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5 from 8 votes

Caramel Apple Cheesecake

Creamy caramel cheesecake inside a Cinnamon blondie crust topped with cinnamon apples and a decadent caramel drizzle.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Servings 12 Slices
Calories 698kcal
Author Krystle Smith

Ingredients

For The Apple Spice Blondie Crust

  • ¾ Cup Butter Melted
  • 1 ½ Cups Brown Sugar
  • 3 teaspoon Vanilla
  • 2 Eggs
  • 1 ½ Cups Flour
  • ½ teaspoon Cinnamon
  • ¾ teaspoon Apple Pie Spice
  • ¾ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • For The Caramel Cheesecake
  • ¼ teaspoon Salt
  • ½ Cup Brown Sugar
  • 5 Tablespoons Heavy Cream
  • 16 Oz. Cream Cheese Softened
  • ½ Cup White Sugar
  • ½ Cup Brown Sugar
  • ¾ Cup Caramel Sauce

For The Apples

  • 1 ½ Apples Thinly Sliced
  • 2 teaspoon Lemon Juice
  • 1 teaspoon Cinnamon
  • 4 tablespoon Brown Sugar
  • ½ teaspoon Apple Pie Spice
  • 1 tablespoon Butter

For the Cinnamon Whipped Cream

  • ½ Cup Heavy Whipping Cream
  • ¼ Cup Powdered Sugar
  • ¼ teaspoon Cinnamon

For the Caramel

  • 1 Cup Brown Sugar
  • 1 Cup Heavy Cream

Instructions

For the Crust

  • Grease a 9 inch springform pan. Preheat oven to 350 degrees F.
  • In a large bowl mix melted butter and brown sugar. Stir in vanilla,eggs,cinnamon, apple pie spice,salt, baking powder, and baking soda.
  • Gradually stir in flour, stirring until just combined. Stir in apples.
  • Pour blondie batter into pan, and bake for 30-35 minutes. Cool.

For the Caramel Sauce

  • In a small sauce pan melt butter. Whisk in brown sugar and heavy cream, stirring constantly until fully dissolved.
  • Bring to a boil and boil for 3 minutes.

For the Cheesecake 

  • Mix cream cheese and sugars together until smooth.
  • Stir in apple pie spice, and ¾ cup of caramel sauce.
  • Evenly spread cheesecake over the blondie. Refrigerate around 3-4 hours or until firm.

For The Cinnamon Apples 

  • In a medium sauce pan combine brown sugar, lemon juice, and cinnamon. Add apples and toss to coat.
  • Add butter and cook for 15-20 minutes or until soft. Cool and then place on top of the cheesecake.

For The Cinnamon Whipped Cream 

  • Freeze a metal bowl. Whip heavy whipping cream until stiff peaks form. Fold in powdered sugar, and cinnamon.
  • Pipe around edges of cheesecake.
  • Drizzle remaining caramel sauce over the top of the cheesecake.

Nutrition

Calories: 698kcal | Carbohydrates: 90g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 136mg | Sodium: 427mg | Potassium: 247mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1329IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg