Ingredients
21 ounces apple pie filling
1 graham cracker crust 9 in. -
16 ounces cream cheese
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1/4 cup caramel topping
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Peel, core, and spiral-slice apples in seconds — pie prep
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Reserve 3/4 C. of the pie filling: set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla until smooth. Add the eggs and mix well. Pour this mixture over the pie filling in the crust. Bake at 350 degrees for 30-35 minutes, or until the center of the cake is set. Cool to room temp. Mix the reserved filling and caramel sauce in a sauce pan and heat for about 1 min or until spreadable. Spoon the caramel-apple mixture over the top of the cheesecake and spread evenly. Refrigerate the cake until you are ready to serve.