Caramel Apple Cheesecake

Here’s the back story about this cheesecake. Elsie has been raving about this caramel apple cheesecake that her sister-in-law, Katrina made a couple years ago. I’ve heard about the dessert multiple times.

So, when I asked Elsie what she thought I should make for Friendsgiving dessert, she, on cue, brought up this cheesecake again.

Looking for more apple recipes? Try our Easy Caramel Apples, Apple Dumplings, or Apple Tart!

I emailed Katrina asking for what I was sure was an old family recipe, and she sent me a link to a Food Network recipe from Paula Deen.

I adapted it to fit a standard size spring form pan, plus a few other small tweaks. Lots of guests enjoyed it but it’s always so hard to eat dessert after a big meal. It’s hard to leave room.

So I sent a few folks home with extra slices. A few days later, a certain (nameless, to protect identities) guest mentioned that her husband may have eaten all three slices I sent home that very night.

So, my point is, this was a hit. If you like cheesecake, you should definitely give this caramel apple cheesecake a try.

Caramel Apple Cheesecake

1 1/2 cups flour
3/4 cup brown sugar
3/4 cup (1 and 1/2 sticks) butter
2 8 oz packages cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 sour apples, peeled and chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
caramel sauce (for the top)

For the crust, combine 1 cup flour, 1/4 cup brown sugar and 1/2 cup (1 stick) butter in a food processor and pulse until crumbly. Press into the bottom of butter spring form pan. Bake at 350°F for 5-6 minutes until browned.

For the cheesecake, combine the cream cheese, 1/2 cup sugar, eggs and vanilla extract and stir until well combined. I did this in my mixer. Easy as pie (hey!). Pour into your prepared pan.

Combine peeled, chopped apples with a few sprinkles of sugar, the cinnamon and the nutmeg, and then layer those over the cheesecake.

For the topping, combine 1/2 cup flour,1/2 cup brown sugar and 1/4 cup butter. Mix together by hand until crumbly and layer on top. Bake the cheesecake for another 30-35 minutes.

Allow to cool before serving (you can make this the day before Turkey Day!). Drizzle on a little caramel sauce just before serving. xo. Emma

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4.75 from 4 votes

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Prep 20 minutes mins

Cook 40 minutes mins

Ingredients

1x2x3x

• ▢ 1 ½ cups all purpose flour
• ▢ ¾ cup brown sugar
• ▢ ¾ cup butter
• ▢ 2 8 oz. packages cream cheese
• ▢ ½ cup granulated sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 granny smith apples
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ caramel sauce (for the top)

Instructions

• For the crust, combine 1 cup flour, 1/4 cup brown sugar and 1/2 cup (1 stick) butter in a food processor and pulse until crumbly. Press into the bottom of butter spring form pan. Bake at 350°F for 5-6 minutes until browned.
• For the cheesecake, combine the cream cheese, 1/2 cup sugar, eggs and vanilla extract and stir until well combined. I did this in my mixer. Pour into your prepared pan. Combine peeled, chopped apples with a few sprinkles of sugar, the cinnamon and the nutmeg, and then layer those over the cheesecake.
• For the topping, combine 1/2 cup flour,1/2 cup brown sugar and 1/4 cup butter. Mix together by hand until crumbly and layer on top. Bake the cheesecake for another 30-35 minutes. 
• Allow to cool before serving. Drizzle on some caramel sauce just before slicing and serving.

© Author Emma Chapman

Course Dessert