If you’re craving a dessert that wraps the cozy flavors of fall into one irresistible treat, the Caramel Apple Blondie Cheesecake Recipe is the answer. This luscious dessert layers a tender apple-studded blondie base with a creamy caramel cheesecake filling, topped off with warm cinnamon apples and a swirl of cinnamon whipped cream. It’s a perfect harmony of rich, fruity, and spicy notes that will quickly become your new favorite indulgence, especially when you want something that feels both comforting and decadent.
Ingredients You’ll Need
Each ingredient in the Caramel Apple Blondie Cheesecake Recipe plays a crucial role in building layers of texture, flavor, and color, making this dessert as stunning as it is scrumptious. From the warm spices in the blondie to the silky, caramel-infused cheesecake filling, every component works in delicious harmony.
- All-purpose flour: Provides structure for both the blondie base and cheesecake filling, ensuring the right texture.
- Baking powder: Adds just enough lift to the blondie for a tender crumb.
- Ground cinnamon and nutmeg: Infuse that perfect autumn warmth into the blondie, cheesecake, and cinnamon apples.
- Unsalted butter: Adds richness and moisture, especially important for the blondie and the cinnamon apple topping.
- Light brown sugar: Brings a deep, caramel-like sweetness to every component.
- Eggs: Bind and enrich the blondie and cheesecake layers for that luscious consistency.
- Vanilla extract: Enhances all the flavors, tying the blondie and cheesecake together beautifully.
- Chopped apples: Provide juicy bursts of fruitiness in the blondie layer and as a caramelized topping.
- Cream cheese: The creamy base of the cheesecake filling, giving it that smooth mouthfeel.
- Sour cream: Adds a pleasant tang and silky texture to the filling.
- Caramel sauce: Swirled through the cheesecake layer for luscious sweetness.
- Lemon juice: Keeps the cinnamon apples fresh and bright as they cook.
- Heavy whipping cream: Whipped into cinnamon-infused cream to crown the dessert.
- Powdered sugar: Sweetens and stabilizes the whipped cream topping.
How to Make Caramel Apple Blondie Cheesecake Recipe
Step 1: Prepare the Apple Blondie Base
Start by preheating your oven to 350°F (176°C). Grease a 9-inch springform pan and line the bottom with parchment paper to make removal a breeze. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg—these dry ingredients are your blondie’s spice foundation. In a larger bowl, mix melted butter with light brown sugar until beautifully combined, then add the egg and vanilla extract, blending until smooth and silky. Gradually fold the dry ingredients into the wet mixture, taking care just to combine, then fold in your chopped apples—this ensures every bite has juicy surprises. Pour the batter into your prepared pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely while you prepare the cheesecake layer.
Step 2: Make the Caramel Cheesecake Filling
Lower the oven temperature to 325°F (163°C) to prepare for the filling. Beat the cream cheese and brown sugar until silky smooth to create the creamy heart of this cheesecake. Add the flour, sour cream, caramel sauce, vanilla, cinnamon, and nutmeg to the mixture, ensuring everything is well blended for a harmonious flavor. Incorporate the eggs one at a time, mixing on low speed after each addition to prevent overbeating, which helps maintain a velvety texture. Pour this luscious caramel cheesecake batter evenly over the cooled blondie base. Bake in a water bath for 1 hour and 15 minutes to gently cook the cheesecake, allowing its texture to set perfectly. Once done, turn off the oven and let the cheesecake cool with the door slightly open for one hour before chilling it in the fridge for at least six hours or overnight—a key step to let all those flavors meld beautifully.
Step 3: Prepare the Cinnamon Apples
While the cheesecake chills, let’s take the topping to the next level. Melt butter in a skillet over medium heat, then add thinly sliced apples tossed with lemon juice, cinnamon, nutmeg, and brown sugar. Cook for about 10 minutes, stirring occasionally until the apples soften and caramelize into a glossy, fragrant topping full of depth and spice. Allow them to cool so they’re ready to adorn your cheesecake just before serving.
Step 4: Make the Cinnamon Whipped Cream and Assemble
In a chilled bowl, beat the heavy whipping cream with powdered sugar, vanilla extract, and cinnamon until stiff peaks form—the perfect fluffy and spiced crown for the cheesecake. Remove your chilled cheesecake from the springform pan onto a serving platter, then gracefully pile the cinnamon apples on top. Drizzle with extra caramel sauce and pipe the cinnamon whipped cream artfully around the edges. This final flourish brings everything together into a stunning dessert centerpiece that will wow every guest.
How to Serve Caramel Apple Blondie Cheesecake Recipe
Garnishes
Elevate your cheesecake with a sprinkle of toasted pecans or walnuts for crunch, a light dusting of cinnamon powder, or even a drizzle of rich caramel sauce just before serving to ignite that caramel apple magic. Fresh mint leaves can add a surprising pop of color and brightness that complements the warm spices.
Side Dishes
This dessert shines best on its own, but if you want to serve alongside, consider a scoop of vanilla bean ice cream to temper the richness or a simple fruit compote to refresh the palate. A cup of spiced chai or hot apple cider also pairs wonderfully with the dessert’s cinnamon and caramel notes.
Creative Ways to Present
For a festive touch, slice the Caramel Apple Blondie Cheesecake Recipe into individual mini cheesecakes using a muffin tin with liners. Alternatively, serve slices on rustic wooden boards accompanied by small bowls of whipped cream and extra caramel sauce to encourage a “build your own” treat experience that’s interactive and fun.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Caramel Apple Blondie Cheesecake Recipe should be tightly wrapped or stored in an airtight container in the refrigerator. The cheesecake will keep beautifully for up to 4 days without losing that creamy texture or rich flavor, making it an ideal make-ahead dessert for busy schedules.
Freezing
This cheesecake freezes surprisingly well if wrapped in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Keep in mind, the texture of the cinnamon apples may soften after freezing, so consider adding fresh or freshly caramelized apples upon thawing for best presentation.
Reheating
While cheesecake is often best served chilled, if you prefer a slightly warmer dessert, let slices sit at room temperature for 30 minutes. Avoid microwaving as it can alter the texture, but a brief 5-minute warm up in a low oven (around 300°F/150°C) can gently take the chill off without compromising creaminess.
FAQs
Can I use different types of apples for this recipe?
Absolutely! While tart apples like Granny Smith work wonderfully to balance the sweetness, sweeter varieties such as Fuji or Honeycrisp can provide a milder, fruitier flavor. Just be sure to chop them uniformly for even cooking.
Is there a way to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup in baking. Make sure the blend contains xanthan gum for structure, and it’s best to use a trusted brand for consistent results.
How do I prevent cracks in my cheesecake?
Using a water bath as described helps maintain a stable baking temperature and moisture, which greatly reduces cracking. Additionally, don’t overbeat the batter and let the cheesecake cool gradually in the oven with the door ajar.
Can I prepare parts of the dessert in advance?
Yes, you can bake the blondie base and prepare the cheesecake filling a day before assembling and baking. The cinnamon apples and whipped cream, however, are best made fresh on the day you plan to serve for optimal flavor and texture.
What is the best way to cut this cheesecake for serving?
Use a sharp knife dipped in hot water and wiped dry before slicing. This technique creates smooth, clean cuts and prevents the creamy layers from sticking to the knife.
Final Thoughts
There’s something truly magical about the Caramel Apple Blondie Cheesecake Recipe that makes it stand out—layer upon layer of comforting flavors and textures that celebrate the best of apples, caramel, and spice. Whether you’re serving it at a festive gathering or simply treating yourself on a cozy afternoon, this dessert brings joy in every bite. I can’t wait for you to experience how rewarding it is to make and share this personal favorite with your loved ones!
Print
Caramel Apple Blondie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 10 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Apple Blondie Cheesecake is a decadent dessert featuring a moist apple-studded blondie base topped with a luscious caramel-infused cheesecake layer. Finished with tender cinnamon-spiced apples and a fluffy cinnamon whipped cream, this dessert combines buttery sweetness with warm fall spices, perfect for special occasions or cozy gatherings.
Ingredients
Apple Blondie:
- 1 1/4 cups (163g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup (225g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped apples (about 1 large apple)
Caramel Cheesecake Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup caramel sauce
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3 large eggs, room temperature
Cinnamon Apples:
- 1 1/2 apples, thinly sliced
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 4 tbsp (56g) light brown sugar
- 1 tbsp unsalted butter
Cinnamon Whipped Cream:
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (43g) powdered sugar
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
Instructions
- Prepare the Apple Blondie Base: Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients for Blondie: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients for Blondie: In a large bowl, mix the melted unsalted butter with the packed light brown sugar until well combined. Add in the egg and vanilla extract, mixing until the batter is smooth and uniform.
- Incorporate Dry Ingredients and Apples: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chopped apples carefully so they are evenly distributed throughout the batter.
- Bake Blondie Base: Pour the batter into the prepared springform pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before adding the cheesecake layer.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) in preparation for baking the cheesecake filling.
- Make Cheesecake Filling: Using a mixer, beat the room temperature cream cheese and packed light brown sugar together until smooth and creamy. Add in the flour, sour cream, caramel sauce, vanilla extract, cinnamon, and nutmeg, mixing well to blend all ingredients evenly.
- Add Eggs to Filling: Add the eggs one at a time, beating on low speed after each addition to incorporate them fully without introducing excess air.
- Bake Cheesecake: Pour the prepared cheesecake filling over the cooled blondie base. Place the springform pan inside a water bath (by placing the pan in a larger pan filled with hot water reaching halfway up the sides) and bake for 1 hour and 15 minutes, until the cheesecake center is set but still slightly jiggly. Turn off the oven, leave the door ajar, and allow the cheesecake to rest in the oven for 1 hour. Then refrigerate for at least 6 hours or overnight to fully set.
- Prepare Cinnamon Apples: In a skillet over medium heat, melt the unsalted butter. Add the thinly sliced apples, lemon juice, cinnamon, nutmeg, and light brown sugar. Cook the mixture, stirring occasionaly, until the apples are tender and caramelized, approximately 10 minutes. Remove from heat and let cool.
- Make Cinnamon Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon with a mixer until stiff peaks form, creating a fluffy and flavorful topping.
- Assemble the Cheesecake: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Top the cheesecake with the caramelized cinnamon apples, drizzle additional caramel sauce over the top, and pipe or dollop the cinnamon whipped cream around the edges for a beautiful and delicious presentation.
Notes
- Ensure all eggs and cream cheese are at room temperature before mixing to avoid lumps in the cheesecake filling.
- Using a water bath during cheesecake baking prevents cracking and ensures even cooking.
- Line the springform pan with parchment paper for easy removal and to avoid sticking.
- The blondie base must be fully cooled before adding the cheesecake filling to prevent mixing layers.
- Refrigerate the cheesecake overnight for the best texture and flavor development.
- You can substitute the apples with pears or other firm fruits for variation.
- Use good quality caramel sauce for richer flavor, or make homemade caramel for an extra special touch.
