Caramel Apple Cheesecake-Updated Version Recipe
Caramel Apple Cheesecake-Updated Version
A while back my friend Sue from Wishes and Dishes and I decided that she would remake a few of my family favorites from the blog that are overladen with fat and calories into something we could actually eat more often by reducing the fat, calories and sugar content. SO, here is my version of my Caramel Apple Cheesecake (Paula Deen version)
Caramel Apple Cheesecake
INGREDIENTS:
1 (21 ounce) can apple pie filling
1 (9 inch) graham cracker crust
1 (8 ounce) packages cream cheese-at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
DIRECTIONS:
Preheat oven to 350 degrees.
Reserve 3/4 cup of the apple pie filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla extract until smooth. Add the eggs and mix well. Pour over the pie filling.
Bake for 30 minutes, or until the center is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a saucepan and heat for about 1 minutes, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Refrigerate the cake until ready to serve.
**Loosely adapted from Paula Deen
Caramel Apple Cheesecake Mousse-Two for Tuesday
Yield: makes 6 servings
Ingredients:
- Caramel Apple Cheesecake Mousse
- * 90g sweetened condensed fat free Dulce de Leche milk (recipe follows)
- * 8 ounces low fat cream cheese, room temperature
- * 1 apple, peeled and sliced
- * 1 tablespoon honey
- * 1 teaspoon butter
- * 1/2 cup 1% milk whipped with 1 package Dream Whip (makes 2 cups)
- * 1/2 teaspoon vanilla extract
Directions:
1. Whip cream cheese with Dulce de Leche. Remove to a bowl.
2. Whip milk with Dream Whip according to directions. Fold 3/4 of the whipped milk into the cheese mixture. Refrigerate both mousse and remaining whipped topping overnight.
3. Melt butter and honey in a non-stick skillet and place the apple slices in skillet in a single layer. Saute for 3 minutes on high heat. Flip over, cover with a lid, turn the heat down to low and cook for 15 minutes.
4. Spoon a few scoops of mousse into a serving glass and top with apple slices and a dollop of whipped topping.
Dulce de Leche
Empty the contents of a can into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes checking every 30minutes on the water level and adding more as needed.
Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing.
Assembly of Parfait (starting at the bottom):
Graham Cracker Crumbs
Caramel Cheesecake Mousse
Baked Apples
Whipped Topping
Graham Crumbs
Mousse
Apples
Mousse
Whipped Topping
Graham Crumbs
Thank you Sue, it's always so much fun to work with you!!