It's hard to say what we like best about this caramel apple cheesecake. Is it the caramel apple thing—or that we can make it in just three simple steps?
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/3 cup frozen apple juice concentrate, thawed
1 ready-to-use graham cracker crumb crust (9 inch)
1/4 cup caramel ice cream topping
1/4 cup chopped dry roasted peanuts
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How do I make it ?
Heat oven to 350°F.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in juice concentrate; pour into crust.
Bake 40 min. or until centre is almost set. Cool completely.
Refrigerate cheesecake 3 hours. Drizzle with caramel topping and sprinkle with nuts just before serving.
Kraft Kitchen Tips!
Substitute toasted pecans or walnuts for the peanuts.
Calories From Fat
% Daily Value
Fat 28 g
Saturated fat 14 g
Cholesterol 125 mg
Sodium 430 mg
Carbohydrate 43 g
Fibre 1 g
Sugars 31 g
Protein 9 g
8 servings, 1 piece (130 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.