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Caramel-Apple Butter Cheesecake

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Caramel-Apple Butter Cheesecake
  • Prep 40 min
  • Total 8 hr 25 min
  • Servings 16
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This creamy cheesecake served with caramel sauce turns out to be a mouthwatering dessert.
By Betty Crocker Kitchens
Updated Sep 20, 2010

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Use homemade or purchased apple butter for this recipe. Look for the apple butter near the jams and jellies.

Nutrition

430 Calories, 24g Total Fat, 7g Protein, 47g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
13g
65%
Trans Fat
1/2g
Cholesterol
100mg
33%
Sodium
320mg
14%
Potassium
190mg
5%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
4%
Sugars
29g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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