| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Wonderful for the holidays or just when you're in the mood for something rich. Submitted by Mary Gordon from Ypsilanti, Michigan.

Caramel Apple Cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans

1. Preheat oven to 350°F (175°C).
2. Remove 3/4 cup of apple pie filling and set aside. Spoon remaining filling into pie crust. In a medium bowl, beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling.
3. Bake for 35 minutes, or until center is set. Cool on a wire rack.
4. Combine reserved apple pie filling and caramel topping in a small saucepan. Heat over moderate heat until spreadable, but not hot. Spoon over cooled cheesecake and spread evenly. Decorate the edge with pecan halves and sprinkle the top with chopped pecans. Refrigerate until ready to serve.

Makes 12 servings.