Caramel Apple Blondie Cheesecake

There’s something magical about the combination of apples, caramel, and warm spices that speaks directly to my soul, especially when the leaves start changing color. This Caramel Apple Blondie Cheesecake has become my signature dessert for autumn gatherings, combining a spiced apple blondie base with a luscious caramel cheesecake filling, all crowned with cinnamon-spiced apples and velvety whipped cream. The contrasting textures and complementary flavors create a dessert experience that’s simply unforgettable.

What makes this recipe truly special is how each component builds upon the next. The chewy, apple-studded blondie provides a sturdy foundation for the creamy caramel cheesecake layer. Those tender cinnamon apples on top bring freshness and a beautiful visual element, while the cinnamon whipped cream adds an airy finish that melts in your mouth. I’ve perfected this recipe through many iterations, and I’m thrilled to share it with you today.

Ingredients

Prep Time: 45 minutes | Cook Time: 2 hours | Chilling Time: 6 hours | Total Time: 8 hours 45 minutes Servings: 12 slices | Difficulty: Intermediate

Pro tip: Make sure all refrigerated ingredients are at room temperature before beginning. This ensures a smooth cheesecake filling without lumps!

Step-by-Step Cooking Instructions

Creating this Caramel Apple Blondie Cheesecake is a labor of love, but I promise the results are worth every minute spent. I’ll walk you through each component to ensure your dessert turns out perfectly.

For the Apple Blondie Base:

1. Preheat your oven to 350°F (176°C). Prepare a 9-inch springform pan by greasing it thoroughly and lining the bottom with parchment paper. This preparation ensures easy removal later.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg. This even distribution of spices guarantees that every bite has that warm, autumnal flavor.
3. In a separate larger bowl, combine the melted butter and brown sugar, whisking until smooth and glossy. The warm butter helps dissolve the sugar, creating a toffee-like base flavor.
4. Add the egg and vanilla to your butter-sugar mixture, whisking until fully incorporated. The mixture should look smooth and slightly thickened.
5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Stop when you no longer see flour streaks. Overmixing can make your blondie tough rather than chewy.
6. Gently fold in the chopped apples. Pro tip: I prefer Honeycrisp or Granny Smith apples for their firmness and flavor, but any baking apple works beautifully.
7. Spread the batter evenly in your prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Allow it to cool completely before proceeding.

For the Caramel Cheesecake Filling:

1. Reduce your oven temperature to 325°F (163°C). Wrap the exterior of your springform pan with heavy-duty aluminum foil, ensuring it’s completely sealed to prevent water from seeping in during the water bath bake.
2. Beat the cream cheese and brown sugar on medium speed until completely smooth, about 3-4 minutes. Scrape down the sides of the bowl frequently to catch any lumps.
3. Add the flour, sour cream, caramel sauce, vanilla, cinnamon, and nutmeg, mixing on low speed until just combined. The flour helps stabilize the filling while the sour cream adds tanginess that balances the sweetness.
4. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Overmixing at this stage can introduce too much air, which might cause cracks later.
5. Pour the cheesecake batter over your cooled blondie base. Tap the pan gently on the counter a few times to release any trapped air bubbles.
6. Place the springform pan in a larger roasting pan and fill with hot water about halfway up the sides of the springform pan. This water bath provides gentle, even heat that helps prevent cracking.
7. Bake for 1 hour and 15 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for an hour.
8. Remove from the oven, take the pan out of the water bath, remove the foil, and let it cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight.

Serving Suggestions, Variations, and FAQs

Once your cheesecake has properly chilled, it’s time for the finishing touches that elevate this dessert from delicious to absolutely spectacular. The garnishes add both visual appeal and complementary flavors that make each bite a perfect balance of textures and tastes.

Final Assembly and Garnishes:

1. For the cinnamon apples, melt butter in a skillet over medium heat. Add the sliced apples, lemon juice, cinnamon, nutmeg, and brown sugar. Cook for 8-10 minutes, stirring occasionally, until the apples are tender and the sauce has caramelized. Allow them to cool completely before topping your cheesecake.
2. Prepare the cinnamon whipped cream by chilling your mixing bowl and beaters in the freezer for 10 minutes. Beat the cold heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form. Pro tip: Don’t overbeat or you’ll end up with cinnamon butter!
3. To serve, carefully remove the sides of the springform pan. Transfer the cheesecake to a serving platter. Arrange the cooled cinnamon apples on top, letting some of their caramel sauce drip down the sides.
4. Drizzle additional caramel sauce over the apples and around the edges of the cheesecake. Pipe or spoon dollops of the cinnamon whipped cream around the perimeter.

This dessert is best served chilled but not ice-cold – I like to take it out of the refrigerator about 20 minutes before serving to let the flavors fully develop. It pairs wonderfully with a cup of hot coffee or apple cider for the ultimate fall dessert experience.

Delicious Variations:

• Spiced Pecan Blondie Base: Add 1/2 cup chopped pecans to the blondie batter for added crunch and nutty flavor.
• Bourbon Caramel Sauce: For an adult version, add 1-2 tablespoons of bourbon to your caramel sauce for a rich, complex flavor.
• Maple-Infused Filling: Replace half the caramel sauce in the cheesecake filling with pure maple syrup for a different sweet profile.
• Mini Cheesecakes: Divide the recipe among a muffin tin lined with paper liners for individual servings – just reduce the baking time to about 20-25 minutes.

Storage and Make-Ahead Tips:

This cheesecake actually improves with time as the flavors meld together. You can make it up to 3 days in advance and store it covered in the refrigerator. The blondie base can be baked up to 2 days ahead. I don’t recommend freezing the assembled cheesecake as the texture of the apples may change upon thawing.

Frequently Asked Questions:

Q: Why did my cheesecake crack on top? A: Cracks usually happen due to drastic temperature changes or overmixing. Always use a water bath, mix the eggs in gently, and allow the cheesecake to cool slowly in the oven with the door cracked.

Q: Can I use canned apple pie filling instead of making the cinnamon apples? A: While homemade is always best, you can substitute canned apple pie filling in a pinch. Just warm it slightly and add extra cinnamon for that fresh-made taste.

Q: How do I know when my cheesecake is done baking? A: The edges should be set, but the center should still have a slight jiggle – like Jell-O. It will continue to set as it cools. An instant-read thermometer inserted in the center should read 150°F (65°C).

Q: Can I make this dessert gluten-free? A: Yes! Substitute a cup-for-cup gluten-free flour blend in both the blondie base and cheesecake filling. The texture may be slightly different but still delicious.

Q: What’s the best way to slice this cheesecake neatly? A: Dip a sharp knife in hot water and wipe it clean between each cut. This prevents the filling from sticking to the knife and gives you perfect slices every time.

This Caramel Apple Blondie Cheesecake brings together the best flavors of fall in one show-stopping dessert. Whether for a holiday gathering, special occasion, or just because you deserve something extraordinary, I guarantee this will become a requested favorite in your recipe collection!

Caramel Apple Blondie Cheesecake

A stunning fall dessert that layers a spiced apple blondie base with creamy caramel cheesecake, topped with cinnamon apples and whipped cream. A perfect combination of cozy flavors and textures for any autumn gathering.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Chilling Time 6 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 620 kcal

Ingredients

  

• For 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 room temperature
• 1 tsp vanilla extract
• 1 cup about 1 large peeled and chopped apple
• For 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 plus extra for drizzling
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 3 large eggs room temperature
• For 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
• For Cinnamon Whipped Cream:
• 3/4 cup 180ml heavy whipping cream, chilled
• 6 tbsp 43g powdered sugar, sifted
• 1 tsp vanilla extract
• 3/4 tsp ground cinnamon

Instructions

 

• Prepare Apple Blondie Base
• Preheat oven to 350°F (176°C). Grease and line a 9-inch springform pan.
• In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla; mix well.
• Fold in dry ingredients just until combined. Gently fold in chopped apples.
• Spread into pan and bake 25–30 minutes, until toothpick comes out with moist crumbs. Cool completely.
• Make Cheesecake Filling
• Lower oven to 325°F (163°C). Wrap pan with heavy foil to prevent leaks.
• Beat cream cheese and brown sugar on medium until smooth, 3–4 minutes.
• Add flour, sour cream, caramel sauce, vanilla, cinnamon, and nutmeg. Mix on low.
• Add eggs one at a time, mixing on low until just combined.
• Pour over cooled blondie base. Tap pan to remove air bubbles.
• Place in water bath and bake for 1 hour 15 minutes, until center is slightly jiggly.
• Turn off oven, crack door, and let cool 1 hour.
• Remove from water bath, foil, and cool completely. Chill for at least 6 hours or overnight.
• Prepare Cinnamon Apples
• In skillet, melt butter over medium heat. Add apples, lemon juice, cinnamon, nutmeg, and brown sugar.
• Cook 8–10 minutes, until tender and caramelized. Let cool.
• Make Cinnamon Whipped Cream
• Chill mixing bowl and beaters. Beat heavy cream, powdered sugar, vanilla, and cinnamon to stiff peaks.
• Assemble Cheesecake
• Remove cheesecake from springform pan. Top with cooled cinnamon apples and caramel drizzle.
• Pipe or spoon whipped cream around edges. Let sit 20 minutes at room temp before serving.

Notes

Use Honeycrisp or Granny Smith apples for best texture.

Cheesecake is best made a day ahead for full flavor development.

Slice cleanly with a hot knife, wiping between cuts.

For variation, add pecans to the blondie, swap caramel for maple, or make mini versions in muffin tins.

Store in the fridge for up to 3 days. Not recommended for freezing due to apple topping.

Keyword apple blondie cheesecake, caramel apple cheesecake