Pecan-Caramel Apple Cheesecake Recipe

Name: Pecan-Caramel Apple Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. butter, divided; 1-1/2 cups graham cracker crumbs; 1-1/2 cups plus 2 Tbsp. sugar, divided; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1/2 tsp. apple pie spice; 1/4 tsp. ground cinnamon; 1-2/3 cups applesauce; 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 5 eggs; 2 tsp. water; 1/2 cup whipping cream; 1/3 cup chopped PLANTERS Pecans

Servings: persons

5 Tbsp. butter, divided
1-1/2 cups graham cracker crumbs
1-1/2 cups plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. apple pie spice
1/4 tsp. ground cinnamon
1-2/3 cups applesauce
2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
5 eggs
2 tsp. water
1/2 cup whipping cream
1/3 cup chopped PLANTERS Pecans

1
Heat oven to 375F.
2
Melt 1/4 cup (4 Tbsp.)
3
butter; mix with graham crumbs and 2 Tbsp.
4
sugar.
5
Press onto bottom and 1 inch up side of 9-inch springform pan.
6
Bake 10 min.
7
Beat cream cheese, apple pie spice, cinnamon and 1 cup of the remaining sugar in large bowl with mixer until blended.
8
Add applesauce and lemon juice; mix well.
9
Add eggs, 1 at a time, mixing on low speed after each just until blended.
10
Pour into crust.
11
Bake 40 to 45 min.
12
or until center is almost set.
13
Run knife around rim of pan to loosen cake; cool before removing rim.
14
Refrigerate cheesecake 4 hours.
15
Meanwhile, cook and stir water and remaining sugar in small heavy-bottom saucepan on medium heat 5 to 8 min.
16
or until sugar begins to melt and becomes translucent; simmer on medium-low heat 5 to 10 min.
17
or until golden brown, tilting pan occasionally to evenly distribute dissolved sugar on bottom of pan.
18
(Do not stir.)
19
Remove from heat.
20
Add remaining butter; stir until melted.
21
Stir in cream.
22
Return to heat; cook and stir 1 to 2 min.
23
or until well blended.
24
Stir in nuts.
25
Cool.
26
Refrigerate until ready to use.
27
Serve cheesecake topped with caramel sauce.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 5 Tbsp. butter, divided, 1-1/2 cups graham cracker crumbs, 1-1/2 cups plus 2 Tbsp. sugar, divided, 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Pecan-Caramel Apple 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.

That's it — enjoy your meal!

Pecan-Caramel Apple Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions