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Caramel-Apple Butter Cheesecake

This creamy cheesecake served with caramel sauce turns out to be a mouthwatering dessert.

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  • Prep Time 40 min
  • Total Time 8 hr 25 min
  • Servings 16

1 1/2
cups gingersnap cookie crumbs
1/4
cup butter or margarine, melted
20
caramels, unwrapped
3/4
cup apple butter
3
packages (8 oz each) cream cheese, softened
1/4
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
3
eggs

Caramel Sauce

30
caramels, unwrapped
1/2
cup half-and-half

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan in heavy-duty foil. In small bowl, mix cookie crumbs and butter. Press in bottom and 1/2 inch up sides of ungreased pan.
  • 2 In medium microwavable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on High 2 1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in remaining 1/4 cup apple butter; set aside to cool.
  • 3 In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed about 1 minute or until smooth and creamy. On low speed, beat in eggs, 1 at a time. Reserve 1/2 cup batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks. Pour over crust. Drop spoonfuls of reserved batter over the top. Cut through batter several times with knife for marbled design.
  • 4 Bake 1 hour 15 minutes to 1 hour 25 minutes or until center looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes, then remove from oven; cool completely at room temperature, about 2 hours. Cover and refrigerate at least 4 hours or overnight. Run metal spatula around cheesecake to loosen again. Remove side of pan; leave cheesecake on bottom of pan to serve.
  • 5 In 1-quart saucepan, heat 30 caramels and the half-and-half over low heat, stirring frequently, until caramels are completely melted. Serve warm or cool over slices of cheesecake.

EXPERT TIPS

Expert Tips

A food processor works well for making the cookie crumbs. You can also add the butter to the crumbs in the food processor and pulse a few times to mix them.

Use homemade or purchased apple butter for this recipe. Look for the apple butter near the jams and jellies.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
100mg
100%;
Sodium
320mg
320%;
Total Carbohydrate
47g
47%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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