If you like cheesecake and apple pie, you’re in for a treat! This lip-smackin’ caramel apple cheesecake recipe features the best of both, with a crumbly cheesecake base, smooth cream cheese filling, and an addictive caramel and apple pie topping.
Caramel apples are one of my favorite treats! I remember when my grandpa and I would split one and practically wrestle over who got to eat the gooey goodness that was still left on the stick. My grandpa was funny as all get out and I cherish these memories of him.
I’m not gonna lie. This caramel apple cheesecake recipe takes a bit of time to complete but it takes me back to those good times and there’s no substitute for that. What I wouldn’t give to scuffle over the leftover caramel just one more time. But enough reminiscing, I hope you enjoy making this as much as your family will enjoy devouring every crumb on their plate.
The texture of this caramel cheesecake is out of this world. You have the buttery cheesecake base (no graham cracker crust today), which is topped with a smooth and creamy cheesecake filling. The final layer is a crumbly apple pie topping, made with apple pie filling, cinnamon, snickerdoodle cookie mix, and as much caramel sauce as your heart desires. It’s sweet, creamy, and incredibly addictive.
This caramel apple cheesecake would make a great Thanksgiving dessert. however, because it uses apple pie filling instead of fresh apples, you can truly enjoy it year-round, when you have a craving for apple pie but it’s not quite fall weather.
- Snickerdoodle cookie mix (sugar cookie mix will do as well)
- Unsalted butter
- Softened cream cheese (check out our easy recipe for homemade cream cheese here)
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Apple pie filling
- Ground cinnamon
- Caramel topping (or you could use our Dulce De Leche recipe here)
How To Make Caramel Apple Cheesecake
First, preheat your oven to 350 degrees and prepare a 9-inch pie pan with coconut oil or nonstick spray.
In a medium bowl, combine the snickerdoodle cookie mix, the cinnamon sugar packet that comes with it, and 1 stick of butter.
Cut the butter into the mixture so it’s all crumbly and combined as above.
Add about 2 cups of this cheesecake mixture to your pie pan and press along the bottom and up the sides as above.
Bake in the oven for 10 minutes and set aside.
Melt the 1 tbsp of butter and add it to the rest of your base mixture as above.
Mix it with a fork until well combined. Set aside.
In a large bowl, add the cream cheese, sugar, and flour and mix until well combined and creamy as above.
Add the vanilla and egg into the cream cheese mixture and mix again until well combined.
Apple Pie Topping
In a small bowl, add the apple pie filling and cinnamon.
Mix together as above.
Now, let’s put it all together!
Pour the cream cheese mixture into your baked pie crust and spread along the bottom as above.
Then, spoon the apple mixture on top of the and spread it so it covers the top entirely.
Sprinkle the remaining -like crumble mixture on top of the apple mixture.
Bake for 30-40 minutes until the top is golden brown.
Allow the pie to cool for about 2-3 hours, then transfer it into the fridge and allow it to cool completely before cutting.
Note: you can drizzle the caramel on now or wait to you remove it from the fridge (or what the heck, you can drizzle away before the fridge and after).
Remove from the fridge and drizzle some more caramel to your heart’s content!
Serve and enjoy the cool cheesecake filling combined with the crumbly cookie texture.
You, my friend, are about to share perfection on a plate.
- Store leftover cheesecake in an airtight container (or covered in plastic wrap) in the fridge for up to 4 days. This is another reason why it’s a great holiday dessert, as you can make it days in advance.
- You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before serving.
- If you like, sprinkle your cheesecake topping with chopped pecans, cinnamon almonds, or chopped walnuts before adding the caramel sauce.
- Don’t forget that the cream cheese must be softened at room temperature before adding to the cheesecake filling. Don’t skip this step! It also doesn’t hurt to allow the egg to reach room temperature while you’re at it.
- If you want to add extra spices for more flavor, mix 1/4 teaspoon of ground nutmeg and/or a 1/4 teaspoon of ground ginger into the apple pie crumble topping.
- For something different, use instead.
You may also like delicious recipes:
Caramel Apple Cake from Mama Reed
Slow Cooker Caramel Apple Cider
- 1 package snickerdoodle or sugar cookie mix
- 1 stick unsalted butter plus an extra tbsp
- 8 oz softened cream cheese
- 1/4 cup sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups apple pie filling
- 1/2 tsp cinnamon
- 1 jar caramel topping
- Preheat the oven to 350 degrees and prepare a 9-inch pie plate with non-stick cooking spray (I use coconut oil).
- Combine the cookie mix (snickerdoodle or sugar cookie), the cinnamon sugar packet, and 1 stick of butter. Cut the butter into the mixture so it's all crumbly and combined.1 package snickerdoodle or sugar cookie mix, 1 stick unsalted butter
- Add two cups of this mixture to your pie pan and press along the bottom and up the sides. Bake it in the oven for 10 minutes and then set aside.
- Melt the 1 tbsp of butter and add it to the rest of your crumble mixture, mix it with a fork until well combined, then set it aside.1 stick unsalted butter
- In a large bowl add the cream cheese, sugar, and flour. Mix until well combined and creamy.8 oz softened cream cheese, 1/4 cup sugar, 1 tbsp all-purpose flour
- Add the vanilla and egg into the cream cheese mixture and mix again until well combined, then set aside.1 tsp vanilla extract, 1 large egg
Apple Pie Topping
- In a small bowl, add the apple pie filling and cinnamon. Mix together, then set aside.1 1/2 cups apple pie filling, 1/2 tsp cinnamon
Construct Your Cheesecake
- Pour the cream cheese mixture into your baked pie crust and spread along the bottom. Then, spoon the apple mixture on top of the cream cheese and spread it evenly. Sprinkle the remaining crumble mixture on top.
- Bake for 30-40 minutes until the top is golden brown.
- Allow pie to cool at room temperature for 2-3 hours, then transfer it to the fridge and all it to cool completely before cutting (times will vary).
- Drizzle caramel over the top before refrigerating, or after, or what the heck, BOTH!1 jar caramel topping
Can you double this recipe and use a 9×12 pan instead?
I have not tried that but I don’t see why you couldn’t. Let me know how it turns out!
I picked up a sugar cookie mix at Aldi (17.5 oz.) and it doesn’t have the cinnamon sugar packet. Now what? How much cinnamon and additional sugar will I need to add to the cookie mix? And, is 17.5 oz. too much for the crust? I was so looking forward to making this tonight… BTW, I also purchased Hershey’s caramel sauce – figured it would be the best since that is what you used.
i used the snickerdoodle mix for this recipe which indicated it had the cinnamon-sugar packet in the mix so next time you make this just double check that it has the packet as well. But since that doesn’t help you now, I would use a simple cinnamon sugar mix recipe by using
1/4 to 1/2 cup granulated sugar
1-2 tablespoons ground cinnamon (or a little more or less to taste)
and a 2 tsps of oil. I like coconut oil for baking but others use canola. Whatever vegetable oil you like should work. Mix that all together vigorously and use that. Now here’s the note. Because I haven’t made the cheesecake with this I can’t account for it being too sugary or too cinnamony, etc so please make sure you add it slowly to the mix and give it a taste as you go to see how the flavor tastes to you. Hope this helps!
I would like to say the recipe looks yummy; however, I hope you will strive to make the printable copy just 1 page and not have a line or 2 dangling on another page. I won’t be printing many of those that are not compacted to just 1 page. Thanks for this consideration – and welcome aboard!
Thanks for the suggestion Margie. This was a long one and I wanted to make it as readable as possible. But I can understand the desire to print on just one page. So thank you for helping me keep that in mind!
Sounds delicious! I just came up with my own recipe for spiced apple cupcakes with a caramel buttercream frosting that are amazing…everyone at work went nuts for!
This recipe looks great. I have been following Southern Plate for years and even won a beautiful apron from you. However, your posts have become very difficult to enjoy because of the sheer crazy amount of ads. I am unsubscribing because this site is just no longer enjoyable.
I appreciate you sticking with Southern Plate all these years. I am truly sorry the ads bother you. With a site this large (over 2000 recipes) most folks don’t realize that it costs thousands of dollars to operate. The ads allow me to keep southernplate.com completely free including all of the gifts we have given out as well as new things coming down the pike. To help those who would rather not scroll thru everything there is a “jump to recipe” button on the top of each recipe page. If you like, you can simply click on that button and it will pop you right down to the printable recipe card. Hit the print button and you’re good to go! Hope this helps and we would love you to stay a part of the Southern Plate family 🙂