Gordon's Favorite Recipes: Dessert

Carmel Apple Cheesecake

This is a variation on classic cheesecake that has a layer of apples below the cheesecake and a caramel topping. I found this recipe in a magazine ad for Comstock/Wilderness pie filling several years ago. I have made it several times since them and it gets lots of complements.
Check out the Comstock and Wilderness web site. for more recipes.

Variations:
For variety, try one or more of the following:

  • Use brown sugar instead of white sugar.

  Carmel Apple Cheesecake
Ingredients:
  • 1 can of Comstock® or Wilderness® Apple Fruit Filling, divided.
  • 1 9" or 10" Graham Cracker Pie Crust
  • 2 pkg. (8 oz.) cream cheese, softened.
  • ½ cup sugar.
  • ¼ tsp vanilla extract.
  • 2 eggs
  • ¼ cup carmel topping.
  • 12 pecan halves plus 2 Tbsp. chopped pecans.
Directions:
  1. Preheat oven to 350° (325° for a glass dish). Reserve ¾ cup apple filling. Spoon remaining filling into crust.
  2. Beat together cream cheese, sugar and Vanilla until smooth. Add eggs and beat well. Pour over apple filling.
  3. Bake 35 minutes or until center is set. Cool.
  4. Mix reserved apple pie filling and caramel in a small sauce pan. Heat about 1 minute.
  5. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans.
  6. Refrigerate until ready to serve. Makes 8-12 servings.