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Speedy Apple Cheesecake

Speedy and luscious apple cheesecake.

Just because this is a Speedy Apple Cheesecake, the taste is as luscious as any other. I happened to make my own graham cracker crust, but to make this recipe live up to its name, you may choose to pick one up already made from the grocery store. (Did I really say that?)

I mentioned on the Swiss Apple Pie page that my niece took the time to send us that recipe when she was about ready to deliver her first child.

In case you're following my ramblings, little Sarah was born last night, and "Grandma Penny" is in her glory. Of course, we are sure she's the most precious little child on earth, but there may be just a little favoritism going on here.

I had just made this speedy apple cheesecake, so I packed it up and brought it to the hospital. It fed 4 or 5 of our family members, and the nurses made short work of the rest. I'm pleased to tell you that it is an absolute keeper. Everyone thought it was delicious, so please don't hesitate to give it a try. This recipe for apple cheesecake is quick and easy but gets a ton of compliments from everyone.

Ingredients

1 21-ounce can apple pie filling

1 9-inch graham cracker crust

2 8-ounce pkgs. cream cheese, softened

1/2 cup sugar

1/4 teaspoon vanilla extract

2 large eggs

1/2 cup caramel topping

Method

Preheat oven to 350 °F
Put the apple pie filling into a small bowl and run a sharp knife through the apples several times until they are made into smaller pieces.
Put about a cup of this apple pie filling into the bottom of the crust. If making your own, be sure to bake and cool it first. Graham Cracker Pie Crust
Reserve the rest of the pie filling for the top.
In a medium-sized bowl, beat together the cream cheese, sugar, and vanilla until smooth.
Add eggs, one at a time, and mix well after each addition.
Pour this mixture evenly over the apple pie filling in the crust.
Bake for 35-40 minutes, or until the center of the cake is set.
Put on a wire rack to cool to room temperature.
Mix together in a small saucepan the reserved pie filling and caramel topping. Heat sauce for about 2 minutes.
Place the mixture evenly over the top of the cheesecake, spreading evenly to within 1/4-inch of the outside of the cheesecake center.
All done--just refrigerate until ready to serve.

Please also visit our recipe for Easy Apple Coffee Cake. It's that extra little sweet taste that goes so well with a nice cup of coffee or tea.

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SBI!