caramel apple pecan cake
- Minutes to Cook:
- Number of Servings: 24
Ingredients
12 cups graham cracker crumbs14 cup granulated sugar1 tsp ground cinnamon12 tsp ground nutmeg14 cup melted butter1 cup caramel ice cream topping (melted and divided)34 cup chips (fisher chef s naturals pecan, chopped and divided)16 ozs cream cheese (softened)2 tbsps flour (divided)12 cup granulated sugar3 eggs2 gala apples (peeled cored and diced)1 tsp ground cinnamon
Directions:
1
Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
2
For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
3
Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
4
For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
5
In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
6
Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.
Serving Size: 12 pieces
1
Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
2
For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
3
Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
4
For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
5
In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
6
Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.
Serving Size: 12 pieces
Nutritional Info Amount Per Serving
- Calories: 2,866.3
- Total Fat: 241.1 g
- Cholesterol: 334.6 mg
- Sodium: 357.7 mg
- Total Carbs: 182.9 g
- Dietary Fiber: 17.9 g
- Protein: 22.2 g
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