Caramel Apple Cheesecake

Caramel Apple Cheesecake recipe at
Caramel Apple Cheesecake

I made this cheesecake for a potluck last week. It is my favorite cheesecake for fall, and also works well as a winter dessert. Since trying it with this oatmeal crust, I’ve stopped using graham crackers at all for this cheesecake. This crust works well for other fruit cheesecakes and can be used with a New York style cheesecake.

Caramel Apple Cheesecake

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Caramel Apple Cheesecake recipe at
Crushing up almonds for the crust


1-1/2 cups quick oats, uncooked

1/2 cup finely chopped almonds or pecans

1/3 cup packed brown sugar

1/3 cup butter, melted.

Caramel Apple Cheesecake recipe at
No need to butter the pan — this crust doesn’t stick

Combine, mix well and press into 9-inch spring-form pan.


2 (8-oz.) packages cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

Caramel Apple Cheesecake recipe at
Be careful when spreading the batter. It sometimes pulls up the crust if moved around too much.

Beat cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition. Pour over crust.


4 cups peeled apples, thinly sliced

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans or walnuts

Caramel Apple Cheesecake recipe at
Sprinkle the topping evenly

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans.

Bake 1 hour to 1 hour 15 minutes or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight.

Drizzle with caramel ice-cream topping just before serving.


Cinnamon-sugar topping makes these apple muffins irresistible
Cinnamon-sugar topping makes these apple muffins irresistible

I love breads and pastries. Usually I’m able to resist the allure of the baking section when I’m in a store, but when the last two apples in a bag start to get too soft to want to eat as a snack, there really is no other option than to convert them into muffins.

This recipe is from Better Homes and Gardens Homemade Bread Cook Book (1973). It can easily be altered for other fruits. For instance, you can use blueberries instead of apples, add 1/2 teaspoon lemon juice, and leave off the topping to have a lovely blueberry muffin recipe.

Apple Muffins

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1 cup white, unbleached flour

¾ cups whole wheat flour

¼ cup sugar

2½ teaspoons baking powder

¾ teaspoon salt

½ teaspoon cinnamon

1 well-beaten egg

¾ cup milk

1/3 cup cooking oil

1 cup peeled and chopped apple


2 tablespoons sugar

½ teaspoon cinnamon

Stir thoroughly the dry (first six) ingredients; make well in center.

apple muffins
muffins cooling

Blend egg, milk, oil, and apples in a small bowl. Add all at once to dry mixture. Stir until just moistened.

Line muffin pans with baking papers and fill ¾ full. Sprinkle with topping.

Bake at 400°F for 12-18 minutes, or until toothpick inserted near center comes out clean.

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