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Apple Caramel Cheesecake

  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 70



For the base

  • 3 eggs
  • 1/2 cup (110g) butter, softened
  • 1/4 cup (50g) sugar
  • 1 cup (130g) all-purpose flour
  • 1 tsp. baking powder
  • 5 tbsp. milk
  • 1 pinch of salt

For the cheesecake filling

  • 3 eggs
  • 1/4 cup (50g) Zucker
  • 18 oz. (500g) cream cheese
  • 7 oz. (200g) sour cream
  • 1/3 cup (40g) cornstarch
  • 3.5 oz. (100g) caramel sauce

For the streusel and topping

  • 1 1/3 cup (175g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1/3 cup (75g) butter
  • 1 egg
  • 23 apples
  • confectioner’s sugar for dusting


  1. Grease a rectangular springform (9×9 inches) or a round springform (10 inches) and dust with flour. Preheat the oven to 350˚F (175°C).
  2. For the cake base separate the eggs. In the bowl of a food processor beat the butter and sugar until light and fluffy. Add the egg yolks one by one and mix until incorporated. Mix the flour with the baking powder. Add the flour and the milk to the bowl and mix quickly until just incorporated. Beat the egg whites with a pinch of salt until stiff. Gently fold into the batter and fill in the springform. Smooth out the surface and bake in the oven for 12 minutes.
  3. Meanwhile prepare the filling. In a large bowl mix the cream cheese, sour cream, sugar, cornstarch, eggs and the caramel sauce until all is well combined. Take the cake base out of the oven and spread the cheesecake filling on top. Bake for another 15 minutes.
  4. For the streusel mix the flour, sugar, the butter in small pieces and the egg in a bowl. Peel the apples and grate to the core. Take the cake out of the oven, spread the grated apples on top and sprinkle with the streusel. Bake for another 25-30 minutes. When done take out of the oven and let cool down completely on a cooling rack. Dust with confectioner’s sugar before serving.


  • Enjoy baking!


  • Serving Size: 16