Cinnamon Fried Apple Cheesecake with Caramel
Cinnamon Fried Apple Cheesecake with Caramel is a scrumptious sweet ending to your Fall gatherings. A creamy cinnamon-flavored cheesecake, topped with fried apples and a salted caramel sauce will bring a taste of the season to your table.
This apple cheesecake may look over-the-top decadent, but all of the ingredients work together harmoniously. The sweetness of the apple cheesecake is perfectly balanced by the salted caramel.
Table of Contents
Cinnamon Fried Apple Cheesecake with caramel
Caramel apple cheesecake is made with a homemade graham cracker crust, that is filled with cinnamon cheesecake. Buttery, juicy apples with a touch more cinnamon adorn the top of the cheesecake.
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As if that weren’t already enough, it all gets covered in a salted caramel drizzle. Each layer of flavor adds to the final dessert, and it is perfection.
When most of us think of fall, apples and comfort foods are right at the top of the list. This rich and creamy caramel apple cheesecake with satisfying all your cravings!
Can you tell I have a thing for caramel and cheesecake? There is a link in the recipe below for the most amazing homemade caramel sauce. You can always go with store-bought for this apple cheesecake recipe but the homemade caramel sauce is to die for.
I made this fried apple dessert for my hubby’s birthday and it turned out delicious.
When my hubby’s birthday was approaching, he asked me if I could make a delicious cheesecake for him instead of a cake. I said Of course! but then I got thinking what can I make that wouldn’t have chocolate but not macadamia either since I had made it a week before.
Talking to my dear friend Dana from This Silly Girl’s Kitchen, she suggested making it topped with fried apples and cinnamon. I knew right away that would be a hit with my hubby. He loves that flavor combo.
Dana made this delicious and mouthwatering fried Apple from which I got the fried apple recipe. You gotta check that one out too! Yummm.
How to Make This Cheesecake
For your convenience, a printable recipe card with exact measurements is at the bottom of the page.
Ingredients:
Cheesecake:
- Cream Cheese
- Vanilla Extract
- Sugar
- Eggs
- Cinnamon
Fried Apples Topping:
- Granny Smith Apples
- Butter
- Brown Sugar
- Cinnamon
- Salted Caramel Sauce (Find the recipe here.)
Crust:
- Graham Cracker
- Butter
Equipment Needed
- 9-inch round springform pan
- large mixing bowls
- Electric Mixer or Stand Mixer
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Instructions:
1. First, prepare your salted caramel sauce or if you have it store-bought, keep them handy. But if you really want to make this dessert DELICIOUS, I would totally encourage to make this caramel sauce recipe!
2. For the crust, make the graham cracker crumbs with a food processor. When the crumbs are very small add the melted butter and mix in a large bowl for about 2 min to blend it well.
3. Butter or spray 9×9″ springform pan {you can use wax paper too for the bottom}. Pour graham mixture into the pan and press and pat into the bottom until it’s even. Bake in the oven at 350 ºF degrees 5-10 minutes. Set aside.
4. Using a hand or electric mixer, beat cream cheese, until creamy and fluffy, add in sugar, vanilla, cinnamon, and eggs {one at a time}. Keep mixing on medium speed for about 3-5 minutes.
5. Transfer cheesecake batter to the prepared crust.
6. Bake until cheesecake puffs and edges crack slightly, about 45 to 60 minutes.
7. Bring cheesecake to a rack and let it cool completely.
The Filling
While baking the Cheesecake…
8. Chop your apples into 4ths, then 3rds.
9. Place butter into a large pan over medium heat.
10. Melt butter, add in the brown sugar and cinnamon, and stir to combine.
11. Add in the apples, coat in the butter mixture, and let it cook stirring occasionally until the apples are just fork tender, about 10 minutes. Set aside.
12. When cheesecake is done and cool, top it with the fried apples mixture. Since I was going to add salted caramel, I tried to pour more apple and less cinnamon-sugar mixture.
13. Then pour your caramel unevenly as much as you like all over the cheesecake on top of everything.
14. Cover cake with plastic wrap and chill cake overnight. {In the picture I had removed the sides only for photo purposes, then I put it back}
15. Remove sides of the pan or pull from wax paper.
16. Serve and enjoy!!!
Recipe Tips and Tricks
To prevent apple slices from browning toss in a little lemon juice.
For clean slices, run the knife under hot running water and wipe it off with a kitchen towel between slices.
The apple topping will cover any cracks that might develop in the cheesecake during baking. However, if you are concerned about the cracks, you may cook the cheesecake in a hot water bath.
Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil and place in a roasting pan. Wrap it well or you will have a soggy cheesecake.
Carefully fill the pan with boiling water, until it reaches halfway up the sides of the pan. The steam helps the cheesecake cook more evenly to prevent cracking.
Variations and Substitutions
Instead of Granny Smith apples, use any apple that will hold its shape during cooking. Pink Lady and Honeycrisp are good choices.
Swap the cinnamon for pumpkin pie spice if you like.
Substitute ginger snap cookies for the graham cracker cookies.
Storage Instructions
Refrigerator: Once the cheesecake has cooled completely, store in an airtight container or wrap well in plastic wrap, and store in the refrigerator for up to 4 days.
Freezer: According to Rachael Ray cheesecakes freeze incredibly well. Just place the cooled cheesecake on a baking pan and freeze, uncovered, until firm then removes the cheesecake from the freezer, remove it from the baking pan, wrap it in heavy-duty aluminum foil, and place it in a freezer bag. Seal and return to the freezer.
It can be frozen for several months. Thaw the cheesecake in the refrigerator overnight. Always garnish your cheesecake (with berries, whipped cream, whatever you like) just prior to serving.
If you like this Caramel Fried Apples Cinnamon Cheesecake recipe you might also like these dessert recipes too:
Frequently Asked Questions
This recipe is baked but you can make a no-bake cheesecake. The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake “sets” by chilling in the fridge. Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in the oven, then it chills in the fridge.
The 3 main styles of Cheesecake are, New York Style Cheesecake, “Regular” Cheesecake, and No-Bake Cheesecake. But then there are others such as Ricotta (and Other Non-Cream Cheese) Cheesecake, Japanese “Cotton” Cheesecake, and Savory Cheesecake.
There’s been a lot of confusion around the terminology, cheesecake is by no means a cake. Also, since cheesecake isn’t topped with pastry, by definition it cannot be called a pie. Cheesecake is and forever will be, a tart or cake.
More Cheesecake Recipes to Try
If you enjoyed this delicious Fried apple cheesecake recipe, you might also love these other dessert recipe ideas too:
🥘 Recipe
Caramel Fried Apple Cinnamon Cheesecake Recipe
Ingredients
Cheesecake
- 1 tsp of Vanilla
- 24 oz of Cream cheese {Room temperature}
- 1 cup of white sugar
- 3 Large Eggs 4 if medium
- 1-2 tsp ground cinnamon {or to taste}
Fried Apple Topping
- 2 granny smith apples cored and cut into 4ths, then 3rds
- 4 Tablespoons 1/2 stick unsalted butter
- 3 Cup light brown sugar
- 1 tbsp ground cinnamon
- 4-5 tbsp Salted Caramel sauce
Crust
- 12 oz of graham cracker {you can use any kind graham cracker but with honey or nuts are great}
- 4 oz of melted unsalted butter
Instructions
- First prepare your salted caramel sauce or if you have it store-bought, keep them handy. But if you really want to make this dessert DELICIOUS, I would totally encourage to make this caramel sauce recipe!
- For the crust, turn the graham crackers into crumbs with a food processor. When the crumbs are very small add the melted butter and mix for about 2 min to blend it well.
- Butter or spray 9×9″ spring pan {you can use wax paper too for the bottom}. Pour graham mixture in the pan and press and pat into bottom until it’s even. Bake at 350 ºF degrees 5-10 minutes. Set aside.
- Using a hand or electric mixer, beat cream cheese, until creamy fluffy, add in sugar, vanilla, cinnamon and eggs {one at a time}. Keep mixing about 3-5 minutes.
- Transfer filling to prepared crust.
- Bake until cheesecake puffs and edges crack slightly, about 45 to 60 minutes.
- Bring cheesecake to rack and let it cool completely.
- While baking the cheesecake, place butter into a large pan over medium heat.
- Melt butter, add in the brown sugar and cinnamon, stir to combine.
- Add in the apples, coat in the butter mixture and let it cook stirring occasionally until the apples are just fork tender, about 10 minutes. Set aside.
- When cheesecake is done and cool, top it with the fried apples mixture. Since I was going to add salted caramel, I tried to pour more apple and less cinnamon-sugar mixture.
- Then pour your caramel unevenly as much as you like all over the cheesecake on top of everything.
- Cover cake with plastic wrap and chill cake overnight.
- Remove sides of pan or pull from wax paper.
- Serve and enjoy!!!
What do you think??? Isn’t it yummy or what??? I would like to know your thoughts on this one!
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