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Caramel Apple Cheesecake

Recipe inspired by Paula Deen
Cook Time 36 mins
Total Time 36 mins
Course Desserts
Servings 8 people


  • 1 21-oz can apple pie filling
  • 1 9-inch graham cracker crust
  • 1/4 cup caramel topping
  • 2 8-oz packages Cream Cheese room temperature
  • 1/2 cup Sugar
  • 1/4 tsp Vanilla Extract
  • 2 eggs
  • 12 pecan halves optional
  • 2 tbsps chopped pecans optional


  • Preheat the oven to 350ºF.
  • Spoon 3/4 can apple pie filling into the crust.
  • Add the remaining 1/4 can filling to a small saucepan and mix with the caramel. Heat over low heat until melted and spreadable (about 1 minute).
  • Whip the cream cheese in a large bowl until fluffy. Add the sugar, vanilla, and eggs. Beat until smooth (a few seconds). Pour over the pie filling.
  • Bake until the center of the cake is set (30-35 minutes). Cool to room temperature. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.