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Caramel Apple Pecan Mascarpone Cheesecake

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This Mascarpone Cheesecake garnished with apples, caramel and pecans is the closest you will get to Heaven on Earth.

Caramel Apple Pecan Mascarpone Cheesecake


  • ¾ cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 2 cartons (8 ounces each) Mascarpone cheese 1 cup sugar 1 tablespoon lemon juice 1 tablespoon vanilla extract 4 eggs, lightly beaten TOPPING: 1 apple of choice 2 tablespoons butter ¼ cup brown sugar caramel ice cream topping pecans


  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Saute peeled, sliced apples (about ⅛ inch thick) in 2 tables of butter and ¼ cup brown sugar. Cool and place on top of cheesecake, either flat or twisted, and sprinkle with pecan halves. Drizzle caramel topping on top. Yield: 12 servings

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