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This Caramel Apple Blondie Cheesecake is pure heaven, I kid you not. It has layers of apple spice blondie and no-bake caramel cheesecake. Then it’s topped with cinnamon apples and caramel sauce!
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Caramel Apple Blondie Cheesecake
This is one of my new favorite desserts ever and the perfect way to start off Apple Week!
This week my bloggy BFF, Julianne from Beyond Frosting, and I will be bringing you all the apple recipes you’ll need for fall! Get ready, because we’ve got some awesome recipes planned.
And before I go any further, I want to thank everyone who read, commented, emailed, etc in response to my post on Friday. Thank you so much for the support. I’m trying to respond to everyone, but haven’t been able to get to everyone yet, so know that I appreciate it SO much!
So this weekend was quite nice. Funny enough, I ended up picking apples at an apple orchard, which I’d never done before. Quite the perfect lead-in to apple week, don’t you think? We aren’t too far south of the mountains – about an hour – so the drive wasn’t too bad. I didn’t have to drive, so that made it even better. 🙂
And since I’ve already done all the baking for this week, I get to just eat all the apples. Apples have been my snack of choice recently and I got a variety of apple types, so it’ll be fun to try them all. My bag actually broke trying to fit in just one more apple type we found on the way out. Oops!
The orchards were beautiful too. Nestled right in the mountains. It’s amazing the number of apples there were. It made me want to round up a bunch of horses and bring them in the orchard to eat all the discarded ones off the ground. Weird, right? For some reason the animal I think of feeding apples to is horses. I think we fed some horses apples when I was a kid. I guess it stuck. 🙂
I can’t even enough to explain to you just how good this cheesecake is. I want to eat it every day. The blondie alone is the jam. It’s got plenty of tasty spices and apples baked right in. It’s chewy, not too heavy and absolutely delicious. The only thing that could make it better is topping it with no bake caramel cheesecake.
Even I was surprised at just how good this caramel cheesecake is. So smooth and creamy. And sometimes caramel as a flavor can be hard to get to really come through in something like a cheesecake, but this caramel flavor comes through perfectly! I used the easy caramel sauce that I posted a couple weeks ago and it was amazing. The chewiness of the blondie with the smoothness of this cheesecake is a killer combo.
I topped with cinnamon apples and even more caramel, because why wouldn’t you? It’s irresistible.
I took it over to my brother’s house the other night when we were having dinner over there. Initially everyone but the hubs turned it down. In fairness, they hadn’t seen it yet. Then I brought a slice down to the basement for the hubs and my brother immediately changed his mind. By the time he came upstairs, my sister in law (still in the kitchen) had gone from wanting just one bite to try it, to eating an entire piece and telling everyone they had to try it. “Restaurant quality,” she said. There was lots of moaning going on – the sign of a job well done.
So yea, you definitely don’t want to miss out on this Caramel Apple Blondie Cheesecake. It’ll rock your socks off.
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Watch How To Make It
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Caramel Apple Blondie Cheesecake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Caramel Apple Blondie Cheesecake has a layer of apple spice blondie topped with no-bake caramel cheesecake. The cake is topped with cinnamon apples and caramel sauce for a taste of pure heaven!
Ingredients
Apple Blondie
- 1 1/2 cups (195g) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp apple pie spice
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (224g) packed light brown sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 large egg white
- 2/3 cup (79g) chopped apple (about 1/2 an apple)
Caramel Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 6 tbsp (84g) packed light brown sugar
- 1/2 cup (120ml) caramel sauce*
- 1/2 tsp apple pie spice
- 3/4 cup (180ml) heavy whipping cream, cold
- 5 tbsp (44g) powdered sugar
- 1/2 tsp vanilla extract
Cinnamon Apples
- 2 cups (237g) peeled, roughly chopped apples (about 1 1/2 apples)
- 2 tsp lemon juice
- pinch of nutmeg
- 1 tsp cinnamon
- 4 tbsp (56g) packed light brown sugar
- 1 tbsp unsalted butter
Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
Make the blondie
- Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
- Add the flour, baking powder, baking soda, cinnamon, apple pie spice and salt to a medium sized bowl and set aside.
- Combine the butter and brown sugar in a large bowl. Add the vanilla extract, egg and egg white to large mixing bowl and mix together until well combined.
- Add the dry ingredients and mix until well combined, but don’t over mix.
- Fold in the chopped apples.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out clean. Remove blondie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
- Wash the pan, reassemble it and grease the sides of the pan. Add the cooled blondie back into the pan.
Make the cheesecake
- When the blondie is completely cooled, make the cheesecake filling. In a large mixer bowl, beat the cream cheese and sugars together until well combined and smooth.
- Add the caramel sauce and apple pie spice and beat until well combined and smooth. Set aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Top the cooled blondie with the cheesecake mixture and spread into an even layer, then put in the refrigerator until firm about 4-5 hours.
Make the cinnamon apples and serve
- Once firm, remove the cheesecake from the springform pan. Smooth out the sides of the cheesecake with an offset spatula, if needed.
- Make the cinnamon apples. Combine the apples, lemon juice, nutmeg, cinnamon, brown sugar and butter in a medium size saucepan. Stir to coat.
- Cook over medium heat for 10-15 minutes, or until at preferred softness. Allow apples to cool for 15-20 minutes.
- While the apples cool, make the whipped cream. Add the heavy whipping cream, powdered sugar, cinnamon and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Pipe the whipped cream around the outer edge of the cheesecake (I used Ateco tip 844), then spoon the cooled apples onto the cheesecake. Drizzle with caramel sauce, if desired, then serve.
- Store leftovers well covered in the fridge. Best if eaten within 3-4 days.
Notes
- I definitely recommend this easy caramel sauce. It firms up in the fridge, which helps your cheesecake filling firm up. If you use a store bought caramel sauce, it’ll likely be soft and pourable when cold, meaning your filling won’t firm up as well.
- Instead of homemade whipped cream in the filling, you could use 4 oz of Cool Whip.
Nutrition
- Serving Size: 1 Slice
- Calories: 490
- Sugar: 47.8 g
- Sodium: 252.3 mg
- Fat: 26.6 g
- Carbohydrates: 60.6 g
- Protein: 5 g
- Cholesterol: 84.2 mg
Categories
Enjoy!
Hi Lindsay, I made this once before for Thanksgiving, and it was so good, but I made it on that day. I’m about to make it again, but I was wondering, can I make this a day ahead of time?
I’m so glad you enjoyed it! And yes, you can definitely make it a day ahead. This recipe does really well with making head. I just might add the apples shortly before serving if you want them to be kind of warm. You could always make them ahead and refrigerate them, then gently heat them back up before serving.
How long would I bake the blondies if I make mini ones in a cupcake tin?
I’m not sure. I’d guess maybe 8-10 minutes, give or take.
I’m making this right now and I’m wondering do I add the caramel (1/2c) to the cream cheese mixture?
Yes, half a cup of the caramel sauce is added to the cream cheese filling.
Hey I am making this for our Christmas party. Just have a quick question.. could I only do 1 cup of the brown sugar for the base or does it have to be the 1-1/2?
I’d recommend the full amount. Sugar adds sweetness, but it also adds moisture. If you reduce it, it change the outcome of the recipe.
I’ve been making this every Thanksgiving for a few years now! It’s a family favorite and always requested! I’ve made several different types of cheesecakes over the last 20 years and this one is by far the ABSOLUTE BEST!
So glad to hear that you’ve enjoyed it!