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!
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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Read transcript Print
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
This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It has layers of apple spice blondie and no-bake caramel cheesecake, and it’s topped with cinnamon apples and caramel sauce!
APPLE SPICE BLONDIE
- 3/4 cup (168g) unsalted butter
- 1 1/2 cups (216g) brown sugar, unpacked
- 1 tbsp vanilla
- 1 large egg
- 1 large egg white
- 1 1/2 cups (195g) flour
- 1/2 tsp cinnamon
- 1 tsp apple pie spice
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup (79g) chopped apple (about 1/2 an apple)
- 16 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (72g) brown sugar, unpacked
- 1/2 cup caramel sauce*
- 1/2 tsp apple pie spice
- 1/2 cup + 2 tbsp heavy whipping cream, cold
- 5 tbsp (44g) powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 apples, thinly sliced
- 2 tsp lemon juice
- pinch of nutmeg
- 1 tsp cinnamon
- 4 tbsp (56g) brown sugar
- 1 tbsp butter
CINNAMON WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (29g) powdered sugar
- 1/4 tsp cinnamon
- 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.
- 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
Keywords: caramel apple cake, caramel apple dump cake, caramel cheesecake, apple cheesecake, apple cheesecake pie, blondie recipe, apple cake, apple cake recipe, best apple cake recipe, moist apple cake recipe
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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!
This recipe is so delicious!!! I was just wondering if the cheesecake part suppose to be not as firm as traditional cheesecake or maybe I missed something? My cheesecake part came out more soft.
So glad you enjoyed it! Hard to know just how firm yours was, but I would say it should be as firm as normal. Maybe just bake it a few minutes longer next time if you’d prefer it to be firmer.
Whoops! I just realized you made the no-bake version and not the baked version. Yes, this will definitely be softer than a baked cheesecake.
Would this recipe fit a 9 x 13“ pan? Or would I have to double the recipe?
I haven’t tried it to be able to say for sure. It might fit but it also may be fairly thin. You may want to do one and a half recipes worth.
This is wonderful! I’ve made it several times and it’s always a hit. The no bake cheesecake keeps things simple and it looks so pretty too!
So glad to hear that!
I made this recipe for Thanksgiving, and while the flavors were all amazing, the apple topping didn’t turn out quite right for us, so I would change that a bit. I ended up doubling the apples and it still didn’t turn out quite right. Next time, I’ll chop the apples instead of slicing them, I think.
For the cheesecake, it says 3/4 cup caramel, but the ingredients list only has it at 1/2 cup. I’ve made it before and it turned out amazing, but I forgot which amount was correct!
I’ve updated the instructions. Thanks!
this was amazing and so easy to follow! I was a little nervous about the cheesecake coming out soft, but came out perfect. We all enjoyed it. love all the recipes I have tried so far!
This cheesecake is my family’s #1 requested cake. It’s so delicious with your salted caramel sauce 😋
So glad to hear that!