Yesterday I went to the supermarket and bought a can of apple pie filling and on the back theres this recipe..I’m usually very sketchy about recipes posted in the back of a can but this one was truly amazing
- 21 oz. can LUCKY LEAF Apple Pie Filling
- 9 inch graham cracker crust (made my own)
- 2 – (8 oz. packages) cream cheese, softened
- ½ cup sugar
- ¼ tsp. vanilla extract
- 2 eggs
- ¼ cup caramel topping (recipe below)
- 12 pecan halves, plus 2 tablespoons chopped pecans(optional)
Preheat the oven to 350°.
Reserve ¾ cup of the apple filling; set aside.
Spoon the remaining filling into the crust.
Beat together the cream cheese, sugar and vanilla until smooth.
Add the eggs and mix well. Pour this over the pie filling.
Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable.
Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
- 1/2 c sugar
- 1/2 c water
- 1/2 c heavy cream
In a large pot place the sugar and water and let boil until the sugar turns amber-ish in color.
Turn off stove and whisk in the heavy cream until creamy.
Refrigerate and don’t DARE taste this until it’s chilled..you will get some serious 3rd degree burns.