This is my first month joining the Improv Cooking Challenge. What is it you ask? Sheryl at Lady Behind the Curtain chooses 2 ingredients and then you have to create a dish using those two ingredients. This month, we are talking caramel and apples! I knew I was going to take those two ingredients and create a Caramel Apple Cheesecake.
I love blessing people with my cooking. Anytime I can bake something for a friend or loved one, I am in the kitchen going to town! This cheesecake was made for a friend of ours who loves caramel and apples.
Normally he asks for my Butterfinger cake, but this year he wanted something different. He requested a Caramel Apple Cheesecake. . .and that is exactly what he got!
Here is the recipe:
- 1 21-ounce can apple pie filling
- 1 9-inch graham cracker crust
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1/4 cup caramel topping
- Preheat the oven to 350 degrees F.
- Reserve 3/4 cup of the 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 pie filling.
- Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
- Mix the reserved pie 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. Refrigerate the cake until ready to serve.
Check out the Improv Cooking Challenge to get yourself involved in a great way to learn to cook with new ingredients!