Summer Dessert - Caramel Apple Cheesecake

 

Caramel Apple Cheesecake

I don't know about y'all, but I like to have a little something sweet up my sleeves to take to summer cookouts and gatherings. This one will knock your socks off and you can appear to have been Betty Crocker-ing it up in the kitchen for hours. It's easy peasy. My momma taught me this one first handed and it is always a hit.

I think it was key in Kev falling in love with me. I had him after the first bite.

(pic via)

What you will need

1 (21-ounce) can apple pie filling

1 (9-inch) graham cracker crust

1/4 cup caramel topping

2 (8-ounce) packages cream cheese, at room temperature ( i use reduced fat)

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

12 pecan halves, plus 2 tablespoons chopped pecans

Directions:

Preheat the oven to 350 degrees F.

Spoon 3/4 can apple pie filling into the crust. Add the remaining 1/4 can filling to a small saucepan and mix with the caramel. Heat over low heat until melted and spreadable, about 1 minute.

Whip the cream cheese in a large bowl 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, 30 to 35 minutes. Cool to room temperature.

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.

Lordy - it is soooo good - I advise you  to eat on a cheat day because I guarantee you can't just have one bite.

Enjoy!

(recipe from my momma's kitchen slash her paula deen cookbook, same recipe can be found on thefoodnetwork.com, unless they have already removed it do to the little..... ummm...... shall we say incident?)