This creamy cheesecake served with caramel sauce turns out to be a mouthwatering dessert.
Caramel-Apple Butter Cheesecake
- Prep Time 40 min
- Total 8 hr 25 min
- Servings 16
- Ingredients 10
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup butter or margarine, melted
- 20 caramels, unwrapped
- 3/4 cup apple butter
- 3 packages (8 oz each) cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons Gold Medal™ all-purpose flour
- 3 eggs
Caramel Sauce
- 30 caramels, unwrapped
- 1/2 cup half-and-half
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan in heavy-duty foil. In small bowl, mix cookie crumbs and butter. Press in bottom and 1/2 inch up sides of ungreased pan.
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Step2In medium microwavable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on High 2 1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in remaining 1/4 cup apple butter; set aside to cool.
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Step3In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed about 1 minute or until smooth and creamy. On low speed, beat in eggs, 1 at a time. Reserve 1/2 cup batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks. Pour over crust. Drop spoonfuls of reserved batter over the top. Cut through batter several times with knife for marbled design.
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Step4Bake 1 hour 15 minutes to 1 hour 25 minutes or until center looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes, then remove from oven; cool completely at room temperature, about 2 hours. Cover and refrigerate at least 4 hours or overnight. Run metal spatula around cheesecake to loosen again. Remove side of pan; leave cheesecake on bottom of pan to serve.
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Step5In 1-quart saucepan, heat 30 caramels and the half-and-half over low heat, stirring frequently, until caramels are completely melted. Serve warm or cool over slices of cheesecake.
Nutrition
430
Calories
24g
Total Fat
7g
Protein
47g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1/2g
- Cholesterol
- 100mg
- 33%
- Sodium
- 320mg
- 14%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 29g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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