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Apple Caramel Cheesecake Pie with Toasted Pecans
in Diana's Recipe Book
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Apple cheesecake pie, a great dessert to start your fall baking with. Combined with pecans and caramel, this delicious pie makes a quick and easy dessert for any day of the year.
1 ready made graham cracker pie crust (6 oz.)
1 can (20 oz.) apple pie filling
1 package (8 oz.) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 large eggs
1 bottle (20 oz.) caramel syrup
40 pecan halves, toasted*
1. Preheat oven to 350 degrees F (180 C). Place pan with pie crust on baking sheet; pour 1/2 can of apple pie filling into crust and spread evenly. Set aside.
2. With a mixer, beat together cream cheese, sugar, lemon juice, and vanilla until fluffy.
Add eggs, one at a time, mixing after each addition; pour filling over apple layer. Bake for 30-35 minutes, or until center is almost set. Let cool completely.
3. Prior to serving, garnish (in this order) with remaining apple pie filling, caramel syrup (pour in a swirl design over apple pie filling), and toasted pecan halves around edges of pie.
*Note: Toast pecan halves in oven on a baking sheet at 375 degrees F (190 C) for 3-5 minutes or until pecans are well toasted.
Makes 8 servings.
Photograph taken by Diana Baker Woodall© 2001
|Date: November 10, 2001|