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  1. Step 1
    Combine whipped topping, cream cheese and sweetened condensed milk in a bowl. Blend on low until smooth, about 2–3 minutes.

  2. Step 2
    Add lemon juice and blend. The mixture will begin to thicken.

  3. Step 3
    Layer three-fourths of the can of Lucky Leaf® Premium Caramel Apple Pie Filling Topping in the bottom of the pie crust.

  4. Step 4
    Layer the cheesecake mixture on top of the apples. Refrigerate 1½ hours.

  5. Step 5
    Chop the remaining apples, and place them in a small bowl. Mix this with the cranberries, pecans and 2 Tbsp. of the caramel syrup. Place on a lined cookie sheet, and bake for 20 minutes at 325°F.

  6. Step 6
    Let the topping cool, and place on top of the cheesecake; drizzle with the remaining caramel. Store in the fridge until ready to serve.

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