Apple Cheesecake, a tasty apple pie filling makes this a delicious Fall Cheesecake Dessert. A Maple Caramel Topping makes it perfect.
Maple Caramel Apple Cheesecake
is the latest cheesecake recipe I have made and I have to say it is the best yet!
It’s sort of an Apple Pie meets Cheesecake. And I have to admit baked cheesecakes always seem to taste better.
My eldest daughter had a flight to Rome and usually when she does she comes home for a visit, or as she says to eat!
But this time she came on the Canadian Thanksgiving weekend, so we celebrated our own Thanksgiving. Unfortunately no turkey for us as the Italian does not like poultry of any kind. I know I know, weird!
So we went with a Pot Roast, Peas, Mashed Potatoes and Gravy and Yorkshire Pudding. And of course Dessert had to be good!
And as far as I am concerned you can’t get much better than Cheesecake. So I decided I was going to make a cheesecake with my favourite fruit, apples.
I have seen other Caramel Apple Cheesecakes recipes but most of them used a can of Apple Pie filling. For one, no such thing available here in Italy and two it’s so easy to make your own and I believe so much tastier.
I actually used the apple filling from my Italian Apple Pie recipe and it worked perfectly. I also added some ground pecans in my cookie crust, because, well why not?
Maple Caramel Apple Cheesecake
In the last few weeks I have been sharing a few pumpkin recipes …. but I knew it was time to move on. So hello Apples!
Some Pumpkin Recipes you may enjoy!
Maple Glazed Pumpkin Cinnamon Cake
Pumpkin Baci di Dama with Mascarpone Filling
What you will need to make this Amazing Apple Cheesecake with a Maple Caramel Topping.
Springform Cake Pan – For most of my cakes I use a springform pan.
Pure Maple Syrup – I prefer real maple syrup instead of flavouring.
Hand Mixer – I love my Bosch hand mixer I use it for everything.
Caramel Sauce – Nothing like Caramel Sauce and Apples.
If you try no other dessert of mine this Fall Season I would love if you tried this Maple Caramel Apple Cheesecake and let me know if you loved it as much as we did. Enjoy!
Maple Caramel Apple Cheesecake
Ingredients
COOKIE CRUST
- 1 1/2 cups graham cracker crumbs (or digest cookie crumbs which I prefer)
- 1/2 cup ground pecans
- 1/4 cup butter (melted)
APPLE FILLING
- 3 apples (chopped)
- 1 1/2 teaspoons cinnamon
- 1/3 cup + 2 tablespoons butter
- 1/3 cup brown sugar (packed)
- 1 1/2 teaspoons cornstarch
CHEESECAKE FILLING
- 12 ounces cream cheese (regular room temperature, remove from fridge 30 minutes before)
- 1/4 cup + 1 tablespoon granulated sugar
- 3/4 teaspoon vanilla
- 1 egg (large)
MAPLE CARAMEL SAUCE
- 1/4 cup good quality caramel sauce
- 1 tablespoon real maple syrup
- broken pecans for sprinkling
Instructions
- Pre-heat oven to 350°. Grease and flour a 7 inch spring form cake pan.
COOKIE CRUST
- Mix together crumbs, ground pecans and butter and spread evenly on the bottom of prepared cake pan. Bake for 5 minutes.
APPLE FILLING
- In medium pot add butter and melt over low heat, add brown sugar, chopped apples and cinnamon, stir to combine and continue cooking on low medium heat for approximately 10-15 minutes, stirring often, then add cornstarch, stir to combine and cook for approximately 3 minutes or until the mixture thickens, once it has thickened remove from heat and let cool. Then pour 3/4 of the mixture over the baked crust. (the other 1/4 set aside and refrigerate until needed).
CHEESECAKE FILLING
- In a medium bowl whip the cream cheese until light and fluffy, then add the sugar, vanilla and eggs, and beat until smooth. Pour over the apple mixture. Bake in pre-heated oven for approximately 30-35 minutes**. Cool and refrigerate 3 hours before serving or even over night. Top with Maple Caramel Sauce before serving. Enjoy!
MAPLE CARAMEL SAUCE
- In a small pot add the 1/4 apple filling, caramel sauce and maple syrup heat just until warm, stirring to combine. Pour over chilled Apple Cheesecake and sprinkle with broken pecans. Serve.
Nutrition
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Recipe adapted from – Paula Deen
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Jade Orchid says
Can I use an “8” springform pan for this recipe?
Rosemary says
Hi Jade, sure a springform pan would be perfect.
Shanna says
This looks amazing! Some questions before I jumpinto making this… do you leave the sides of the spring form pan on while chilling it? When its done I would like to transfer it to another plate without crumbling it to pieces or cutting it, will it slide off the bottom of the spring form pan on its own or will it be sticky? Is there something I should put between the crust and the pan to help? Do you happen to have a good recipe for the caramel? And lastly, when I put the toppings on will it melt the cheesecake. I’m wanting to make this as a gift so I’d like the topping to go on before I deliver it. Is this possible?
Thanks!
Rosemary says
Hi Shanna, I would advise you to cover the pan in parchment paper, for easier removal. And I actually just posted a really good homemade maple caramel sauce https://anitalianinmykitchen.com/caramel-sauce/ . The caramel sauce should be cooled so it won’t melt the cheesecake, although it may be kind of messy in the box, what if you brought the sauce in a mason jar as part of the gift and they could drizzle it before serving? Hope that helps. And I hope you enjoy it. Have a great weekend.
Vanessa says
Omg this was so amazing, making it again today. Thanks so much for the recipe.
Rosemary says
Hi Vanessa, so glad you enjoyed it.