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This Caramel Apple Blondie Cheesecake has a layer of apple spice blondie topped with no-bake caramel cheesecake. The cake is topped with cinnamon apples and caramel sauce for a taste of pure heaven! Perfect for Fall and Thanksgiving!
Why You’ll Love Caramel Apple Blondie Cheesecake
Bring on all the fall apple recipes! This blondie cheesecake is the perfect combination of flavors and textures and has become an absolute favorite over the years. I hope you’ll enjoy it as much as my family does. Let me try to explain just how good this cheesecake really is.
- Chewy apple blondie. The first layer is an apple blondie. It’s got plenty of tasty spices and apples baked right in. It’s chewy, not too heavy and absolutely delicious. The perfect base for a cheesecake.
- Creamy caramel cheesecake. So smooth and creamy, with great flavor. Sometimes it can be difficult to really make caramel flavor come through, but it comes through perfectly in the cheesecake! The chewiness of the blondie with the smoothness of the cheesecake is a killer combo.
- Flavorful toppings. I wanted every bite of this cheesecake to be filled with apples and caramel flavor. So, I topped it with cinnamon apples and even more caramel sauce, because why wouldn’t you? It’s irresistible.
- Perfect for fall. This is a great celebration cake for the fall. You could whip it up for Thanksgiving, autumn birthdays or any time you need a show-stopping dessert!
This cheesecake recipe has been such a hit over the years that I got many requests for a baked version, so you can also make my Baked Caramel Apple Blondie Cheesecake!
Ingredient Notes
Ready to get started? Here are a few tips to keep in mind when gathering your ingredients. You can find full ingredient amounts in the recipe card at the bottom of the post.
Apple Blondie
- Flour. Regular all-purpose flour is best for creating the base of the blondie batter. You want to be sure to measure it correctly, so that you don’t have a dry blondie. I always recommend a food scale.
- Leaveners. To get the perfect rise and chewy texture you’ll need baking powder and baking soda.
- Spices. I used a combination of cinnamon and apple pie spice to flavor the blondie.
- Butter and salt. When baking I like to use unsalted butter so that I can control the amount of salt. If you only have salted butter, make sure to omit the added salt.
- Brown sugar. For sweetness and extra caramel-y flavor, use light brown sugar.
- Vanilla extract. For flavor.
- Eggs. You’ll need 1 large egg and 1 large egg white. It’s important to use large eggs (not medium or extra large).
- Chopped apples. Use a firm, sweet-tart apple such as Granny Smith, Pink Lady or Honey Crisp for the best flavor.
Caramel Cheesecake Filling
- Cream cheese. Use full-fat, room temperature cream cheese. Low-fat cream cheese has a higher water content, so it won’t set as well. I also recommend using bricks instead of tub or whipped varieties that are thinner and might not set well.
- Sugars. I used a combination of regular granulated sugar and light brown sugar. Both add to the sweetness of the cheesecake, and the brown sugar adds additional notes of caramel flavor to the filling.
- Caramel sauce. I used my homemade caramel sauce for this recipe. It has the perfect texture and consistency. The recipe makes about 1 1/4 cups so you’ll have plenty for the filling and topping if you want to drizzle some on top.
- Apple pie spice. For warm fall flavor.
- Heavy whipping cream. Make sure to use cold heavy whipping cream so that it whips properly.
- Powdered sugar. Helps to sweeten and thicken the whipped cream/cheesecake filling, keeping it stable so it doesn’t wilt.
- Vanilla extract.
Cinnamon Apple Topping
- Chopped apples. Use more of the sweet-tart, crisp apples described above. You’ll need about 2 large apples to have enough chopped pieces for the blondie bar and the topping.
- Lemon juice. Helps to balance the sweetness of the topping and prevent browning.
- Spices. To give the topping spiced flavor use a pinch of ground nutmeg and some ground cinnamon.
- Light brown sugar. Adds sweetness and caramel flavor.
- Unsalted butter. Gives rich flavor to the topping.
Whipped Cream
- Heavy whipping cream. To make stable, easy-to-pipe whipped cream, make sure it’s very cold before you start whipping it.
- Powdered sugar. Helps to sweeten and thicken the whipped cream, and to keep it stable.
- Ground cinnamon. More flavor!
- Vanilla extract.
How to Make Caramel Apple Blondie Cheesecake
There are several components to this cheesecake, but each is simple to put together! Use these helpful step-by-step photos and directions to guide you through the process. More comprehensive directions can be found in the recipe card below.
Make the Apple Blondie
- Prepare to bake. Preheat oven to 350°F (176°C). Prepare a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
- Combine dry ingredients. Combine the flour, baking powder, baking soda, cinnamon, apple pie spice and salt and set aside.
- Combine wet ingredients. Combine the butter and brown sugar in a large bowl. Add the vanilla extract, egg and egg white and mix together until well combined.
- Mix dry and wet ingredients together. Add the dry ingredients and mix until well combined, but don’t over mix. Fold in the apples.
- Bake. Pour the batter into the prepared pan and bake for 25-30 minutes.
- Cool. Allow blondie to cool for about 10-15 minutes, then remove from the springform pan and place it on a wire rack to finish cooling.
- Reassemble springform pan. Wash the pan, reassemble it and grease the sides of the pan. Add the cooled blondie back into the pan.
Make the Caramel Cheesecake
- Begin making the filling. In a large mixer bowl, beat the cream cheese and sugars together until well combined and smooth. Add the caramel sauce and apple pie spice and beat until well combined and smooth. Set aside.
- Make whipped cream and fold it in. In another large mixer bowl, whip the cold heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Build the cheesecake and chill. Top the cooled blondie with the cheesecake mixture and spread into an even layer, then chill in the refrigerator until firm, about 4-5 hours.
Finish the Cheesecake
- Remove springform. Once firm, remove the cheesecake from the springform pan and place it on a serving plate.
- Cook the cinnamon apples. Combine the apples, lemon juice, nutmeg, cinnamon, brown sugar and butter in a medium size saucepan. Cook over medium heat for 10-15 minutes, or until at preferred softness. Allow apples to cool for 15-20 minutes.
- Make whipped cream. While the apples cool, make the whipped cream. Add the heavy whipping cream, powdered sugar, cinnamon and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Decorate. Pipe the whipped cream around the outer edge of the cheesecake, then spoon the cooled apples onto the cheesecake. Drizzle with caramel sauce, if desired, then serve.
- Enjoy!
Tips for Success
Want to make the BEST Caramel Apple Blondie Cheesecake? Don’t miss my pro tips below to avoid common mistakes.
- Use a springform pan. It makes removing the cheesecake from the pan so much easier. On that note, be sure to grease the pan and add a parchment circle in the bottom. Both help the blondie and cheesecake not stick to the pan.
- Don’t over mix the blondies. Mix the batter for the blondies until just combined. Over mixing causes the gluten in the flour to become overdeveloped and can make the blondie dense and firm.
- Use softened cream cheese. Cream cheese straight from the fridge is pretty firm and won’t blend smoothly with the other ingredients. Giving it time to soften to room temperature will make it much easier to blend and will prevent lumps in your cheesecake. You’ll know it’s ready when you can press gently on the wrapping and leave a slight indent.
- Full-fat everything. Use heavy whipping cream and full-fat cream cheese. The higher fat content in the whipping cream will allow it to whip up thicker, which is needed to hold the filling together. The higher fat content in the cream cheese will also help to keep the filling nice and firm.
- Use cold cream: Be sure that the whipping cream used in the filling and in the whipped cream topping is cold. If it is not, it will not hold volume properly. This will give you a flat whipped cream topping and a potentially runny filling.
- Whip to stiff peaks. Whipped cream is added to the cheesecake filling to give it thick creamy texture. Make sure to whip the cream to stiff peaks. If you’re new to making homemade whipped cream that means that the cream will stand up in pointy peaks when the whisk is removed from the bowl.
- Don’t skimp on powdered sugar. Be sure to use the full amount of powdered sugar in the whipped cream. It stabilizes the whipped cream, therefore providing structure to the filling and topping.
- Use homemade caramel sauce. If possible, use my recipe for easy caramel sauce. It firms up in the fridge, which will also help the cheesecake filling firm up. Many store bought caramel sauces are soft and pourable when cold, meaning they won’t help your filling to firm up. If you use a store-bought sauce, look for one that is thick and firm when cold.
Storage Information
- Refrigerator. If you find yourself with leftovers, seal the cheesecake in an airtight cake carrier or wrap it in a double layer of plastic wrap. If you use plastic wrap, I suggest using toothpicks to prop it away from the topping. You could also arrange slices in a single layer in an airtight container and store it that way. This cheesecake is best if eaten within 3-4 days.
- Freezer. I suggest freezing it before adding the apple and caramel toppings. Pop the cheesecake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Sliced it? Arrange the slices in a single layer in a freezer-safe airtight container. You can store the cheesecake in the freezer for up to 3 months. Allow it to thaw in the fridge before adding toppings and serving.
More Caramel Apple Dessert Recipes
- Mini Caramel Apple Cheesecakes
- Caramel Apple Pecan Layer Cake
- Easy Caramel Apple Cheesecake
- Caramel Apple Cookie Cups
- Baked Caramel Apple Blondie Cheesecake
- Caramel Apple Pie Cake
Watch How To Make It
This post was updated 9/25/24, but the recipe is the same aside from that the apples on top used to be sliced are now chopped. If you’d like to reference the previous version, download the recipe PDF.
PrintCaramel Apple Blondie Cheesecake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Caramel Apple Blondie Cheesecake has a layer of apple spice blondie topped with no-bake caramel cheesecake. The cake is topped with cinnamon apples and caramel sauce for a taste of pure heaven!
Ingredients
Apple Blondie
- 1 1/2 cups (195g) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp apple pie spice
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (224g) packed light brown sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 large egg white
- 2/3 cup (79g) chopped apple (about 1/2 an apple)
Caramel Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 6 tbsp (84g) packed light brown sugar
- 1/2 cup (120ml) caramel sauce*
- 1/2 tsp apple pie spice
- 3/4 cup (180ml) heavy whipping cream, cold
- 5 tbsp (44g) powdered sugar
- 1/2 tsp vanilla extract
Cinnamon Apples
- 2 cups (237g) peeled, roughly chopped apples (about 1 1/2 apples)
- 2 tsp lemon juice
- pinch of nutmeg
- 1 tsp cinnamon
- 4 tbsp (56g) packed light brown sugar
- 1 tbsp unsalted butter
Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
Make the blondie
- Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
- Add the flour, baking powder, baking soda, cinnamon, apple pie spice and salt to a medium sized bowl and set aside.
- Combine the butter and brown sugar in a large bowl. Add the vanilla extract, egg and egg white to large mixing bowl and mix together until well combined.
- Add the dry ingredients and mix until well combined, but don’t over mix. Fold in the chopped apples.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out clean. Remove blondie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
- Wash the pan, reassemble it and grease the sides of the pan. Add the cooled blondie back into the pan.
Make the cheesecake
- When the blondie is completely cooled, make the cheesecake filling. In a large mixer bowl, beat the cream cheese and sugars together until well combined and smooth.
- Add the caramel sauce and apple pie spice and beat until well combined and smooth. Set aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Top the cooled blondie with the cheesecake mixture and spread into an even layer, then put in the refrigerator until firm about 4-5 hours.
Make the cinnamon apples and serve
- Once firm, remove the cheesecake from the springform pan. Smooth out the sides of the cheesecake with an offset spatula, if needed.
- Make the cinnamon apples. Combine the apples, lemon juice, nutmeg, cinnamon, brown sugar and butter in a medium size saucepan. Stir to coat.
- Cook over medium heat for 10-15 minutes, or until at preferred softness. Allow apples to cool for 15-20 minutes.
- While the apples cool, make the whipped cream. Add the heavy whipping cream, powdered sugar, cinnamon and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Pipe the whipped cream around the outer edge of the cheesecake (I used Ateco tip 844), then spoon the cooled apples onto the cheesecake. Drizzle with caramel sauce, if desired, then serve.
- Store leftovers well covered in the fridge. Best if eaten within 3-4 days.
Notes
- I definitely recommend this easy caramel sauce. It firms up in the fridge, which helps your cheesecake filling firm up. If you use a store bought caramel sauce, it’ll likely be soft and pourable when cold, meaning your filling won’t firm up as well.
- Instead of homemade whipped cream in the filling, you could use 4 oz of Cool Whip.
Nutrition
- Serving Size: 1 Slice
- Calories: 490
- Sugar: 47.8 g
- Sodium: 252.3 mg
- Fat: 26.6 g
- Carbohydrates: 60.6 g
- Protein: 5 g
- Cholesterol: 84.2 mg
This sounds amazing and I am in the process of making it now. Actually the blondie part is cooling while I ask this question. I have read the comments and I see you say this is fine made early and that you can warm the apples before serving. Does it matter if you warm them in the microwave or is it better warmed on the stove top? And am I trying for just room temperature or for “slightly warm”. Which is better? Also, just to be sure, is there anything special I need to do with the whipping cream? Do I just make it today and keep it in the fridge until serving time tomorrow? Thanks for your attention. Happy Thanksgiving.
Made this for thanksgiving last year and it was just requested again! Thanks for the delightful recipie
Wonderful! 🙂 I hope everyone enjoys it again – Happy Thanksgiving!
this cheesecake looks insane! i just have one question! i’m planning on making it on thanksgiving but where i live there is no cool whip 🙁 could i just make whipped cream and fold it in? thank you!!!!
Yes, you can. You’ll want to stabilize the whipped cream though, which I use powdered sugar to do. I suggest 2/3 cup heavy whipping cream and 5 tablespoons of powdered sugar.
would you recommend green apples for this recipe?
I’m not sure if I’d care for them as much, with the more tart taste to them.
What all can be made ahead of time? I am attempting to have a dinner party on Saturday and trying to see what all I can make in advance as I will not have the 6 ovens that I would need for each dish LOL
This can definitely be made ahead. I’d just probably add the apples the day of or shortly before serving. The cheesecake should be ok made a day or two ahead.
I made this yesterday for an Octoberfest dinner. It was absolutely wonderful. Everyone loved it.
This recipe does take a bit more time than other cheesecakes that I’ve made, but it’s worth it. I started mine on Friday night, made the blondie and the cheesecake. Then in the morning, made the apples and topped off the cake. The next time, I’ll prepare the apples ahead of time but wait until ready to serve to put them on the cake. I think having them a little warm would be better. I’ll also use 2 apples instead of 1 1/2.
Great recipe. Thank you.
I’m glad you enjoyed it!
Cool whip is a terrible chemical experiment gone wrong ! Why would you feed it to people you care about. Be Fearful of COOL WHIP
Feel free to substitute it with homemade whipped cream. It works as a great substitute in this recipe.
This was amazing! I loved all the layers – the blonde had a great flavor, the caramel cheesecake was amazing and the apples were a great topping (I used about 4). Thanks for the great recipe!
I made this with gluten free flour and it turned out great. I did use a spring form pan, and the ratio of blonde to cheesecake was perfect.
I’m so glad you enjoyed it!
Sooooo yummy! This was a big hit at a church potluck. Thanks for sharing it with us! I’m already planning to make it again asap. (I confess that I used two whole eggs in the blondie crust instead of one whole and an egg white, with no apparent adverse effects)
I’m so glad it was a hit! 🙂
Can i use real whip cream instead of cool whip?
Yes, it should be fine to replace it. You’ll want to thicken the whipped cream a bit though. I’d suggest 1/2 cup of heavy whipping cream and 1/4 cup of powdered sugar.
Thank you for your response. For anyone else wanting to know.. Yes, double the blond but leave the cheesecake as is. It’s really so good. The blond is just the way a blond should be, even being kept in the fridge! Delicious 🙂
Thanks for the update, I was thinking it might be easier to make it in a pan. With doubling the blonde and not the cheesecake, we’re both layers about the same thickness?
Hi, do you think I could make this in a 13×9 cake pan? I bet I could. I’m just wondering if I should double the recipe or not looking at how think yours is. Thanks!
I’m thinking you’d want to double it.
Made this for a Christmas Eve gathering at my daughter’s house. It was gone in 15 minutes (while the other desserts were untouched)! I’ve never made a cheesecake before, but your recipes inspired me to try it – made the peanut butter truffle cake, as well – now I’m hooked!! Thank you for your very detailed recipes, which helped a complete amateur make two fabulous desserts!
Terrific! I’m so glad you enjoyed them and found the recipes easy to follow! 🙂 Thanks Wendy!
Made this for thanksgiving and though I have only sampled the parts I know it will be a hit!! The caramel def does come through in the cheesecake perfectly! A great combo of flavors! This one’s a real winner, thanks!
I’m so glad you’re happy with it! Happy Thanksgiving!
I made this today and ran into a few problems. While everything tastes great, the execution didn’t work out well.
The blondie bottom fell out. I baked it for 35 mins, let it cool, but it still wasn’t done properly. Also, my “cheesecake” firmed up, but was not as thick as yours look? Did you double your recipe? Other than those things, it was great, and my husband couldn’t stop picking at it.
Hmm, it’s hard for me to say what the problem might’ve been. I didn’t double the cheesecake though. I’m glad it still tasted great. 🙂
How could this be prepared ahead of time? It looks amazing but with everything going on thanksgiving day I would like to make it the day before
Yes, it can be made ahead of time. Two options. One would be to just prepare it fully and refrigerate until needed. It’s great that way too. If you’d rather the apples be a little fresh/warm though, you could cook them ahead of time and place them in separate container in the fridge. Then when you are ready to serve the cheesecake, heat them up just a bit so they are closer to room temperature or slightly warm and then put them on the cheesecake. You could make this 1-2 days ahead and it should be fine.