Caramel Apple Cheesecake

This post was originally published in 2012— we have since updated the recipe and photos. Consider this your reminder to make this caramel apple cheesecake because it’s SO good.

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.

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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5 from 3 votes

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Prep 20 mins

Cook 40 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

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.