With a tender pumpkin spiced cookie base, sweetened cream cheese filling and a topping inspired by pecan pie, these pumpkin cheesecake bars are strong contenders for the ultimate fall dessert!
Apple Cheesecake With Caramel Sauce
I make a pretty classic version throughout the holidays, but sometimes i like to take something familiar and twist it in a slightly different direction.
Recipe Summary Apple Cheesecake With Caramel Sauce
Caramel apple meets cheesecake in this recipe that gives you a neat twist on either dessert ideal for an autumnal dinner!Ingredients | Pecan Pie Cheesecake Bars
1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
¼ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
12 pecan halves
⅔ cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.
Pecan Pie Cheesecake Bars / I make a pretty classic version throughout the holidays, but sometimes i like to take something familiar and twist it in a slightly different direction.
