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Pecan-Caramel Apple Cheesecake
Pecan-Caramel Apple Cheesecake

Pecan-Caramel Apple Cheesecake

6 Hr(s) 35 Min(s)
40 Min(s) Prep
5 Hr(s) 55 Min(s) Cook
Rich, creamy, buttery, spicy. Our Pecan-Caramel Apple Cheesecake's got it all—but you won't have to peel a single apple to make it!
What You Need
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16 servings
Original recipe yields 16 servings
5 Tbsp. butter, divided
1-1/2 cups graham cracker crumbs
1-1/2 cups plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. apple pie spice
1/4 tsp. ground cinnamon
1-2/3 cups applesauce
2 Tbsp. lemon juice
5 eggs
2 tsp. water
1/2 cup whipping cream
1/3 cup chopped PLANTERS Pecans
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Let's Make It
1
Heat oven to 375°F.
2
Melt 1/4 cup (4 Tbsp.) butter; mix with graham crumbs and 2 Tbsp. sugar. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
3
Beat cream cheese, apple pie spice, cinnamon and 1 cup of the remaining sugar in large bowl with mixer until blended. Add applesauce and lemon juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
4
Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5
Meanwhile, cook and stir water and remaining sugar in small heavy-bottom saucepan on medium heat 5 to 8 min. or until sugar begins to melt and becomes translucent; simmer on medium-low heat 5 to 10 min. or until golden brown, tilting pan occasionally to evenly distribute dissolved sugar on bottom of pan. (Do not stir.) Remove from heat. Add remaining butter; stir until melted. Stir in cream. Return to heat; cook and stir 1 to 2 min. or until well blended. Stir in nuts. Cool. Refrigerate until ready to use.
6
Serve cheesecake topped with caramel sauce.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Substitute
Prepare using chopped PLANTERS Walnuts.
Tip 3
Shortcut
Instead of preparing the homemade caramel sauce, omit the following ingredients used to prepare the sauce: 1/2 cup sugar, 1 Tbsp. butter, water, lemon juice and cream. Instead serve cheesecake topped with 1 cup caramel ice cream topping.
Tip 4
Food Facts
While preparing the caramel sauce, it is important that you do not stir the sugar after it begins to melt and becomes translucent as directed in recipe. If you continue to stir the sugar at that point, it will crystallize and result in a grainy sauce. Cooking and adding 3 drops of lemon juice along with the water and remaining sugar can also help prevent the sugar from crystallizing.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 11g
55%
Trans Fat 0.5g
Cholesterol 115mg
38%
Sodium 220mg
10%
Total Carbohydrates 33g
12%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 5g
10%
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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