Carmel Apple Cheesecake

Carmel Apple Cheesecake


  • 1 cup graham cracker crumbs
  • 1 cup + 3 tblsp sugar
  • 3 tblsp margerine, melted
  • 4 (8oz) packages cream cheese, softened
  • 3 tblsp all-purpose flour
  • 1 tblsp vanilla extract
  • 4 eggs
  • 1 cup sour cream
  • topping:

  • 1 can apple pie filling
  • carmel ice cream topping to drizzle


  1. 1 – Preheat oven to 325. Grease a 9 inch spring form pan. Mix crumbs, 3 tblsp sugar and margerine in a large bowl until crumbly. Press into prepared pan. Bake for 10 mins.
  2. 2 – Cool crust completely. Beat cream cheese, remaining sugar, flour and vanilla in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in sour ccream.
  3. 3 – Spoon batter into prepared pan. Bake cheesecake until center is almost set, about 1 hour. (I usually bake for more but I check it after an hour. Once the edges start to brown I remove from oven)
  4. 4 – Loosen cheesecake from side of pan with a knife. Let cool completely. Remove side of pan. Spread apple pie filling and drizzle carmel topping. Chill for at least 3hrs before serving.


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