The perfect dessert recipe for any holiday meal. It’s a delicious combination of drizzled caramel sauce, sweet Rodelle Vanilla, and mouthwatering cheesecake.


Pie Filling:

  • 2 8-ounce packages cream cheese, room temperature
  • ½ cup sugar
  • 2 eggs
  • 1 Rodelle Vanilla Bean

Pie Crust:

  • 1 ¾ cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • ¼ cup sugar
  • 1 teaspoon Rodelle Gourmet Vanilla Extract


  • 1 21-ounce can apple pie filling
  • 12 pecan halves, plus 2 tablespoons chopped pecans
  • ¼ cup Rodelle Vanilla Bean Carmel Sauce

Rodelle Vanilla Bean Caramel Sauce (refrigerate unused portion)

  • 1 cup sugar
  • ¼ cup water
  • 8 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream
  • 1 Rodelle Vanilla Bean, scraped
  • Pinch of salt

Pie Filling

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, butter, sugar, and vanilla together in a small bowl. Press firmly onto the bottom and 2 ½ - inches up the side of a 9-inch spring-form pan.
  3. Reserve ¾ cup apple pie filling; set aside. Spoon remaining filling into the crust.
  4. Beat together the cream cheese and vanilla bean until smooth. Add eggs and mix well. Pour this over the pie filling.
  5. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool at room temperature.

Rodelle Vanilla Bean Caramel Sauce

  1. Combine the sugar and water in a heavy saucepan. Set over medium-high heat and swirl the saucepan gently by the handle until the sugar is dissolved and the syrup is clear.
  2. Avoid letting eh syrup boil until the sugar is completely dissolved.
  3. Increase the heat to high, cover and boil the syrup for 2 minutes. Uncover the saucepan and continue to boil the syrup until it begins to darken around the edges. Gently swirl the pan by the handle until the syrup turns a deep amber and begins to smoke.
  4. Remove from the heat and add the butter. Gently beat until the butter is incorporated. Stir in the cream.
  5. If the sauce becomes lumpy, set the pan over low heat and stir until smooth. Turn off the heat and stir in the vanilla bean seeds and pinch of salt.
  6. Serve warm at room temperature. Sauce can be covered and refrigerated for up to one month. Reheat in double broiler or a heavy saucepan over very low heat, adding a bit of water if it’s too thick.


  1. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable.
  2. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.
  3. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.
  4. Drizzle with 2 tablespoons caramel sauce if desired.
  5. Refrigerate the cake until ready to serve.