Caramel, Apple, Pecan Cheesecake

Caramel, Apple, Pecan Cheesecake
  • Rating:
  • Yield: 12 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Some of the tastiest nuts recipes involve pecans, just like this gorgeous caramel and apple pecan cake — perfect for dessert! 


  • Crust:

  • 1 1/2 cup cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup (½ stick) butter, melted
  • 1 cup caramel ice cream topping, melted and divided
  • 3/4 cup Fisher® Chef’s Naturals Pecan Chips, chopped and divided
  • Cake:

  • 2 packages (8 oz. each) cream cheese, softened
  • 2 tablespoons flour, divided
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 large Gala apples peeled, cored and diced
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350°F. Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
  2. For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
  3. Bake 6 to 8 minutes. Remove; pour ½ cup caramel topping over the bottom of the warm crust. Sprinkle ½ cup pecan chips on top.
  4. For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
  5. In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
  6. Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.

Leave a Review

Rate the Recipe:


Rating (4):

Top notch...can hardly wait to get some.

- Anonymous | 07.15.15

I tried this recipe for family on New Years Day and it was a hit. They loved it also it is very easy to make.

- Anonymous | 07.15.15

The caramel on the top layer leaked all around the back of the crust & the cake was GLUED to my non-stick spring form pan. Next time I will line the bottom of the pan w/ parchment. The flavor of the cake is wonderful & it looks & tastes just like fall. I will make this again.

- Anonymous | 07.15.15

Couldn't wait for it to cool was delicious while it was still warm. Can hardly wait to try it cold. And it was easy to make. Definitely two thumbs up!

- Anonymous | 07.15.15

Easy to make and absolutely delicious.

- Anonymous | 07.15.15

I added a little bit of fleur de sel to the caramel topping (but you can use kosher or sea salt) and it added that sweet and salty flavor that I love. Cannot wait to serve this next to my pumpkin pie for Thanksgiving!

- Anonymous | 07.15.15

I cant wait to make this!

- Anonymous | 07.15.15

Similar Recipes