Caramel Apple Cheesecake

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a slice of Caramel Apple Cheesecake with caramel sauce

I love caramel apples and I love cheesecake so when you put the two together in this recipe…woah!  It’s a show stopper! Whenever I make this Caramel Apple Cheesecake I get rave reviews! It’s not your average dessert and it’s so delicious!! If you’ve ever had caramel apple pie, then you’re definitely going to love this recipe!

There are a few steps to this recipe, but all of them are fairly simple and the end result is totally worth it! Once you take just one bite, you’ll understand what everyone has been talking about!! This is a perfect dessert to for fall, holidays, or really….any day.

REPIN CARAMEL APPLE CHEESECAKE

If you love apple desserts, be sure to check out Spend With Pennies’ dessert category for lots of great recipes!

a slice of Caramel Apple Cheesecake with caramel sauce
4.94 from 15 votes
Review Recipe

Caramel Apple Cheesecake

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings 16 servings
Author Holly Nilsson
This rich & creamy dessert is a must-try combination of caramel apples and cheesecake!

Ingredients

Crust
  • 1 cup flour
  • ¼ cup sugar
  • ½ cup butter softened
Filling
  • 12 ounces cream cheese softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
Apple Mixture
  • 2 granny smith apples peeled, cored, and diced into small pieces
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
Topping
  • ½ cup brown sugar packed
  • ½ cup flour
  • ¼ cup quick oats
  • ¼ cup butter softened
  • caramel topping to drizzle

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Instructions

  • Preheat oven to 350°F. Line a 9X9 baking pan with aluminum foil, be sure to leave overhang on all four sides.
Crust
  • Combine flour and sugar in a medium-sized bowl and cut in butter with 2 forks or a pastry blender until crumbly. Press mixture into prepared pan & bake for 15-20 minutes.
Filling
  • In a large bowl, beat cream cheese, sugar, & vanilla until smooth. Add eggs 1 at a time, mixing to combine. Pour mixture onto baked crust.
Apple Mixture
  • In a medium bowl, toss apples, sugar, cinnamon, & nutmeg until combined. Sprinkle apple pieces evenly over the cream cheese mixture.
Topping
  • Combine brown sugar, flour, quick oats, and softened butter in a medium bowl until crumbly. Sprinkle topping evenly over the apple layer.
  • Bake for 40 minutes or until filling is set. (You can check it by just slightly jiggling the pan). Allow to cool and then place in refrigerator 4 hours or overnight.
  • Remove from pan and cut into 16 even-sized bars. Drizzle with caramel topping.

Recipe Notes

Leftover caramel apple cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
Wrap individual bars in plastic wrap and freeze for up to 1 month.

Nutrition Information

Calories: 285, Carbohydrates: 32g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 155mg, Potassium: 91mg, Fiber: 1g, Sugar: 21g, Vitamin A: 594IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best, Caramel Apple Cheesecake, how to make, recipe
Course Cake, Dessert
Cuisine American

Here are a few more recipes you’ll love

* Apple Pie Tacos * Apple Pie Cupcakes * Apple Pie Bread *

 

Recipe adapted from Paula Deen

 

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. I’m not sure if you are still reviewing comments but I wanted to add a twist to the crust. I used Samoa cookies crumbled and pressed into pan. I took the chance of the crust not staying together but surprisingly it worked great. The caramel and chocolate melted the cookie crumble into a nice crust. My family members were hooked!!

  2. My daughter made this the other day and just brought some over. It is amazing! I will be making it myself. I might try peaches some day.

  3. Everyone who tries this recipe LOVES it. I’ve never made squares though – I always make it in a 10″ springform pan!5 stars

    1. Hi Shannon
      Plan on making this in a 9″ springform pan. How did it work out for you? Same time and temp in the oven? Thanks.
      Van

    1. Hi Karen, You can scroll to the bottom for the full recipe or click on the Jump to recipe button at the top! Enjoy!

  4. I make dessert all the time for my co-workers. This is one of there favorites. I did not put tin foil in pan, nor did I spray pan. I baked it for just over 60 minutes (old oven). It cut perfectly and came out of pan beautifully. Big hit and will be one of my go to recipes to make again.5 stars

    1. I’ve only tried the recipe as written but think it would work. This would make more than one pie. Let us know if you try it Ash.

  5. Made this last night for a birthday get together today, and OMG this was DELICIOUS!! I can’t wait for tomorrow so I can eat more haha. If this had been the only dessert I had made there wouldn’t have been any left over5 stars

      1. Should the caramel apple cheesecake be baked in a 13×9 pan or a 9×9 pan? I saw both listed at different areas on the page and I just wanted to clarify. Thanks!

  6. Can I make this 24 hours ahead of time? It’s for work function so I need to make the night before. Will it get soggy? 

  7. made this cheesecake last Christmas and my family there is 10 of us went crazy over it ,, in the oven now for this Christmas , thanks for the recipe huge success and Merry Christmas to you from Ontario Canada5 stars