‹ Michigan Apple Recipes

Caramel Apple Pecan Cheesecake

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Satisfy your sweet tooth with our decadent Caramel Apple Pecan Cheesecake, featuring creamy cheesecake swirled with caramel, apples, and pecans.

Created by Betty Timmreck of Eau Claire, MI. 3rd Place 2011 Favorite Michigan Apple Recipe Contest.

Recommended Apple Variety:

Ida Red

Ingredients – Crust:
  • 1 C flour
  • 1/2 tsp. salt
  • 3/4 C pecans, ground
  • 1/2 tsp. cinnamon
  • 3 T Pioneer Sugar
  • 1/2 C unsalted butter, softened
Ingredients – Filling:
  • 3 pkgs. (8 oz.) cream cheese
  • 4 large eggs
  • 1 1/2 C Pioneer Golden Lt. Brown Sugar
  • 1/2 C caramel sauce
  • 2 tsp. vanilla extract
  • 1/2 C half and half
  • 1/4 tsp. salt
  • 1 1/2 C Michigan Ida Red apples, cubed
Ingredients – Topping:
  • 4-5 Michigan Ida Red apples
  • 1/4 tsp. salt
  • 1 T lemon juice
  • 1/4 tsp. nutmeg
  • 3/4 C Pioneer Golden Lt. Brown Sugar
  • 2 1/2 C water
  • 1/3 C cornstarch
  • 1/4 C pecans
  • 1 1/4 tsp. cinnamon
  • 1/4 C caramel sauce
Directions – Crust:
  1. Preheat oven to 375° F.
  2. Mix the crust ingredients until crumbly.
  3. Press onto the bottom and 1-inch up the sides of a lightly greased 9-inch springform pan; prick with a fork.
  4. Bake in a preheated oven at 375° oven for 10 – 15 minutes until light golden brown.
  5. Remove from oven; reduce oven to 325°.
Directions – Filling:
  1. Mix the cream cheese, brown sugar, vanilla, and salt at low speed until smooth, scraping the bottom and sides of the bowl.
  2. Add eggs one at a time scraping the bowl between additions.
  3. Stir in the caramel sauce, cream and apples.
  4. Pour the filling into the crust and bake for 40 minutes.
  5. Reduce the heat to 300° and bake for 15 minutes more until the edges of the cake are set.
  6. Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. Then cool for 1 hour at room temperature.
  7. Refrigerate for 8 hours or overnight. Place cheesecake on a plate & remove sides.
Directions – Topping:
  1. In a large bowl, toss apples with lemon juice; set aside.
  2. In a large pan over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg.
  3. Add water; bring to a boil. Boil for 2 minutes, stirring constantly.
  4. Add apples; return to a boil.
  5. Reduce heat; cover and simmer until the apples are tender, about 6 – 8 minutes. Cool.
  6. Spread mixture over cheesecake; drizzle with caramel sauce and sprinkle with nuts.
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Caramel Apple Pecan Cheesecake