I’m not going to pretend I’m a cheesecake lover. I’m not. I wouldn’t say I dislike cheesecake, it’s just on the first (or even third, fourth or fifth) thing I think of when planning a dessert. But when a friend calls and asks you to bring a cake to a surprise birthday party and he mentions that she likes cheesecake but he thought a more traditional cake would be better for everyone to enjoy… well… you just have to make one of each, now don’t you?
Or I’m a big sweetie.
But I think I just ruined it by saying that.
Darn it. So close.
I had a piece of this cake at the party, and it was good! This makes a thinner version of a cheesecake (as you can see in the picture). I almost want to call it a cheesecake tart as it’s not your usual huge, thick slice kind. But the addition of apples and caramel really put this cake over the top!
Needed: 8-9 graham crackers, 2 tablespoons brown sugar, 5 tablespoons melted butter, 1 can apple pie filling (or you can make your own), 1 package (8 ounces) cream cheese, 1 tablespoon lemon juice, 2 eggs, 1/3 cup sugar, caramel and cinnamon sticks to garnish.
In a food processor or a zip-lock bag (with a little more effort) finely crush the graham crackers. Combine them with the brown sugar and melted butter and press into an even layer at the bottom of a spring form pan. On top of crust layer the apple pie filling.
In a bowl combine the cream cheese, lemon juice, eggs and sugar until nearly smooth (you don’t too many lumps, but a few is fine). Spread over the apple pie filling. Bake at 375 for 30-35 minutes. Allow to cool for a few hours (or you can refrigerate over night). Before serving drizzle a little caramel over the top and garnish with cinnamon sticks to be fancy.