Ingredients
Method
- Preheat oven to 350 degrees F/176 degrees C.
- Reserve 3/4 cup of apple pie filling from can and set aside.
- Spoon remaining pie filling onto pie crust
- In large bowl, beat together cream cheese, sugar and vanilla until smooth.
- Add eggs and beat.
- Beat until combined and smooth.
- Pour cheesecake batter into pie shell, over apple. *I ended up removing about 3/4 of a cup after I took this photo, as it was too full. You can use the excess to make mini cheesecake pies.
- Test to see if pie is done by inserting an instant read thermometer (see Top Tip) * the cheesecake should jiggle a little in the middle.
- Bake 35 minutes or until centre is set. Cool
- Mix reserved apple pie filling and caramel sauce in saucepan. Heat about 1 minute (over medium low heat) on stovetop.
- Arrange apple slices (wedges, thin) around outside edge of cheesecake.
- Spoon caramel sauce/apple mixture onto cheesecake and spread evenly.
- Decorate with pecan halves on apple wedges. Sprinkle centre with chopped pecans and arrange apples as shown, if desired (or your decorating preference).
- Refrigerate for at least 2 hours. Serve cold.
- Optional garnish: Top with whipped cream or Cool whip.
Nutrition
Notes
The key to achieving a perfectly smooth cheesecake batter is to beat the cream cheese until it’s completely softened before adding other ingredients. This ensures that there are no lumps and allows for a creamy texture that contrasts beautifully with the crunchy graham cracker crust and the tender apples.