Caramel Apple Cheesecake

The sauce has 2 ingredients; caramels and evaporated milk. I have also used half & half, heavy whipping cream, and whole milk in place of the evaporated milk and found them to work just as well.

Simply place caramels and evaporated milk into a saucepan over medium heat and stir until the caramels are melted and the evaporated milk is incorporated. This takes anywhere from 5-10 minutes. Once the sauce is creamy and smooth remove it from the heat.

How to Store and Freeze Cheesecake

Cheesecake absolutely needs to be refrigerated. I prefer to use an airtight container to store cheesecake. (The less air it is exposed to, the longer it may last.) Cheesecake usually lasts about 3 days when stored correctly. If you do not have an airtight container, wrap it tightly in plastic wrap.

Freezing cheesecake is a great option as it holds up well, but not for long. To freeze, either cut into individual pieces or freeze what is leftover. Wrap it tightly in plastic wrap and then place in a freezer-safe plastic bag or wrap in aluminum foil. Be sure to label and date. It should last about 1 month.

Caramel Apple Cheesecake

PREP TIME10MINUTES MINS

COOK TIME55MINUTES MINS

Caramel Apple Cheesecake is the perfect fall dessert with a caramel apple flavor!

Equipment

Spring Form Pan

Ingredients

CRUST

▢2 cups (168g) graham crackers, crumbled fine▢2 tablespoons butter, melted

FILLING

▢1 ½ cups canned apple pie filling▢2 (8-ounce) packages cream cheese, room temperature▢½ cup (100g) sugar▢¼ teaspoon vanilla extract▢2 eggs, room temperature

TOPPING

▢¼ cup caramel topping▢½ cup apple pie filling, canned or homemade

Instructions

Preheat the oven to 350° F.

CRUST

In a medium bowl, mix together crushed graham crackers and melted butter until all of the crackers are fully coated.

Press the cracker mixture into a prepared 8" springform pan.

FILLING

Spoon apple pie filling into the crust and carefully spread.

In a large bowl, whip the cream cheese until fluffy. Add the sugar, vanilla, and eggs and beat until smooth, a few seconds. Pour this over the pie filling.

Bake until the center of the cake is set, about 50-55 minutes.

Cool to room temperature.

TOPPING

In a small saucepan over medium heat add apple pie filling and caramel topping. Heat over low heat about 1 minute.

Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.

Refrigerate the cheesecake until ready to serve.