Apple-Pecan-Toffee Cheesecake Recipe

Name: Apple-Pecan-Toffee Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups finely chopped pecans (lightly toasted); ⅔ cup flour; ½ cup flaked coconut; ⅓ cup margarine or ⅓ cup butter, melted (you may need a little more); 2 (8 ounce) packages cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; ½ cup frozen apple juice concentrate, thawed; 3 eggs; ¾ cup finely chopped peeled apple; 2 medium red apples or 2 medium yellow apples, peeled,cored,cut into thin slices (or both); ¼ cup caramel topping; additional pecans, finely chopped; coconut

Servings: persons

1 ¼ cups finely chopped pecans (lightly toasted)
⅔ cup flour
½ cup flaked coconut
⅓ cup margarine or ⅓ cup butter, melted (you may need a little more)
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
½ cup frozen apple juice concentrate, thawed
3 eggs
¾ cup finely chopped peeled apple
2 medium red apples or 2 medium yellow apples, peeled,cored,cut into thin slices (or both)
¼ cup caramel topping
additional pecans, finely chopped
coconut

1
To lightly toast the pecans, spread on a baking sheet and bake at 375 degrees for 5 to 10 minutes, stirring a few times, being careful not to let them burn.
2
Cool completely.
3
CRUST: Combine pecans, flour and coconut in medium bowl.
4
Stir in melted margarine or butter.
5
Place in an 8 inch springform pan and press onto the bottom and 2 inches up sides.
6
Set aside.
7
FILLING: Beat cream cheese in large bowl with electric mixer until fluffy.
8
Gradually beat in the sweetened concensed milk.
9
Add the apple juice and eggs, beating on low speed until combined.
10
Stir in the chopped apple.
11
Pour into prepared pan and place springform pan on a baking sheet turned upside down.
12
BAKE in a 375 degree oven for 45 to 50 minutes (center should appear nearly set when shaken gently).
13
COOL in pan on wire rack for 20 minutes.
14
LOOSEN crust from sides of pan.
15
COOL 30 minutes longer; remove sides of pan and cool completely.
16
POACH apple slices in water in a large skillet for about 1 1/2 minutes or until soft; drain.
17
CHILL cheesecake and apple slices in refrigerator overnight.
18
BEFORE SERVING: Arrange apple slices on top of cheesecake.
19
Drizzle with warmed caramel topping.
20
SPRINKLE lightly with additional pecans and coconut.
21
STORE leftovers, covered, in refrigerator.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¼ cups finely chopped pecans (lightly toasted), ⅔ cup flour, ½ cup flaked coconut, ⅓ cup margarine or ⅓ cup butter, melted (you may need a little more), and more.

Yes, Apple-Pecan-Toffee Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple-Pecan-Toffee Cheesecake

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