APPLE COBBLER CHEESECAKE

Apple Cobbler Cheesecake image

Provided by Taste of Home

Time 2h5m

Yield 16 servings.

Number Of Ingredients 18

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
COBBLER LAYER:
1 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 tablespoons baking powder
2 medium tart apples, peeled and thinly sliced
1 jar (12 ounces) hot caramel ice cream topping, divided
CHEESECAKE LAYER:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
1/4 cup water
3 large eggs, lightly beaten
Whipped cream

Steps:

Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 10-in. springform pan. Place pan on a 15x10x1-in. baking pan., For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping., Bake 1-1/4 to 1-1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes., Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.

Nutrition Facts :