How To Make Caramel Apple Cheesecake
If you like cheesecake and you love caramel you are in for a treat. This lip smackin’ caramel apple cheesecake recipe will make your family and friends come back for more.
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 left over 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.
Recipe Ingredients
- 1 package of snickerdoodle cooke mix (sugar cookie mix will do as well)
- 1 stick + 1 tbsp of unsalted butter
- 8oz softened cream cheese (check out our easy recipe for homemade cream cheese here).
- 1/4 cup sugar
- 1 tbsp all purpose flour
- 1 tsp vanilla extract
- 1 large egg
- 1 and 1/2 cups apple pie filling
- 1/2 tsp cinnamon
- Jar of caramel topping (or you could use our Dulce De Leche recipe here)
(Full recipe card shown below)
How To Make A Caramel Apple Cheesecake Step by Step
- Preheat oven to 350 degrees and prepare and prepare of 9 inch pie pan with coconut oil or nonstick spray
The Base of Your Cheesecake
- 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 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 crumble mixture as above.
- Mix it with a fork until well combined. Set aside.
The Cheesecake Mixture
- 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.
- Set aside.
The Apple 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 in dollops on top of the cream cheese.
- Spread the apples around to cover the top.
- Sprinkle the remaining crumble mixture on top of 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 into the fridge and allow it to cool all of the way before cutting.
- Note you can drizzle the caramel on now or wait to you remove from the fridge (Or what the heck, you can drizzle away before the fridge and after) List in the comments what you prefer to do. For this caramel apple cheesecake recipe I tend to mix it up a little.
- Remove from the fridge and drizzle some more caramel to your hearts 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.

Ingredients
- 1 Package Snickerdoodle or Sugar Cookie mix
- 1 stick + 1 tbsp unsalted butter
- 8 oz Softened cream cheese
- 1/4 c Sugar
- 1 tbsp All purpose flour
- 1 tsp Vanilla extract
- 1 large Egg
- 1 1/2 c Apple pie filling
- 1/2 tsp Cinnamon
- 1 jar Caramel toppiing
Instructions
- Preheat oven to 350 degrees
- Prepare 9 inch pan with non stick spray (I use coconut oil)
Cheesecake Base
- Combine the cookiemix (snickerdoodle or sugar cookie), the cinnamon sugar packet, and 1 stick of butter
- Cut the butter into the mixture so its all crumbly and combined
- Add two cups of this mixture to your pie pain and press along the bottom and up the sides
- Bake in oven for 10 mins and 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, set aside
Cream Cheese Mixture
- In a large bowl add the cream cheese, sugar, flour
- Mix until well combined and creamy.
- Add the vanilla and egg into the cream cheese mixture and mix again until well combined, and set aside
Apple Pie Topping
- In a small bowl, add the apple pie filling and cinnamon. Mix together, set aside
Construct Your Cheesecake
- Pour the cream cheese mixture into your baked pie crust and spread along the bottom
- Then, spoon the apple mixture ini dollops on top of the cream cheese
- Spread the apples around to cover the top
- Sprinkle the remaining crumble mixture on top
- Bake for 30-40 minutes until top is golden brown
- Allow pie to cool for 2-3 hours
- Transfer into fridge and all it to cool all the way before cutting (times will vary)
- Drizzle caramel over the top before refrigerating, or after OR...what they heck, BOTH!
Nutrition
Let me know what you think of this Caramel Apple Cheesecake recipe in the comments.
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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.
Hi Jane
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!
Looks delicious!
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.
Hi Alicia,
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 🙂