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Apple-Topped Cheesecake with Caramel Topping
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Prep Time:
30 minutes
Total Time:
7 hours 15 minutes
Judy Taylor's award-winning fall baking recipe from Gahanna, OH.
Ingredients:
  • 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
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 large tart apples, peeled, cut into 1/4-inch slices
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup caramel topping
Instructions:
  • Preheat oven to 350°F. Grease a 9-inch springform pan with shortening or cooking spray.
  • Combine flour, pecans, 1/3 cup sugar, and 1/2 teaspoon vanilla in a medium bowl. Use a pastry blender or two knives to cut in butter until well blended. Press dough onto the bottom and 1/2 inch up the sides of the pan. Bake for 12 minutes or until set. Let it cool for 15 minutes before proceeding.
  • In a medium bowl, use an electric mixer on medium speed to whip up a smooth filling. Once cooled, spread the filling over the crust. In a separate bowl, mix apples with 1/4 cup sugar, cinnamon, and 1/2 teaspoon vanilla. Arrange the apples in a circular design over the filling. Brush the apples with 2 tablespoons of caramel topping.
  • Bake at the current temperature for 15 minutes. Lower oven temperature to 325°F and continue baking for 1 hour. Allow to cool completely in the pan on a cooling rack for about 1 hour, then refrigerate for at least 4 hours.
  • Before presenting your masterpiece, glide a delicate metal spatula around the pan's edge, then gently release the side of the pan. Gracefully drizzle each delectable slice of cheesecake with 1 tablespoon of the exquisite remaining caramel topping. Any extra cheesecake can be covered and stored in the refrigerator for later enjoyment.

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