Receta Eureka!!!!
If Archimedes had eaten the same dessert as we did last night, he'd be saying "Eureka" too!
I thought my recipe for Spiced Apple Cheesecake was pretty darn good but this Caramel Apple Cheesecake Pie leaves that in the dust. I made a few tweaks to a recipe I found for Candy Apple Pie, leaving out pecans because Nic doesn't like them, (in fact, he launched into an entire diatribe in Meijers on the evils of the pecan), and substituting a spiced apple pie filling because... well partly to save time and partly because I know you all are busy people. (I do this all for YOU).
- OK, so here is the recipe for my Caramel Apple Cheesecake Pie:
- 1 1/2 cups graham cracker crumbs
- 3 tbs sugar
- 1/2 tsp cinnamon
- 1/3 cup butter, melted
- 3/4 cup caramel ice cream topping
- 1 large can of apple pie filling (or you can make your own if you're feeling like Martha Stewart)
- 8 oz. cream cheese
- 1 tsp vanilla
- 1 egg
- 1 tbs lemon juice
- 1/4 cup sugar
- 3/4 cup heavy cream, whipped
- 2 tbs sugar
- 1/2 cup caramel ice cream topping
1/4 cup chopped nuts - pecans if you like them. I used chopped peanuts.
Preheat oven to 375 degrees F.
In a medium bowl, mix the crumbs, sugar, cinnamon and melted butter. Press into the base and up the sides of a 10-inch pie plate. Bake for 6 to 8 minutes until golden in color. Remove from oven and cool completely. Pour caramel into pie shell.
Pour the apple pie filling into the base.
Combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes. Remove pie from oven and let cool. Refrigerate for 4 hours.
Beat the cream and sugar together until nice and thick. Top the cheesecake with whipped cream, caramel and nuts.
So to recap we have 1 crumb base + 1 layer caramel + 1 layer apples + 1 layer cheesecake + 1 layer of creamy caramel goodness! which should look something like...
Dig in. Enjoy. Worry about the gym tomorrow.