Apple pie filling and melted caramel topping are a sublime variation to cheesecake.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the over to 350 degrees. Reserve 3/4 cup of 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 LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.

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  • Mix the reserved LUCKY LEAF Apple Fruit 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. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Nutrition Facts

361 calories; 20.8 g total fat; 72 mg cholesterol; 283 mg sodium. 40.1 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2010
DELICIOUS!!!!! I used 1 jar of home canned apples and made it into "apple pie filling" by following the recipe called Apple Pie Filling (skipped cooking the apples as mine were already cooked). This made enough filling for TWO cheesecakes. I also made my own graham cracker crust and added chopped pecans to the crust. It was an easy recipe to follow. If followed exactly it will not fail! The pecans in the crust AND mixed into the caramel topping were the two things I added that made this even more outstanding than as written! Seriously use pecans!! The best part is this cheesecake doesn't have to set overnight! It was ready to eat 2 hours after coming out of the oven. 1 hr to cool to room temperature add topping cool in fridge 1 more hour DONE. Read More
(24)

Most helpful critical review

Rating: 3 stars
12/21/2019
i made this for a holiday party and it was a big disappointment. i i added 10 minutes of baking time (which was unusual because my oven tends to run hot) and even though the cheesecake seemed to be set ithe middle had a runny consistency. it looked pretty with the topping on it but the taste was off. i followed the recipe exactly. Read More
74 Ratings
  • 5 star values: 60
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/01/2010
DELICIOUS!!!!! I used 1 jar of home canned apples and made it into "apple pie filling" by following the recipe called Apple Pie Filling (skipped cooking the apples as mine were already cooked). This made enough filling for TWO cheesecakes. I also made my own graham cracker crust and added chopped pecans to the crust. It was an easy recipe to follow. If followed exactly it will not fail! The pecans in the crust AND mixed into the caramel topping were the two things I added that made this even more outstanding than as written! Seriously use pecans!! The best part is this cheesecake doesn't have to set overnight! It was ready to eat 2 hours after coming out of the oven. 1 hr to cool to room temperature add topping cool in fridge 1 more hour DONE. Read More
(24)
Rating: 5 stars
11/29/2008
I made this using a bit more of the caramel tipping on top and it was a big hit for our large family's Thanksgiving dinner!! I will definitely be making it again!! Read More
(19)
Rating: 5 stars
12/09/2008
This was the first "real" cheesecake I ever made. My family loved it!! I did make one change: I omitted the pecans. We aren't really nut people and it didn't make sense to me why they were there in the first place. Otherwise: super easy and VERY yummy!! Read More
(11)
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Rating: 5 stars
03/10/2010
For my diabetic husband I make this with home made pie filling using sugar substitute and Smuckers sugar free caramel topping. It is delicious. Read More
(8)
Rating: 5 stars
01/04/2010
This is a delicious cheesecake. I found I needed to adjust the baking time to 45 - 50 minutes. Best to watch for doneness as oven temps varying. Read More
(8)
Rating: 5 stars
01/01/2012
This was a big hit!! I sprinkled skor bits on the top instead of using nuts and everyone loved it!!! Read More
(7)
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Rating: 5 stars
01/08/2010
this cheesecake had the perfect consistancy not too soft not too hard and was super delicious!! The only thing I did wrong was I used caramel syrup and really needed to be caramel topping so it would be thicker but it was still one of the best cheesecakes I have ever had Read More
(7)
Rating: 5 stars
11/25/2011
I made this for Thanksgiving and it was a complete hit. No crumbs left on the plate. I used Grandma Ople's apple pie recipe for the filling with granny smith apples. Complete hit! Pretty much followed the recipe to a T this was a winner for sure! Read More
(6)
Rating: 5 stars
01/13/2011
I made this for my partners Birthday he loved it. It was very easy to make. I did take out the pecans my partner is not a nut person. I really like baked cheesecake allot better than instant ones. You could even just take the cake recipe and do with it what ever you want. Read More
(6)
Rating: 3 stars
12/21/2019
i made this for a holiday party and it was a big disappointment. i i added 10 minutes of baking time (which was unusual because my oven tends to run hot) and even though the cheesecake seemed to be set ithe middle had a runny consistency. it looked pretty with the topping on it but the taste was off. i followed the recipe exactly. Read More