For the past eight years my hubby’s college friends and their families have all gotten together in Holland, Michigan at the home of Jeff and Susie Cook for memories and boating. It’s been a wonderful experience as all of our kids get along. They share their college experiences and what they’re doing now with all of us. When we started this adventure our kids were in high school and now many have finished college and are moving on into careers. It’s fun to see them on the other side.
We traditionally bring all of our favorite recipes with us. One new recipe is Carmel Apple Cheesecake which Meaghan brought with her to share. Meaghan has tried to remove some of the fat by using low fat substitutes in the cheesecake.
A little about Meaghan. She has been accepted to the Marquette School of Denistry. We think when she’s done that everyone will want to go visit the “CUTE” dentist. Meaghan is training for the Chicago Marathon. The picture at the left is her after her 15 mile run Sunday morning (after shower).
I didn’t think to take pictures of the cheesecake but everyone RAVED about how wonderful it was.
Meaghan’s Caramel Apple Cheesecake
- 2 packages of graham crackers
- ¼ cup granulated sugar
- 1/3 cup butter, melted
- ½ t. cinnamon
- 3 Tablespoons brown sugar
- 1 21 oz can Apple pie filling
- 2 8 oz low fat cream cheese, softened
- ½ cup granulated sugar
- 1 t. vanilla
- 2 eggs, room temperature
- ¼ cup caramel ice cream topping
- 12 whole pecans
- 2/3 cup pecans, shopped
- 1/3 cup low fat sour cream
Preheat your oven to 350°. Set aside ¾ cup of the apple pie filling.
Add all the crust ingredients to your stand mixer. Using the paddle, mix on low till pliable. Spray Pam on a paper towel to wipe the sides of your springform pan. Pat the curst into the bottom of the prepared springform pan. Bake at 350° for 7 to 10 minutes. Cool.
Lower the oven temperature to 300°.
Spoon remaining pie filling into the cooled crust.
In your mixer, combine the sour cream, sugar and vanilla. Beat until smooth then add the eggs and mix well. Pour over the apple filling.
Place a water bath (9 x 13 pan filled ¾ full with hot water) on lower baking shelf. Place the pan on the middle shelf. Bake at 300° for 60 minutes or until center is set. Remove and cool.
Mix the apple filling with the caramel in a small sauce pan. Heat for 1 minute. Arrange apple slices around the outside edge of the cheesecake. Spread caramel evenly over the top. The whole pecans should be placed around the outer edge of the cheese cake. Sprinkle the crumbled pecans over the middle.
This sounds like a great recipe to make for the fall.