Cystic Fibrosis community advocate Andrew’s caramel apple cheesecake

Tastes Like Fall: Caramel Apple Cheesecake

This dessert is one that I love to make. It is ooey-gooey goodness, and reminds you of the Fall! This recipe is also great for those who need to take in high-fat content for their medications (CF modulators like Trikafta or Symdeko), as one slice has plenty of necessary fat. Be careful because one slice can easily turn into three!

Ingredients for the caramel apple cheesecake

The filling

  • 2 8 oz package of light cream cheese, softened
  • ½ cup of granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 1 (6 fl oz) container of frozen apple juice concentrate

The crust

  • 1 ½ cup finely ground graham cracker crumbs
  • ¼ cup of granulated sugar
  • 6 tbsp melted butter
  • ½ tsp ground cinnamon

The garnish

  • ½ cup caramel ice cream topping
  • 1 apple, sliced thin
  • chopped pecan halves (about 12 pieces)

Directions for the caramel apple cheesecake

The cheesecake crust

  1. Preheat the oven to 375 degrees
  2. Mix graham crackers, sugar, melted butter, and cinnamon until well blended. Press into a 9-inch spring form baking pan. If you do not have a spring form pan, no worries, it will work just fine in a regular baking tin!
  3. Bake at 375 for 6 minutes. Set aside and let cool for about 30 mins

The cheesecake filling

    1. Preheat oven to 350 degrees
    2. Combine cream cheese, sugar, vanilla, and mix until smooth
    3. Add one egg at a time and slowly mix, until the egg is combined—be careful not to over mix
    4. Add apple juice concentrate and mix
    5. Pour mixture into cooled crust and spread evenly
    6. Fill a sheet tray about half full of cold water and place the cheesecake onto sheet tray (the water bath will help the cheesecake from taking on a rubbery texture, and will promote a soft and smooth consistency. This will also help prevent the cheesecake from forming cracks on top.)
    7. Bake at 350 for about 1 hour, or until the middle is set (I usually give it the jiggle test, and when it barely jiggles, it is ready to come out! 😊)
    8. Let it completely cool in the fridge for about an hour
    9. Drizzle with warm caramel sauce over and garnish with apple slices. Top with some chopped pecans to the garnish for added fat grams (about 20 g of fat in 1 oz of pecans!)

I like to put the cheesecake in the freezer for a firmer cake, but you can store it in the fridge for a softer cake if you prefer. Enjoy!

Serves 12
Prep time: 30 minutes
Cook time: 1 hour and 10 minutes
Cooling time: 1 hour

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Nutrition facts

Per Serving

  • calories: 394
  • carbohydrate: 42.6 g
  • cholesterol: 67 mg
  • fat: 24.3
  • fiber: 2.9 g
  • protein: 5.1 g
  • sodium: 254 mg
  • sugars: 23.9 g

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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