Paula Deen Apple Caramel Cheesecake
This Paula Deen Apple Caramel Cheesecake is creamy, rich, and full of cozy fall flavors. Featuring a graham cracker crust, smooth cheesecake filling, spiced apple pie topping, and a glossy caramel drizzle, it's the perfect dessert for holidays or a comforting weekend treat.
Equipment
- Mixing Bowl
- Hand Mixer
- Oven
- Saucepan
Ingredients
Main Ingredients
- 1 cup caramel topping silky and sweet
- 2 eggs
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 2 packages cream cheese 8 oz each, room temperature
- 1 crust graham cracker crust 9 inch
- 1 can apple pie filling 21 oz
- 14 tbsp pecans 12 tbsp chopped + 2 tbsp pecan halves for garnish
Instructions
- Preheat the oven to 180°C / 350°F.
- Reserve 3/4 cup of apple pie filling for topping. Spread the remaining apple filling over the graham cracker crust.
- In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing until just blended.
- Pour cream cheese mixture over the apple layer in the crust. Smooth the top.
- Bake for 30–35 minutes, or until the center is set but slightly jiggly. Cool completely at room temperature.
- In a saucepan, heat reserved apple pie filling with caramel topping until warm and spreadable.
- Spoon the apple-caramel mixture over cooled cheesecake. Garnish with pecan halves around the edge and chopped pecans on top.
- Chill for at least 3 hours or overnight before serving.
Notes
Use softened cream cheese for a smoother filling. Don’t skip the chilling step — it allows the cheesecake to fully set. Store covered in the fridge for up to 4 days or freeze for longer storage.