Welcome to Thursday is Dessert Day.... This week I have recreated one of my all time favorite ladies recipes, the southern queen Miss Paula Deen. I really love watching her and seeing all of the great home cooked, made with love food she has to share. If I had the chance to meet any famous person in the world it would most defiantly be her, she has such a good heart and a wonderful sense of humor. I will someday take the time to travel to her beautiful Savannah and at least get as close as I can by having a fabulous meal at her restaurant The Lady and Sons.
1 (21 oz.) - Can Apple Pie Filling
1 (9 in.) - Graham Cracker Crust
2 (8 oz.) - Soft Cream Cheese
1/2 C. - Sugar
1/4 Tsp. - Vanilla
2 - Eggs
1/4 C. - Caramel Topping
Reserve ¾ 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.
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