caramel 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.

These tempting mini cheesecakes are the perfect party or after dinner treat! They're loaded with tender apples and finished with the most decadent toppings!

Caramel Apple Mini Cheesecakes {with Streusel Topping}

graham crackers sheets (, finely crushed (1 1/3 cups))

Tbsp sugar

tsp ground cinnamon

Tbsp unsalted butter (, melted)

all-purpose flour

quick oats

+ 2 Tbsp packed light-brown sugar

nutmeg

salt

unsalted butter

(8 oz) pkgs cream cheese, softened

sour cream

tsp vanilla extract

lb granny smith apples (, peeled, cored and finely chopped*)

lemon juice

Salted caramel sauce (, see notes for recipe)

For the crust:

Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened.

Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.

For the streusel:

In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.

For the filling:

In a bowl, toss chopped apples with lemon juice, set aside.

In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

To assemble cheesecakes:

Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops.

Bake in preheated oven 23 - 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.

*This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them (even smaller than that pictured because mine weren't quite tender all the way through).

Recipe Source: Inspired by Paula Deen's Cheesecake Bars

Caramel apple cheesecake captures all of the flavors of the classic fall treat. Make this impressive dessert for your next holiday gathering!

Caramel Apple Cheesecake

butter (melted)

cream cheese (4 8-ounce packs, softened)

flour

vanilla extract

caramel sauce

heavy whipping cream

eggs (at room temperature)

apples (peeled and chopped)

brown sugar (packed)

butter (cold)

Preheat your oven to 350 degrees Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.

Start by pulsing graham crackers in a food processor until you get about 1 ½ cups crumbs. Add in all remaining crust ingredients and pulse until well combined.

Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.

Bake on 350 for about 10 minutes.

Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.

Cream until light and fluffy and you do not see any lumps.

Add sugar and flour and mix for about 1 minute.

Add the caramel sauce and mix until just combined.

While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.

Add each egg one at a time. Allow each egg to combine fully before adding the next.

Gently fold in the chopped apples.

Pour the filling into the prepared crust and prepare the crumble by adding all ingredients into a medium bowl and mix until you get a nice crumble and sprinkle evenly all over the top of the cheesecake. (NOTE: you can also double the recipe if you want to add even more crumble to the top)

Bake at 350 for 15 minutes then reduce the heat to 200 degrees F. and bake for an additional 55 minutes-1 hour or until the center slightly jiggles.

Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes. Then remove and allow to cool completely on a wire rack.

Refrigerate overnight until completely set.

Once the cheesecake is set, top with caramel sauce, serve, and enjoy!

Cheesecake Filling

Cinnamon Graham Crackers (about 10 whole sheets)

Sugar

Butter,

Bag of Kraft Caramels (about 35 wrapped caramels)

Evaporated Milk

8 oz. Packages of Cream Cheese (softened)

tbsp. Sour Cream

tbsp. Corn Starch

Eggs

Flour

Cinnamon

(topping

Preheat oven to 350 degrees F.Place a greased 9 inch springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.

Cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.

Use a food processor and grind up the graham crackers, or put them in a double zip lock bag and crush them up.

In a small bowl combine the graham cracker crumbs, 1/4 cup of sugar and melted butter. Stir until it&#x27;s well combined and the crumbs are sticking together. If the mixture seems too dry, add another tablespoon of melted butter.

Pour the mixture into the bottom of your greased pan and firmly press down. Then put the pan into the oven and bake at 350 degrees F for 10 minutes. After baking, remove from oven and set aside.

In a saucepan over medium heat cook caramels and evaporated milk until the caramel is fully melted. Be sure to stir frequently so the caramel does not stick to the pan and burn.

Pour 1 cup of the caramel sauce over the graham cracker crust and then sprinkle with 1/4 cup of chopped pecans. Set remaining caramel sauce aside.

Peel the apples and chop them very small. I like to use my Vidalia Chopper because it is quick and chops the apples into the perfect size.

Add the apples to a bowl with one tablespoon of sugar and flour and one teaspoon of cinnamon, stir, and set aside.

In a large bowl, beat cream cheese, sour cream, corn starch, and sugar. Mix until completely smooth. Then add in eggs and slightly mix, don&#x27;t overmix.

Add apple mixture into cream cheese mixture and gently stir together.Then pour mixture onto graham cracker crust.

Prepare your water bath by filling a large baking dish with 2 cups of boiling water.Then set your springform pan wrapped in foil in the water. The water should be about 1 inch up the side of the pan.

Place the water bath with cheesecake in your preheated oven and bake for 45 minutes.

After baking, reheat the remaining caramel mixture and gently spoon over the top of the cheesecake to create a caramel topping. Then sprinkle with the leftover chopped pecans.

Put it back into the oven and bake for an additional 10-15 minutes.

Remove from oven and let cool for at least 1 hour, then carefully run a knife around the edge of the pan to loosen the sides before removing the springform pan.

The cheesecake is ready to serve after about 6 hours of being chilled, although I prefer to keep it in the fridge up to 24 hours before serving so it is perfectly chilled all the way through.

Looking for a delicious fall dessert? Try this Caramel Apple Cheesecake with a cinnamon graham cracker crust, a creamy apple-spiced no bake cheesecake filling with caramel, apple pie filling, and complete with a pecan streusel topping. 

cinnamon graham crackers

bars (8 oz each) full-fat cream cheese (room temperature)

apple pie spice

apple pie filling ((cut into small bite-sized pieces))

Cool Whip (thawed)

caramel bits

heavy cream

pecans

Place the graham crackers and light brown sugar into a food processor and process until thoroughly crushed and in fine crumbs. Add in the melted butter and blend until the mixture resembles wet sand. 

Firmly press the crust into the bottom and up the sides of a 9-inch springform pan. Make sure to tap it down and firmly press it into an even crust layer.

Cover the springform pan with plastic wrap and put it in the freezer while you prepare the filling. 

Graham Cracker Crust

In a large mixing bowl, beat the cream cheese, light brown sugar, and apple pie spice with an electric hand mixer until light, fluffy, and smooth. 

Beat in the sour cream and mix until smooth and creamy.

Gently fold in the chopped apple pie filling and the Cool Whip, with a rubber spatula, and mix gently just until combined. Don&#39;t mix to hard or else the cheesecake filling won&#39;t be as light and fluffy. 

Spread the filling into the springform pan over top the crust and smooth out the top. Cover it well with plastic wrap and place the cheesecake inside the fridge for at least 6 hours, or overnight is best. 

No Bake Apple Cheesecake Filling

When ready to serve the cheesecake, prepare the topping by heating the caramel bits and heavy cream in a microwave-safe bowl for about 30 seconds and then stir well until it&#39;s smooth. Continue heating and stirring in 30 second increments as needed until it is melted and smooth.  

Stir the chopped apple pie filling and pecans into the melted caramel mixture until combined.

Remove the cheesecake from the springform pan rim and scoop the topping onto the top of the cheesecake. Spread it into an even layer or leave it mounded in the center - whichever look you prefer. Cut the cheesecake into slices and serve.* For cleaner &amp; easier slices, run hot water over the knife and then wipe it dry before slicing the cheesecake. You may have to do this every few slices to ensure clean and even slices.

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