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Apple-Topped Cheesecake with Caramel Topping

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Judy Taylor from Gahanna, OH

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Prep Time 30 min
Total Time 7 hr 15 min
Servings 10

Ingredients

Crust

1: cup Gold Medal® all-purpose flour

1/2: cup finely chopped pecans

1/3: cup sugar

1/2: teaspoon vanilla

1/2: cup cold butter or margarine

Filling

2: packages (8 oz each) cream cheese, softened

1/2: cup sugar

1: teaspoon vanilla

2: eggs

Topping

2: large tart apples, peeled, cut into 1/4-inch slices

1/4: cup sugar

1: teaspoon ground cinnamon

1/2: teaspoon vanilla

3/4: cup caramel topping

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Directions

1 Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening or cooking spray.
2 In medium bowl, mix flour, pecans, 1/3 cup sugar and 1/2 teaspoon vanilla. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until blended. Press dough on bottom and 1/2 inch up side of pan. Bake 12 minutes or until set. Cool 15 minutes.
3 In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; spread filling over cooled crust. In another bowl, toss apples with 1/4 cup sugar, the cinnamon and 1/2 teaspoon vanilla. Arrange apples in circular design over filling. Brush apples with 2 tablespoons of the caramel topping.
4 Bake 15 minutes. Reduce oven temperature to 325°F. Bake 1 hour longer. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 4 hours.
5 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle each piece of cheesecake with 1 tablespoon remaining caramel topping. Cover and refrigerate any remaining cheesecake.

EXPERT TIPS

Expert Tips

"Our family is from southern Ohio, where the Jackson County Apple Festival is held each September. We have all grown up making recipes involving apples. This is our family favorite, since we all love cheesecake and we all love apples. It's suitable for any holiday." Judy Taylor

We like to use Granny Smith apples, but any tart apple will work.

For the caramel topping, I like to buy caramel sundae syrup in a squeeze bottle for drizzling over the cheesecake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 15g, 15% Trans Fat 1g 1% ),
Cholesterol: 115mg; 115%;
Sodium: 310mg; 310%;
Total Carbohydrate: 56g; 56%
(Dietary Fiber 2g 2% Sugars 40g 40% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

0 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;