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Caramel Apple Cheesecake

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“This is a soft texture cheesecake with a wonderful apple, caramel and struesel topping. Should chill overnight. (Source: I saw this pasted into one of the talk threads several weeks ago, but after attempting to contact the poster in the message board with no results, I assume she is not posting it after trying it, I did)”
1 cheesecake

Ingredients Nutrition


  1. For crust: Stir together in bowl the flour and sugar.
  2. Cream in the butter, then add the egg, vanilla, cinnamon and nutmeg.
  3. The batter will be very soft.
  4. Spread in the bottom of a spring form pan.
  5. Bake at 350 degrees for 12- 15 minutes.
  6. For Cake: In a large bowl, combine the cream cheese, sugar and flour.
  7. Beat at medium speed until smooth.
  8. Add the eggs, one at a time, beating after each addition to smooth consistency.
  9. Add the sour cram and vanilla, beat until smooth.
  10. Pour over the baked crust.
  11. Bake at 350 degrees for 15 minutes.
  12. Turn oven down to 200 degrees and bake 1 hour.
  13. Streusel Topping: In a small bowl combine flour, brown sugar, cinnamon, nutmet, and cloves.
  14. Cut in cold butter until mixture resembles coarse oatmeal.
  15. Add 1 cup chopped walnuts.
  16. After the cheesecake has baked 1 hour and 15 minutes,* top with the apple pie filling.
  17. Pour caramel over the top of the pie filling and then top with the struesel.
  18. (Note: The cake is not completely baked at this point, so it will be lose.) Return cake to the oven and continue to bake at 200 degrees for 25 to 30 minutes.
  19. Cool cake on wire rack 2 hours.
  20. Remove sides of spring form pan**.
  21. Let cake cool completely before serving.
  22. *Ifyou like a more cakey cheesecake, I would suggest you try cooking this an addition 15- 20 minutes before adding the toppings.
  23. **Thisis a very soft cheesecake, and I found it better to wait until the cake had chilled overnight, then run a knife around the inside of the pan before removing the sides.

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