheesecake. 
  9. Spoon the caramel sauce onto the cheesecake and spread evenly.
  10. Place the pecan halves around the cheesecake edge, then sprinkle the top with chopped pecans. 
  11. Refrigerate at least 6 hours until firm.
  12. Enjoy!

I hope you have a delightfully sweet afternoon and rest of the night. I will catch you all tomorrow for a scrumptious pie recipe! Happy blogging and I'll catch you on the flip side.