Caramel apple cheesecake recipeThis is another easy cheesecake recipe. The caramelized apples are steamed in the microwave and made with butter and brown sugar. It’s very simple.

You will need a ten-inch springform pan. Our glass-base springform pans are perfect.

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For the crust:

1 1/3 cup graham cracker crumbs
1/4 cup walnuts pieces, finely chopped
6 tablespoons butter, melted
1 teaspoon cinnamon
2 tablespoons granulated sugar

For the filling:

2 8-ounce packages of cream cheese
1 14-ounce can sweetened condensed milk
3 large eggs
1/2 cup frozen condensed apple juice

Apples, cored and thinly sliced
2-3 tablespoons brown sugar
1 tablespoon butter
Caramel ice cream topping


Preheat the oven 350 degrees.

1. In a 9-inch springform pan, mix the graham cracker crumbs, nuts, melted butter, cinnamon, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese until soft and smooth. Add the sweetened condensed milk and beat until smooth. Add the eggs and apple juice concentrate and beat until just smooth. Pour into the crust. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.
3. Place the apple slices in a shallow bowl or baking pan and cover with plastic. Microwave until they are soft. Add the brown sugar and butter and stir until the sugar is dissolved and the apple slices coated. Place the apple slices in the refrigerator to cool.
4. To serve, arrange the apple slices on the cheesecake. Drizzle with caramel ice cream topping.

Baker’s notes: The easiest way to form a nice, firm, uniform crumb crust is with a smooth-bottomed glass or cup. Move and press the cup across the bottom and use the sides of the cup to press the sides of the crust. If one side of the crust sticks up too high, cut it down with a knife and use the crumbs in an area where the sides may not be high enough.

Use as many apple slices as you like—either an apple or two for decorations or several apples to pile high on the cheesecake. The apples will be more tender without the skin but the slices are more decorative with the skin on.

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