Caramel Apple Cheesecake
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1/3 cup frozen apple juice concentrate, thawed
- 1 read-to-use graham cracker pie crust
- 1/4 cup caramel ice cream topping
- 1/4 cup chopped peanuts (optional)
Preheat the oven to 350 degrees.
Mix the cream cheese, the sugar and the vanilla at medium speed with an electric mixer until well blended. Add the eggs; mix until blended. Blend in the apple juice concentrate. Pour the batter into the ready-to-use graham cracker pie crust.
Bake for 40 minutes, or until the center is almost set. Cool. Refrigerate for 3 hours or overnight. Drizzle with the caramel topping and sprinkle with the chopped peanuts, if desired, before serving. Garnish with apple slices. Makes 8 servings.
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