Best 14 Caramel Apple Sundae Cheesecake Recipes

SALTED CARAMEL APPLE CHEESECAKE

Steps:

• Prepare the crust: Preheat oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. You can slip a 9-inch round of parchment paper on the bottom and butter that too if you have one handy - it will help to keep the crust from sticking when serving. Wrap the bottom of the pan with 2 layers of aluminum foil or 1 layer of wide heavy-duty aluminum foil. The foil should reach ¾ up the height of the pan.
• In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour the melted butter over the crumbs and stir with a fork until all of the dry ingredients are uniformly moist. Pour the moistened crumbs into the springform pan and use your fingers or the bottom of a glass or measuring cup to pat an even layer of crumbs over the bottom of the pan and just about ½-inch up over the lip of the bottom of the pan where it meets the side. (At this point, the crust can be covered and frozen for up to 2 months.)
• Place the pan on a baking sheet. Bake for 10 minutes. Allow the crust to cool completely on a wire rack while you make the cheesecake. Reduce the oven temperature to 325° F.
• To make the apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.
• Getting ready to bake: Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
• To make the filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
• Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Drizzle half of the salted caramel sauce over the apples. Cover with the remaining batter and, if needed, jiggle the pan to even the top.
• Dollop the remaining salted caramel sauce by the teaspoon in a random pattern into the top of the batter and then with a sharp knife, swirl the caramel around from dot to dot and in between.
• Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 30 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and may crack around the edges, and it should be fully set except, possibly, in the very center. If the center shimmies, that's just fine.
• Turn off the oven and leave the cheesecake inside. Stick the handle of a wooden spoon between the door and the oven to vent the oven. This will allow the cheesecake to set up a little as it's starting to cool down.
• Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then remove the foil (be careful as there may be some residual water inside from the water bath), and refrigerate it for at least 6 hours; overnight would be better.
• Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides. Slice into 12 to 16 slices and serve with extra salted caramel sauce drizzled over the top.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the oven to 350F (180C) degrees.
• Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil. Wrap it at least 4 times so that all the seams are covered.

CARAMEL APPLE CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil and lightly spray with cooking spray. This makes removal of the bars easier.
• In a medium sized bowl combine flour and brown sugar. Cut in the butter until mixture is crumbly. Press into the bottom of your 9x13 pan. Bake for 15 minutes or until lightly browned.
• In a large mixing bowl beat with a hand mixer the cream cheese, 1/2 sugar on medium speed until smooth and creamy. Add the eggs one at a time and vanilla. Stir to combine. Pour over warm crust. In a small bowl combine apples, remaining 2 Tbs sugar, cinnamon and nutmeg. Spoon evenly on top of the cheesecake layer.
• Combine brown sugar, flour, cooking oats and butter until crumbly. Sprinkle streusel topping over the apple layer.
• Bake for 30 minutes until filling is set. Allow to cool and drizzle with caramel topping.

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

CARAMEL APPLE CHEESECAKE

Steps:

• Melt butter in cast iron skillet.
• Add apple slices.
• Sprinkle the apple slices with cinnamon and cloves.
• cook until soft but not mushy.
• In a medium mixing bowl, whisk together brown sugar and cream.
• Pour over apples.
• Bring to bubbly over medium heat, stirring constantly.
• Remove from heat. Spoon out the apple slices onto a bowl or plate. Cool to room temperature.
• Pace the skillet with caramel sauce back on the heat and cook until thickens, about 2 more minutes.
• Remove from the heat and let cool for 15 minutes. Pour into a heat-proof jar. Cool to room temperature.
• Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.
• Boil 2 cups of water. Set aside.
• Preheat oven to 325 degrees F.
• Place graham crackers in food processor and process until finely crushed.
• Add sugar and melted butter and process on low until all comes together.
• Press the crust into a 9" springform pan.
• Bake for 7 minutes in preheated oven.
• Set aside.
• Place cream cheese in food processor and process on low. Process for 15 seconds. Increase the speed to high and process for 5 seconds until smooth.
• Add sugar and process on low until combined.
• Add flour, yogurt, vanilla, spices and milk and process on low until smooth.
• Add eggs and process on low until completely incorporated.
• Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.
• Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
• Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
• When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.
• Cool the cheesecake completely on the counter.
• Refrigerate for at least 4 hours, preferably overnight.
• When chilled completely, spoon the skillet caramel sauce over the cheesecake and spread evenly. Top with apple slices arranging them in a pattern. Sprinkle with a dahs of ground cloves.
• Slice and serve.
• Refrigerate any leftovers in a closed container, for up to 3 days.

CARAMEL APPLE SUNDAE

Steps:

• Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
• In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
• Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.

CARAMEL-APPLE SUNDAE CHEESECAKE

Steps:

• 1. BASE: Beat butter and sugar until light and fluffy.
• 2. Blend in egg.
• 3. Add flour; mix well.
• 4. Spread dough onto bottom and sides of 9-inch springform pan.
• 5. Bake at 450 for 10 minutes.
• 6. BODY: Combine cream cheese, 1/3 cup sugar and flour, mixing at medium speed until well blended.
• 7. Add eggs, one at a time, mixing well after each addition.
• 8. Blend in sour cream.
• 9. Toss apples in remaining sugar and cinnamon.
• 10. Stir into cream cheese mixture.
• 11. Pour over crust.
• 12. Swirl 1/4 cup caramel topping into cream cheese mixture.
• 13. Bake at 350 for 1 hour.
• 14. Loosen cake from rim of pan; cool before removing rim of pan.
• 15. Chill and top with remaining caramel topping and pecans.

CARAMEL APPLE CHEESECAKE BAR

Steps:

• Grab your favorite 8 x 8-inch baking dish and spray it with cooking spray. Preheat your oven to 350 degrees F.
• While the oven is preheating, in a small bowl you are going to start to combine the ingredients for the crust. Mix your graham cracker crumbs, melter butter, and brown sugar with a fork. Make sure you mix it well!
• Now you are going to place your crust mixture into your prepared baking dish. Make sure you press it down gently with your fingers. With an electric mixer, beat together the cream cheese until soft and smooth in a bowl. This should take about 2 minutes.
• Add in the vanilla, sugar and egg. You are going to want to beat this mixture until it's smooth and thoroughly combined. Take your mixture and pour over the crust, spreading evenly.
• It's time to combine your ingredients for the apple layer. In a medium bowl, mix brown sugar cinnamon, nutmeg and cloves and mix it well.
• Take your apples and peel, core and dice them into small pieces. You are going to mix this into the dry mixture and toss to coat. You will want to now evenly distribute over your cheesecake layer you put in the baking dish.
• Streusel topping time! In a medium bowl, combine your flour, oats, cinnamon, brown sugar and melted butter. Mix it all together until a coarse meal is formed. Sprinkle the mixture evenly over your apple layer.
• Bake for about 30 - 40 minutes until your streusel topping is golden.
• When your bars are ready, transfer your baking dish to a wire rack to cool to room temperature. Then you will need to refrigerate them for an hour, sometimes more to set.
• I saved the best step for last! It's the caramel drizzle. In a microwavable bowl, melt the carmels in increments of 30 seconds, until smooth. You will want to allow them to cool slightly before stirring in the heavy cream.
• Drizzle with caramel sundae sauce topping before serving it up!

BAKED CARAMEL APPLE BLONDIE CHEESECAKE

Steps:

• Make the caramel sauce linked in the ingredients above and set aside to cool.
• 2. To make the apple blondie, prepare a 9-inch springform pan with a parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• . Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium sized bowl and set aside.
• . In a large mixing bowl, whisk the melted butter and brown sugar together until well combined.
• . Add the egg and vanilla extract and whisk together until well combined.
• . Add the dry ingredients and whisk together until well combined. Fold in the chopped apple, then spread the batter evenly in the prepared pan.
• . Bake for 28-32 minutes or until a toothpick inserted in the middle comes out clean.
• . While the blondie bakes, make the cheesecake filling. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the filling, which can cause cracks. Scrape down the sides of the bowl.
• . Add the sour cream, caramel sauce, vanilla extract, cinnamon and nutmeg and mix on low speed until well combined.
• 0. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside until the blondie is done baking.
• 1. When the blondie is done baking, reduce the oven temperature to 300°F (148°C). Remove the blondie from the oven and pour the cheesecake batter evenly over the blondie (I like to remove the blondie and wash the pan, then add a new parchment circle and re-spray the sides of the pan with non-stick spray before adding the cake blondie to the pan and adding the cheesecake filling on top, but you don't have to. I just think the sides come out nicer that way). 12.
• rap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking. I also like to use a slow cooker liner.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 13.
• ake for 1 hour 40 minutes. The center should be set, but still jiggly. 14.
• urn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 15.
• rack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 16.
• emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan. 17.
• o make the cinnamon apples, combine the apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat. 18.
• dd the butter and cook apples on medium-high for about 15 minutes, or until at preferred softness. Set aside to cool a bit. 19.
• o make the whipped cream, add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form. 20.
• rizzle some of the remaining caramel sauce down the sides of the cheesecake, then pipe the whipped cream around the outer edge. Finish it off with the cinnamon apples in the center, a little more caramel sauce, then serve. I recommend serving the cheesecake cold with the apples warm, but you can definitely store leftovers in the fridge and eat it all cold as well. The cheesecake should be well covered and refrigerated and consumed within 4-5 days or as long as the apples hold up.

CARAMEL APPLE CHEESECAKE BARS

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
• In a large bowl, add the flour, brown sugar, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
• Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust.
• Bake for 14-15 minutes, or just until set (set a timer). Remove from oven; set aside. While crust bakes, prepare the remaining layers.
• In a large bowl (same one used for crust is okay, just wipe with a paper towel), add all ingredients and beat with a hand mixer (or whisk vigorously by hand) until smooth and combined, about 2 minutes on high power; set aside.
• Peel, core, and dice apples and place in a medium bowl. Sprinkle with sugar, cinnamon, nutmeg, and toss well to combine; set aside.
• In a medium bowl, add the flour, brown sugar, oats, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present. If necessary, add an extra tablespoon or two of flour or oats for preferred consistency if mixture is loose.
• After removing pan with the crust layer from the oven, pour cheesecake mixture over the crust, smoothing the top lightly with a spatula.
• Lightly and evenly sprinkle the apples.
• Evenly sprinkle with the crumble mixture. It looks like a lot, but it sinks some while baking.
• Bake for 45 to 50 minutes (I baked 48 minutes), or until crumble topping is just set and very lightly golden browned. Place pan on a wire rack to cool for about 30 minutes.
• After 30 minutes, evenly drizzle with (salted) caramel sauce.
• Allow bars to cool, in pan, on wire rack for at least 4 hours, or overnight. Cover with foil if cooling overnight. Don't slice bars too early because you'll have a literal hot mess and bars will likely fall apart. Prior to slicing, lift bars out using foil overhang, slice, and serve.
• Bars will keep airtight at room temp for up to 1 week, or in the freezer for up to 6 months. Optionally serve with ice cream.

CARAMEL APPLE CHEESECAKE

Steps:

• 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 ¾ 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 ¼ can of apple pie filling, caramel topping, and ½ 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!

MINI CARAMEL APPLE STREUSEL CHEESECAKE RECIPE

Steps:

• Preheat the oven to 325 F. Line a muffin tin with paper liners.
• In a large bowl, combine the cinnamon graham cracker crumbs, 1/8 teaspoon of salt, 5 tablespoons of melted butter, and 2 tablespoons of sugar until well mixed.
• Spoon a rounded tablespoon of mixture into each paper liner, then press down with a spoon or your fingers.
• Bake the cheesecake crusts in the preheated oven for 5 minutes. Once they are baked, remove the tin from the oven and let the crusts cool completely.
• Meanwhile, in a large bowl, combine the softened cream cheese, 2/3 cup of sugar, eggs, sour cream, cinnamon applesauce, vanilla extract, and 1/2 teaspoon of cinnamon. Mix on medium speed until the mixture is smooth.
• Spoon the cheesecake mixture over the crusts.
• In a separate bowl, combine the apple pieces, 1/4 teaspoon of cinnamon, and 1/2 tablespoon of sugar. Once combined, spoon the apple mixture over the cheesecake mixture in the muffin tin.
• Add the brown sugar, 1/3 cup of white sugar, flour, and 4 tablespoons of softened butter to the bowl of a food processor, and pulse until mixture forms coarse crumbs.
• Spoon the crumble mixture on top of apple mixture.
• Bake for 30 to 35 minutes in the preheated oven until the centers are set.
• Cool on a wire rack for at least 30 minutes, then drizzle caramel syrup on top of each cheesecake.
• Refrigerate for at least 2 hours or up to a day before serving.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely. Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined. Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined. Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes. Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through. Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side. Apple Mixture: Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly. Apple-Caramel Sauce: Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes. While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm. When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm. Recipe Source: Bobby Flay

CARAMEL APPLE SUNDAE CHEESECAKE

Steps:

• BASE: Beat margarine and sugar till light and fluffy. Blend in egg. Add in flour; mix well. Spread dough onto bottom and sides of 9-inch springform pan. Bake at 450, 10 min. BODY: Combine cream cheese, 1/3 c. sugar and flour, mixing at medium speed till well blended. Add in Large eggs, one at a time, mixing well after each addition. Blend in lowfat sour cream. Toss apples in remaining sugar and cinnamon. Stir into cream cheese mix. Pour over crust. Swirl 1/4 c. caramel topping into cream cheese mix. Bake at 350, 1 hour. Loosen cake from rim of pan; cold before removing rim of pan. Chill. Top with remaining caramel topping and pecans.