Homemade Caramel Apple Cheesecake on a graham cracker crust, filled with sweet, juicy apples and creamy caramel. It’s the perfect finish to any fall meal!
Happy September Kenarry readers! I’m Ashlyn from Belle of the Kitchen and I’m back for another yummy edition of Ideas for the Kitchen, a blog series where Carrie and I swap recipes once a month. Since fall is just around the corner and temperatures will start to dip soon, we thought it would be a great time to celebrate the fruit of the season: apples! Today I’ve brought a deliciously decadent Caramel Apple Cheesecake. It’s the perfect way to finish any meal this fall!
If you’re looking for Carrie, you can find her over on my blog today where she’s sharing her recipe for Caramel Apple Coffee Cake.
I know that when most of us think of fall, apples are right there at the top of the list. When I was growing up, I remember going on a field trip every year in September to a local apple farm up in the mountains. We did all of the fun, traditional farm activities including a hay ride, petting zoo, and apple taste testing. That was also where I milked a cow for the first time!
But that’s enough about pumpkins. We will save that for next month. Hint hint…
Do you have any favorite apple desserts that you can’t wait to make this fall? Share them with us below! Carrie and I would love to hear your ideas.
Caramel Apple Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup Granulated Sugar
- 7 TB Butter melted
- 1/2 tsp Cinnamon
Cheesecake:
- 2 8 oz packages cream cheese, softened
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 1 21 oz can apple pie filling
- 1/4 cup caramel topping
- 1/2 tsp Cinnamon
- 1/4 cup cinnamon almonds coarsely chopped (or any nut that you prefer)
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine all ingredients for the crust. Mix until crumbly, then press firmly into the bottom and up the sides of a 9 inch pie plate. Bake in preheated oven for 6-7 minutes until set.
- In a large mixing bowl, beat cream cheese over medium speed until fluffy. Add in the sugar, vanilla extract, and eggs and beat until mixture is smooth.
- Scoop 3/4 of the apple pie filling from the can and spread in the bottom of the prepared crust. Top with the cheesecake filling, spreading evenly.
- Bake in the preheated oven for 30-35 minutes until top is set and cheesecake is cooked through. Transfer to a wire rack to cool.
- While cheesecake is baking, combine remaining 1/4 can of apple pie filling, caramel topping, and 1/2 tsp of cinnamon in a small sauce pan over low heat. Stir until smooth, then set aside.
- When cheesecake is cool, spread caramel apple mixture over the top and sprinkle with chopped nuts. Refrigerate for at least 2-3 hours before slicing. Enjoy!
Notes
Looking for more fall dessert ideas? You might also like:
Pumpkin Spice M&M Sugar Cookies
Looking for even more fall treats? Check out these amazing recipes.
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TOTAL yumminess! Alas, cinnamon chex will have to suffice for me tonight. But I’m gonna get me some cream cheese and make this soon!!!
Doesn’t it look amazing!?! Yet another drool worthy recipe from Ashlyn!
Apples are nearing the end of their season here in Ohio. I’ve been experimenting with a new variety of apple (new to me, anyway) called Honey Crisp. They are super crispy and juicy, while being slightly tart and slightly sweet. The perfect baking apple. My favorite dish so far? Salted Caramel Apple Pie Bars. But, our kids love cheesecake, so I’m sure they would love this Caramel Apple Cheesecake. Thanks for sharing and giving me yet another recipe to try!
Pam, doesn’t that recipe look delicious? I can’t wait to try it myself. If you try it first, let me know how you and your family like it. Hope you’re having a great week!
Yammi. i will try
Hope you love it, Eshu!