This superbly creamy cheesecake is loaded with ooey-gooey caramel, apples and a hint cinnamon - the perfect dessert to celebrate the fall harvest.
What do I need ?
2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
2 eggs, beaten
1/2 cup granulated sugar
1/2 tsp. vanilla
1 9 inch (23 cm) ready-to-use graham cracker crumb crust
1/4 cup caramel ice cream topping
1 apple, cut into thin slices
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How do I make it ?
POUR caramel sauce into ready-to-use crumb crust.
MIX cream cheese, eggs, sugar and vanilla.
POUR into caramel covered crust. Arrange apple slices on top of cake. Sprinkle with cinnamon.
BAKE in 350°F (180°C) oven for 40 minutes.
CHILL over night or for 4 hours. Keep refrigerated
Kraft Kitchen Tips!
:DOUBLE CHOCOLATE CHUNK - Omit caramel sauce and apple slices. Stir 3 squares BAKER'S Semi-Sweet Chocolate, melted into batter. Stir in 2 squares chopped BAKER'S White Chocolate and 1/2 cup (125 mL) chopped almonds.