A recipe for caramel apple cheesecake that uses cinnamon and an apple caramel sauce to bring your favourite fall flavours into a decadent and rich dessert.

A recipe for caramel apple cheesecake that uses cinnamon and an apple caramel sauce to bring your favourite fall flavours into a decadent and rich dessert. #whatscooking | livinglou.com

I am so excited about this caramel apple crisp cheesecake recipe because it’s quite a departure from the typical recipes I share on here. I mean in 5 ½ years blogging I haven’t shared a single cheesecake recipe. I’ve shared cupcakes and brownies, but never a decadent and rich cheesecake. I think that’s because it wasn’t until recently that I really started to enjoy cheesecake, but it’s become one of my favourite desserts. When its done well, you can’t go wrong. A rich, creamy bite of cheesecake, I’m just drooling thinking about it.

This month’s What’s Cooking assignment from Kraft is all about apple crisp recipes. When I saw this caramel apple crisp cheesecake on their site, I knew I had to make it and share it with you. After all, who knows cheesecake better than Kraft? Whenever I have made cheesecake in the past, I’ve made the recipe on the inside of the block of Philadelphia cream cheese, in fact, it’s my go-to recipe. I thought the idea of experimenting with caramel and apples with cheesecake was pure genius. It didn’t take much convincing, sign me up.

A recipe for caramel apple cheesecake that uses cinnamon and an apple caramel sauce to bring your favourite fall flavours into a decadent and rich dessert. #whatscooking | livinglou.com

Of course, I wanted to make a few Living Lou updates to this cheesecake recipe because in my opinion, if you’re going to make cheesecake you really have to . For me those updates start with making my own graham cracker crust instead of purchasing a premade shell (if you prefer using a premade shell, be sure to follow the original recipe). A graham cracker crust is essentially graham cracker crumbs and butter, and because this is an apple crisp inspired cheesecake, I added a touch of cinnamon as well. This crust is pressed into the bottom of a spring form pan and pre-baked for 10 minutes, then cooled before adding the cream cheese filling. Another little switch I made was making my own apple caramel sauce, as the original recipe calls for a caramel ice cream topping. I just thought that I would gourmet-it-up a little bit. Plus making your own caramel sauce is so much easier than you think.

Speaking of the caramel sauce, I actually drizzled the sauce on when it was still warm because I wanted it to be more of a glaze on top of the cheesecake, however, if you chill it before drizzling (say you make it the day before, for example) the consistency of the caramel apple sauce is exactly the sticky and thick consistency that you would expect in a caramel sauce. It all depends on the kind of look you are going for. You’ll see that I also topped mine with some candied pecans, these were a gift from my mom’s friend, but I felt that they were the perfect addition to this caramel apple cheesecake. The recipe calls for peanuts, but I think toasted walnuts would be delicious as well.

Caramel Apple Crisp Cheesecake

15 minPrep Time

1 hr, 30 Cook Time

4 hr, 45 Total Time

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5 based on 2 review(s)

Recipe Image


    For the crust:
  • 2/3 cup graham cracker crumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp cinnamon
  • For cheesecake filling:
  • 2-250g pkg, Philadelphia Brick Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/3 cup frozen apple juice concentrate, thawed
  • candied pecans or other nuts, optional
  • For caramel topping:
  • 1/2 cup sugar
  • 3 tbsp frozen apple juice concentrate, thawed, divded
  • 3 tbsp unsalted butter
  • 1/4 cup 35% whipping cream
  • 1/8 tsp cinnamon


  1. Heat oven to 350F.
  2. Wrap 6" springform pan in a double layer of aluminum foil, over bottom and sides making sure it comes up to the top edges so that the water bath won't leak in.
  3. Stir graham cracker crumbs, butter and cinnamon together in a small bowl to form coarse crumbs. Press into the bottom of a 6" springform pan. Bake for 10 minutes and cool. Place pan in a shallow roasting pan.
  4. Turn on kettle with water. Beat cream cheese, sugar and vanilla in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Stir in juice concentrate; pour into cooled crust. Place in preheated oven.
  5. Pour boiling water into pan, enough to come up about 1 - 1 1/2" up the side of the foil wrapped pan.
  6. Bake for 1 hour to 1 hour and 15 minutes or until centre is almost set.
  7. Let stand in water bath until water cools completely. Discard foil and refrigerate cheesecake until completely chilled, at least 4 hours or overnight.
  8. For caramel sauce:
  9. In a small saucepan bring sugar and 2 tbsp juice to a boil whisking occasionally to dissolve sugar. Boil for 5 minutes without whisking, but swirl the pan occasionally.
  10. Remove from heat and add butter (the mixture will bubble and foam), stir until smooth. Whisk in cream, remaining juice and cinnamon. Cool then refrigerate until chilled.
  11. To Assemble:
  12. Carefully remove cheesecake from bottom of springform pan, drizzle with caramel sauce and top with nuts (if using).


Recipe republished with permission from Kraft Canada.


Disclosure: This post was sponsored by Kraft Canada – as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating content like this caramel apple cheesecake recipe!

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