Caramel Apple Cheesecake Pie Recipes

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
• Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. 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. Refrigerate the cake until ready to serve.

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

CARAMEL APPLE CHEESECAKE PIE

Steps:

• Combine 3/4 cup brown sugar and butter in a large skillet. Cook over medium-high heat until sugar has dissolved, stirring occasionally, 3 to 4 minutes. Add apples and cook uncovered, stirring occasionally, until apples are tender, 12 to 15 minutes. Drain and set aside.
• Combine caramels and half-and-half in a large, heavy saucepan. Cook over low heat, stirring frequently until smooth, 10 to 15 minutes. Remove from heat; keep warm.
• Beat cream cheese, remaining 1/2 cup brown sugar, vanilla extract, and 1 1/2 teaspoons cinnamon together using an electric mixer in a large bowl until smooth. Add egg; beat on low speed until just combined.
• Stir 1/2 the caramel mixture into apples and pour into pastry shell. Sprinkle pecans over apples, reserving 2 tablespoons for topping. Fold remaining caramel mixture into cream cheese mixture; spread over pecans. Cover edges loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil; return to the oven and bake until filling is set, 15 to 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Chill in the refrigerator for 30 minutes.
• Combine whipped topping and remaining 1/2 teaspoon cinnamon; spread over pie just before serving. Sprinkle with reserved pecans.

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.