apple cheesecake

This apple crisp cheesecake is absolutely amazing - creamy cheesecake topped with cinnamon apples, a crumble topping, and caramel sauce!

Apple Crisp Cheesecake

graham cracker crumbs

sugar

butter

(24 ounces, 750 grams) cream cheese, softened

plain Greek yogurt (or sour cream)

vanilla

eggs

peeled, sliced, apples (about 3)

cinnamon

all purpose flour

oats

brown sugar

Salted caramel sauce (or regular caramel sauce, optional)

Preheat the oven to 325 degrees F.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs and sugar. 

Drizzle the melted butter over top and stir...

Drizzle the melted butter over top and stir until everything is evenly combined.

Press the graham cracker crust evenly over the...

Press the graham cracker crust evenly over the bottom of a 9” springform pan, and 1/2-1 inch up the sides.

Bake the crust for 10-12 minutes. It should...

Bake the crust for 10-12 minutes. It should look dry after baking.

Remove the crust from the oven and let...

Remove the crust from the oven and let it cool.

Decrease the oven temperature to 275 degrees F.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.

Add the Greek yogurt and whip to combine.

Add the sugar, vanilla, and eggs, and whip...

Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.

Pour the cheesecake batter into the cooled crust,...

Pour the cheesecake batter into the cooled crust, smoothing the top.

In a medium bowl, stir together the sliced...

In a medium bowl, stir together the sliced apples, sugar, and cinnamon.

Spoon the apples over top of the cheesecake...

Spoon the apples over top of the cheesecake batter, spreading them out as evenly as possible to cover the top of the cheesecake.

In a small bowl, stir together the flour,...

In a small bowl, stir together the flour, oats, brown sugar, and cinnamon. 

Drizzle the melted butter over top of this...

Drizzle the melted butter over top of this mixture and stir until it is completely combined.

Sprinkle the crumble topping over top of the...

Sprinkle the crumble topping over top of the apples on the cheesecake, spreading it over the cake evenly.

The cake will come right up to the...

The cake will come right up to the top of the springform pan.

Bake the cheesecake at 275 degrees F for...

Bake the cheesecake at 275 degrees F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.

Once the cheesecake has reached 150F in the...

Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.

After an hour, take the cheesecake out of...

After an hour, take the cheesecake out of the oven. 

Run a thin, sharp knife around the edge...

Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.

Once it’s cool, chill the cheesecake overnight (or...

Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.

Before serving, drizzle the cheesecake with salted caramel...

Before serving, drizzle the cheesecake with salted caramel sauce, if desired.

Cover any leftover cheesecake with plastic wrap, and...

Cover any leftover cheesecake with plastic wrap, and store in the refrigerator for up to 5 days.

This No Bake Apple Cheesecake is the perfect dessert for fall! A creamy, dreamy, perfectly spiced cheesecake loaded with apple pie flavor!

No Bake Apple Cheesecake

brown sugar (packed)

unsalted butter (melted)

½ teaspoon ground cinnamon (or apple pie spice)

heavy whipping cream

cream cheese

sour cream

tsp vanilla extract

apple pie filling (or homemade apple pie filling)

Make crust.

In a large bowl stir together the graham cracker crumbs, brown sugar, butter, and cinnamon until fully combined. Firmly press the crumbs into an 8 to 10-inch springform pan. I like to form the crust along the sides as well, use a flat bottomed glass or measuring cup to help press down the crumbs. Place this in the freezer while you assemble the filling.

For the crust:

Whip cream.

Beat heavy whipping cream until stiff peaks form. Set aside.

Beat cream cheese.

Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.

Add sugar.

Beat in powdered sugar until no lumps remain.

Add sour cream and vanilla.

Apple pie filling.

Fold in half of the apples. Pour this mixture into the crust, smooth out the top.

Chill.

Add the remaining apples on top and gently press them in. Cover and place in the fridge for 8 hours, or overnight. Remove the outer rim of the pan, slice and serve.

Pipe fresh whipped cream onto the top of the cheesecake and sprinkle with apple pie spice just before serving if desired!

For the filling:

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It has layers of apple spice blondie and no-bake caramel cheesecake, and it's topped with cinnamon apples and caramel sauce!

Caramel Apple Blondie Cheesecake

unsalted butter

(216 grams) brown sugar, unpacked

(195 grams) flour

tsp apple pie spice

tsp baking powder

tsp baking soda

tsp salt

(79 grams) chopped apple (about 1/2 an apple)

oz cream cheese, room temperature

(104 grams) sugar

(72 grams) brown sugar, unpacked

caramel sauce*

+ 2 tbsp heavy whipping cream, cold

tbsp (44 grams) powdered sugar

apples, thinly sliced

lemon juice

nutmeg

tbsp (56 grams) brown sugar

(120 milliliters) heavy whipping cream

(29 grams) powdered sugar

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

6. Slowly add dry ingredients to wet ingredients until combined.

8. Pour batter into springform pan and bake for 25-30 minutes.

9. Allow to cool for about 5 minutes, then remove to finish cooling.

10. Make the caramel sauce and allow to cool completely.

11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.

12. Add the caramel sauce and apple pie spice and mix until combined. Set mixture aside.

13. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

14. Gently fold the whipped cream into the cream cheese mixture in two parts.

15. Place blondie back into the springform pan.

16. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.

17. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

18. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.

19. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

20. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

21. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

22. Add powdered sugar and cinnamon and whip until it you get stiff peaks.

23. Pipe whipped cream around edges of cheesecake.

24. Drizzle more caramel sauce over finished cheesecake, if desired.

*Recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You&#8217;ll end up with leftover caramel.

This cheesecake is my family’s #1 requested cake. It’s so delicious with your salted caramel sauce 😋

this was amazing and so easy to follow! I was a little nervous about the cheesecake coming out soft, but came out perfect.  We all enjoyed it.  love all the recipes I have tried so far!

I made this recipe for Thanksgiving, and while the flavors were all amazing, the apple topping didn't turn out quite right for us, so I would change that a bit.  I ended up doubling the apples and it still didn't turn out quite right.  Next time, I'll chop the apples instead of slicing them, I think.

This is wonderful! I've made it several times and it's always a hit. The no bake cheesecake keeps things simple and it looks so pretty too!

https://www.youtube.com/watch?v=nONf2g9xZ24

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven! It has layers of apple spice blondie and no-bake caramel cheesecake, and it’s topped with cinnamon apples and caramel sauce!

Recipe: https://www.lifeloveandsugar.com/caramel-apple-blondie-cheesecake/

This Apple Crumb Cheesecake Pie recipe is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping! It's a delicious dessert idea with a wonderful combination of flavors and textures!

Apple Crumb Cheesecake Pie

apples

tbsp (84 grams) packed brown sugar

tbsp (78 grams) sugar

cornstarch

water

Refrigerated pie crust

(52 grams) sugar

Apple Pie Filling, above

(33 grams) all purpose flour

(22 grams) quick cooking oats

(56 grams) packed brown sugar

tsp cinnamon

tbsp unsalted butter, melted

Vanilla Ice Cream, for serving, optional

Caramel Topping,

Drizzle the lemon juice over the apples and toss to coat. Set the apples aside.

2. Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.

3. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.

4. Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally, for 10-12 minutes. Remove the pan from the heat and let the mixture cool.

5. Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerate for up to 2 weeks.
TO MAKE THE PIE:

Preheat the oven to 375°F. Spray a 9-inch deep dish pie plate with non-stick baking spray.

7. Place the pie crust in the pie plate. Fold the edges of the crust under and mold them to your preference. Refrigerate until ready to use.

8. To make the cheesecake layer, beat the cream cheese until creamy.

9. Add the sugar and beat the mixture until smooth.

10. Add the egg and beat until full incorporated. Do not overbeat the batter.

11. Spread the cheesecake batter in the prepared pie crust.

12. Gently spoon the apple pie filling on top of the cheesecake batter.

13. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the apple pie filling.

14. Bake the cheesecake pie for 40 minutes.

15. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled.

16. Serve with vanilla ice cream and caramel topping, if desired.

Amaaazing recipe, only thing is I end up with a way way too much of the apple filling but nothing enough to halve the recipe so I’m still trying to troubleshoot that.

I made this pie for thanksgiving and it was a huge hit. I used a graham crack crust and doubled the cream cheese filling. Added a splash of vanilla to the filling as well. The mixture didn’t seem thick enough to hold the apple filling and I had time, so I poured the mixture over the baked crust and refrigerated it over night. Added the filling and crumb top the next morning and baked for 40 mins. It came out perfect. I served it a la mode but next time I will opt for homemade whipped cream.

https://www.youtube.com/watch?v=qS6A46HlEZI

This Apple Crumb Cheesecake Pie is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping! It’s a delicious pie with a wonderful combination of flavors and textures!

Recipe: https://www.lifeloveandsugar.com/apple-crumb-cheesecake-pie/

Caramel Apple Pie Cheesecake is the ultimate fall dessert! A perfectly baked, creamy vanilla cinnamon cheesecake filling surrounds layers of caramelized apples, atop a crisp graham cracker crust. Top off this beauty with a layer of spiced apples, a buttery oat crumble, and a drizzle of salted caramel sauce. It&#039;s a delicious apple pie in cheesecake form - without any of the hassle of pie crust!

Top 10 apple cheesecake recipes from across the web

The most viewed apple cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Crisp Cheesecake

No Bake Apple Cheesecake

Caramel Apple Blondie Cheesecake

Caramel Apple Blondie Cheesecake

Apple Crumb Cheesecake Pie

Salted Caramel Apple Pie Cheesecake

No-Bake Apple Cinnamon Cheesecakes

No Bake Apple Pie Cheesecake Bars

Mary Berg's Spiced Apple Cheesecake

Apple Crumble Cheesecake

Top 10 apple cheesecake recipes from across the web

The most viewed apple cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Crisp Cheesecake

No Bake Apple Cheesecake

Caramel Apple Blondie Cheesecake

Caramel Apple Blondie Cheesecake

Apple Crumb Cheesecake Pie

Salted Caramel Apple Pie Cheesecake

No-Bake Apple Cinnamon Cheesecakes

No Bake Apple Pie Cheesecake Bars

Mary Berg's Spiced Apple Cheesecake

Apple Crumble Cheesecake

The most viewed apple cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine