I absolutely adore baking, especially when the weather cools and apples are plentiful. There’s something truly special about the combination of sweet apples and creamy cheesecake. Today, I’m excited to share two of my favorite apple cheesecake recipes with you.
Whether you like your cheesecake in bar form or as a classic cake, these recipes use simple steps to create amazing desserts. You can make these for family, friends, or just for yourself. Let’s get baking!
Jump to Recipe:
Caramel Apple Cheesecake Bars Recipe
These delicious bars bring together a buttery crust, sweet caramel, crisp apples, and creamy cheesecake. They are perfect for sharing at a gathering or enjoying as a special treat anytime you want something sweet.
Key Ingredients & Tips
- Apple Choice: Use firm apples like Granny Smith or Honeycrisp. They hold their shape well when baked, giving your bars a nice texture.
- Caramel Layer: A good quality store-bought caramel sauce works great for convenience. Warm it slightly before using so it spreads easily over the apples.
- Room Temperature Cream Cheese: Always make sure your cream cheese is soft and at room temperature. This helps you get a smooth cheesecake batter without any lumps.
What You Need
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and diced
- ½ cup caramel sauce, plus more for drizzling
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 16 bars
How to Make It
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter. Press this mixture firmly into the bottom of a 9×13 inch baking pan. Bake the crust for 8-10 minutes, then let it cool slightly.
Step 2: Make the Cheesecake Batter and Layer
In a large bowl, beat the softened cream cheese with sugar until it’s smooth and creamy. Beat in the eggs one at a time, then add the vanilla extract. Pour half of this cheesecake batter over the cooled crust. Evenly spread the diced apples over the cheesecake layer, then drizzle with ½ cup of caramel sauce. Carefully pour the remaining cheesecake batter over the apples and caramel.
Step 3: Bake and Chill
Bake for 35-40 minutes, or until the edges are set and the center still has a slight wobble. Remove from the oven and let it cool completely on a wire rack. Once cool, chill the cheesecake bars in the refrigerator for at least 4 hours, or overnight, before slicing and serving. Drizzle with extra caramel if you like!
📝 Final Note
For the cleanest slices, use a warm, sharp knife and wipe the blade clean after each cut.
Creamy Cinnamon Apple Cheesecake
This classic cheesecake features a warm, spiced cinnamon apple topping over a rich, smooth creamy base. It’s a comforting dessert that everyone will enjoy, perfect for a cozy evening or a holiday gathering.
Key Ingredients & Tips
- Cinnamon Apples: Lightly cook the apples with cinnamon and a touch of sugar before adding them to the cheesecake. This helps them soften slightly and really brings out their flavor.
- Water Bath Baking: Baking your cheesecake in a water bath helps a lot. It keeps the cheesecake from cracking and makes it extra creamy. You put your springform pan inside a larger pan with hot water.
- Slow Cooling: After baking, turn off the oven and let the cheesecake cool inside with the oven door slightly open for an hour. This slow cooling also helps prevent cracks and ensures a smooth top.
What You Need
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and diced
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
⏱️ Time: 2 hours (plus chilling)🍽️ Yields: 8-10 slices
How to Make It
Step 1: Prep Crust and Apples
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan. Bake for 10 minutes and let cool. While it cools, sauté diced apples with cinnamon and brown sugar in a small pan for 5-7 minutes until just tender. Set aside.
Step 2: Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese with granulated sugar until it’s smooth. Add the eggs one at a time, mixing well after each addition, but don’t overmix. Stir in the vanilla extract. Wrap the bottom of your springform pan in aluminum foil if you’re using a water bath. Pour the cheesecake batter over the cooled crust.
Step 3: Bake and Top
Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center slightly jiggles. During the last 15 minutes of baking, gently spoon the sautéed cinnamon apples over the top of the cheesecake. Remove from oven, then from the water bath. Cool completely on a wire rack, then refrigerate for at least 6 hours, or overnight, before serving.
📝 Final Note
You can store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.