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Apple-Cheesecake Pie with Caramel Pecan Topping

in Diana's Recipe Book

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Servings: 8
1 ready made graham cracker pie crust (6 oz.)
1 can apple pie filling (20 oz.) such as Comstock or Wilderness, divided
1 package (8 oz.) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3 eggs
1 bottle (20 oz.) caramel sundae syrup
Optional Topping: 40 pecan halves, toasted

1. Preheat oven to 350 degrees F. 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.
Toast pecan halves in oven on a baking sheet at 375degrees F for 3-5 minutes or until pecans are well toasted.

Source: Diana Baker Woodall
Date: November 10, 2001

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