It's hard to say what we like best about this caramel-apple cheesecake. Is it the caramel-apple thing—or that we can make it in just three simple steps?
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/3 cup frozen apple juice concentrate, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Salted Peanuts
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Let's Make It
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in juice concentrate.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with topping and sprinkle with peanuts just before serving. Store leftover cheesecake in refrigerator.
Prepare as directed, using toasted PLANTERS Pecan or Walnut Pieces.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.