Caramel Apple Cheesecake

Serves 6-8 | Finish in 1 hour, 15 minutes

Part cheesecake, part caramel apple, this decadent treat will make any house a happy home!


1 1/2 cups graham crumbs

1 tbsp sugar

1/3 cup butter, melted

For the filling

2 8oz blocks of cream cheese, softened

1/2 cup sugar

1/4 cup Litehouse old fashioned caramel dip

1 tbsp all purpose flour

1 tsp vanilla extract

2 eggs

For the apple layer

1 apple, peeled and thinly sliced

1/2 tsp flour

1 tbsp brown sugar

For the topping

1 cup chopped pecans, walnuts or peanuts

1/4 cup litehouse caramel, warmed.



Preheat the oven to 325 degrees and line a 7 inch spring form pan with parchment paper.

Combine the graham crumbs, sugar and butter until the mixture resembles wet sand.  Press the crumbs into the bottom of the pan and bake for 8 minutes. 

Meanwhile combine the cream cheese, sugar, caramel and flour until light and fluffy.  Mix in the vanilla extract and eggs.

Thinly slice the apples and toss them together with the flour and brown sugar. 

Pour 2/3 of the filling over the baked crumbs and layer the sliced apples over top.  Top with the remaining cheesecake filling and bake for 40 minutes.

Cool the cheesecake and refrigerate until completely chilled.  Overnight is best.

Press the pecans over the top edge and around the side of the cheesecake, leaving a circle on top for the caramel.  Warm the caramel dip until pourable.  Pour the caramel on the top.

Slice the cheesecake and serve.