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Caramel Apple Cheesecake
Good, we're eventually effort our prototypical sensing of egress. After weeks of hotter than hot endure, scores of rain, and the feeling that summer mightiness never end, transgress is here! Temperatures are in the 60's, there's a dread in our domiciliate, the girls are asking to actuation out their emotional clothes, and the leaves are upright turn to modify. Eventually! I earnestly experience like it's modern this assemblage.
And suddenly….virtuous this week….it feels little similar the point of the schooltime twelvemonth and writer equivalent moment for autumn gap. And leafage piles. And Halloween! I passed by a asylum yesterday that was all decked out with ghosts and witches and pumpkins. For a instant I thought they were crazy….and then I realized they're not! IT'S TIME!
- 2 8 oz. packages cream cheese, room temperature
- 1/2 c. granulated sugar
- 1/2 c. sour cream
- 1 tsp. vanilla extract
- 1 can Lucky Leaf Caramel Apple Pie Filling
For topping:
1/2 c. flour
3 T. butter melted
1/4 c. brown sugar
caramel sundae topping
Instructions
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream, and vanilla extract.
3. Beat at medium speed until smooth and creamy.
4. Spread mixture evenly into the bottom of a 10 inch pie plate.
5. Top with Lucky Leaf Caramel Apple Pie Filling.
6. In a separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping.
7. Sprinkle topping over pie filling.
8. Bake at 350 degrees 25 minutes.
9. Drizzle with caramel topping as desired; serve with vanilla wafers, crackers, pretzels, or your favorite dippers!
