Guest Post – Caramel Apple Cheesecake
Hi friends!! I hope you’re having a great weekend….I know I am! Today my lovely blog friend Kristen has an amazing sounding recipe for you all. We started our blogs around the same time and I’ve been a huge fan of her and her blog ever since! I’m really excited to have her on my blog today :). She’s a pretty awesome girl and I hope you enjoy her post!
Hello to all of Lindsay’s readers!
My name is Kristen, and I blog over at Confessions of a (Not-So) Domesticated Newlywed.
I’m so excited that Lindsay has given me the opportunity to be a guest blogger on her site! Lindsay and I go wayyy back … back to June, that is, when we both starting blogging. But we’ve become fast blogger-buddies!
I’ve been married for almost 11 months now to my amazing husband, Brandon.
(Don’t be fooled … those smiling faces are actually masking fear of 3rd degree burns.)
Over the past 11 months, Brandon and I have traveled a lot. We’ve taken in the sights …
… crossed a few finish lines …
… and eaten. A lot.
OK … maybe I’ve eaten a lot.
Anyways, I’ve also been working on my wifey-skills. When we first got married, I wasn’t the world’s best in the kitchen.
Exhibit A: My epic pancake fail.
However, I have improved over time.
Exhibit B: The proudest moment of my life (oh yeah, after marrying Brandon. ).
The recipe that I want to share today is actually pretty fool-proof. I know because I’ve made it several times … and (shockingly enough) haven’t messed it up once!
Caramel Apple Cheesecake
(Which could also be called “Cheesecake for Beginners!”)
Slightly adapted from this recipe.
- 1 (21 oz.) can apple pie filling
- 1 store-bought graham cracker crust
- 2 (8 oz) packages of cream cheese, brought to room temperature
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 eggs
- 1/3 cup caramel topping (plus more for serving)
- Chopped walnuts
- Preheat oven to 350 degrees.
- Measure out 3/4 of a cup of the apple pie filling and set to the side for later. Pour the rest of the filling into the bottom of the graham cracker crust.
- Put cream cheese, sugar, vanilla, and cinnamon into a mixer. Beat until smooth.
- Add eggs and continue mixing until completely blended.
- Pour mixture into crust.
- Bake for 30-35 minutes. The center of the cheesecake should look set. Let the cheesecake cool to room temperature (this would be when I get impatient ).
- After the cheesecake has cooled, pour the remaining filling and the caramel into a saucepan. Heat at medium-low heat for about a minute, stirring continuously.
- Spread the mixture evenly over the cheesecake.
- Sprinkle chopped walnuts over the caramel mixture.
- Let refrigerate overnight (or at least for several hours) before serving.
This cheesecake is seriously addicting … and I’m not even that big of a cheesecake fan. Brandon is the one in our household who really loves cheesecake. I’m normally more of a cookie/cupcake kind of girl myself.
But when I make this dessert, it doesn’t last in the house very long.
And let’s be honest … I can’t blame Brandon for it’s quick disappearance.
I hope lots of you try the recipe, and then report back to me how it turned out! I promise you won’t be disappointed.
But if you are disappointed, blame Lindsay.
I mean, it’s her blog, so that only makes sense, right?