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Caramel Apple Blondie Cheesecake

Sweet and tart apples give this Winter cheesecake its unique flavor! An apple blondie builds a moist base for the creamy caramel cheesecake and its caramel apple topping.

Like a caramel apple in cake form - with the best blondie!

Caramel & spices make this cheesecake so delicious

For this recipe I used store-bought caramel sauce for a thick texture and because it is way easier! If you want to make it yourself check out the recipe here. I would use less heavy cream and more butter to get a thicker consistency!

How to make a crackfree cheesecake: click here!

For the apple topping I recommend to let it cook for about 10 to 15 minutes on low heat until the slices become tender! Prepare it right before serving. It tastes best when it is still a little bit warm!

Caramel Apple Blondie Cheesecake


for the blondie

1/2 cup (113 g) butter, melted

1 1/4 cups (150 g) ap flour

1/2 tsp salt

1/2 tsp baking powder

1 tsp pumpkin spice

1 cup (200 g) light brown sugar, packed

1 large egg

1 tsp vanilla

1 cup chopped apple pieces (1 large apple)

for the filling

24 oz (680 g) cream cheese, at room temperature

1 cup (200 g) light brown sugar, packed

3 tbsp flour

1 tsp vanilla extract

1/2 cup (120 ml) sour cream

3 large eggs

1 tsp pumpkin spice

1/2 cup (120 ml) caramel sauce

for the caramel apple topping

1 1/2 apples, sliced

1/4 cup (50 g) brown sugar

1 tbsp butter

1/2 tsp pumpkin spice

2 tsp lemon juice

for the cinnamon whipped cream

3/4 cup (180 ml) heavy cream, very cold

6 tbsp (90 g) powdered sugar

1 tsp vanilla

1 tsp cinnamon or pumpkin spice


Step 1:

Preheat oven to 350 °F. Start off with making the blondie. For that combine melted butter with brown sugar and mix it with a hand mixer until lighter in color and double in size. This takes about 3 to 5 minutes. Mix in the egg and when it has combined to a creamy batter it is time to add the dry ingredients. Combine flour, baking powder, pumpkin spice and salt and mix it in slowly. Do not over mix it. Then fold in apple pieces.

Step 2:

Prepare a baking pan with a parchment paper and baking spray. I used a 8 inch removable bottom cheesecake pan but you can also use an 8 or 9 inch springform pan. Bake the blondie layer for about 30 minutes. Then let it cool to room temperature. Reduce the oven temperature to 325 °F.

Step 3:

For the filling combine cream cheese, flour and spices and vanilla in a large mixing bowl. Mix it on the lowest setting of a hand held mixer until creamy. This step is important for a smooth cheesecake. It can take up to 4 minutes until the mixture is lump free. Scrape the sides of the bowl and mix in sour cream, sugar and caramel until creamy. Add eggs at last. Always scrape down the sides and the bottom between each addition for an evenly mixed batter.

Step 4:

Fill the mixture on top of the baked blondie and bake it in a water bath. For that cover the pan in 3 layer of aluminum foil to ensure no water can enter the pan or use a silicone baking pan. Place the baking pan inside of a bigger baking pan and fill the outer pan with water up to 1/2 inch height. Bake for 1 hour and without opening the oven door, turn off the oven and let the cake set for another 10 minutes. Then let the cake come to room temperature for 30 minutes. Place it in the fridge for 6 to 8 hours or better overnight.

Step 5:

While the cake is cooling make the caramel apples. In a medium sized sauce pan combine sliced apples, lemon juice, spices, brown sugar and butter. Cook it at medium heat for about 10 to 15 minutes while stirring it or until they reached the desired tenderness.

Step 6:

To make the whipped cream use a tall mixing bowl. Make sure the heavy cream is very cold. It is easier if a tall mixing bowl is used that is chilled. Add heavy cream, powdered sugar, vanilla extract and cinnamon to the bowl. Whip it on a low setting until it starts setting. Switch to a medium high setting until stiff peaks form. Fill it in a piping bag with a start tip attached.

Step 7:

Take the cheesecake out of the cake pan after cooling in the fridge and drizzle caramel sauce around its sides. Pipe a cinnamon whipped cream border around it and decorate it with caramel apples in the center. Serve cold!


Tips and Tricks

  • How long does it keep fresh?

Covered in the fridge it can last up to 5 days.

  • Which apples to use?

I recommend to use tart apples like Gala or Honeycrisp


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