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Apple-Topped Cheesecake with Caramel Topping

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Apple-Topped Cheesecake with Caramel Topping
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  • Prep 30 min
  • Total 7 hr 15 min
  • Servings 10
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Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Judy Taylor from Gahanna, OH
Updated Feb 1, 2011

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    We like to use Granny Smith apples, but any tart apple will work.
  • tip 2
    For the caramel topping, I like to buy caramel sundae syrup in a squeeze bottle for drizzling over the cheesecake.

Nutrition

520 Calories, 30g Total Fat, 6g Protein, 56g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
15g
77%
Trans Fat
1g
Cholesterol
115mg
39%
Sodium
310mg
13%
Potassium
180mg
5%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
7%
Sugars
40g
Protein
6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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