By Gabriella V., last updated on December 28, 2021
Keebler Caramel Apple Cheesecake
Not sure what to choose for the dessert to your next dinner party- apple pie or cheesecake?
Why choose at all when you can have the best of both worlds. Let me introduce you to the Keebler caramel apple cheesecake with three delicious layers of combined flavors and textures.
Layers Of Flavours And Textures
The cheesecake starts with a Keebler biscuit base, followed by a layer of cinnamon-spiced apple compote, then a deliciously creamy cheesecake filling, and topped with another layer of the apple compote. And finally drizzled with a creamy caramel sauce.
This is a great combination of flavors; the hint of cinnamon with the tartness of the apple compote complements the rich, creamy cheesecake filling so well and finished with a sweet note of bitter caramel.
Poached Apple Filling
The traditional cheesecake filling is sparkled up with the addition of the apple filling.
The apple compote is made on the stovetop and can be made the day before to ensure it’s cool before use.
The peeled apples are cubed and cooked together with sugar, corn-starch, and a splash of water. This creates the perfect saucy apple filling that will flavor up the classic cheesecake custard. A top tip is not to overcook the apples and remember they will further bake in the oven again.
This Dutch pie apple cheesecake looks quite cute made in muffin tins. And the apple topping at the end makes a great garnish together with a drizzle of the caramel sauce, these mini versions look as cute as the picture.
Cheesecake Tips
One, make sure the cream cheese and eggs are at room temperate, and this will help with the mixing of them and prevent any lumps.
Two, be careful not to over mix the filling; this will incorporate air into the mixture and cause the cheesecake to soufflé and then crack.
Two, for the best texture, it’s always best to bake the cheesecake in a water bath, and this will ensure even cooking of the mixture and prevent it from curdling.
Three, once baked, leave the cheesecake in the oven to cool down with the door ajar. This gradual cooling down will prevent your cheesecake from cracking.
Now that you have all my secret tips, here is the cream cheese caramel apple pie recipe.
What You Will Need For This Cheesecake Recipe
Ingredients:
Biscuit Base
- 2 packets Keebler graham honey biscuits
- ½ cup butter, melted
Cheesecake Filling
- ½ cup sugar
- 2 packages cream cheese
- 1 cup castor sugar
- 1 tbsp vanilla essence
- 2 eggs
Apple Filling
- 4 apples
- 1 lemon
- ½ cup sugar
- 1 tbsp corn starch
- 1tbsp water
- 1tsp cinnamon
Caramel Sauce
- 125 ml sugar
- 250ml cream
Equipment:
- Food processor
- Electric mixer
- springform cake tin
- deep roasting tray
- measuring cups
- measuring teaspoons
- tinfoil
- pots
- mixing bowls
Step-By-Step Instructions:
STEP ONE: PREPARE THE SPRINGFORM CAKE TIN AND PREHEAT THE OVEN
Assemble springform cake tin and wrap with tin foil to prevent any water from the water bath from seeping in—Preheat the oven to 350 degrees Fahrenheit. Arrange the oven racks to the middle of the oven.
STEP TWO: MAKE THE BISCUIT BASE
In the food processor, blend the biscuits until a fine crumb. Mix the biscuit crumbs and sugar in a large bowl. Melt the butter until soft, add it to the biscuit crumbs, and mix it all. This should resemble wet sand. Spoon the crumb mixture into the cake tin, and with the back of the spoon, compact the crumb to fill the base of the cake tin. Pop the cake tin into the fridge to set the crumb base.
STEP THREE: PREPARE THE APPLE COMPOTE
Peel and dice the apples, place them in a pot, and pour in the lemon juice. Stir the apples to coat in the lemon juice. Add the sugar, corn starch, cinnamon, and water to the pot. Place the pot on the heat and cook until the sugar has dissolved and the apples are just cooked through. Once cooked, set the apples aside and allow them to cool down completely.
STEP FOUR: MAKE THE CHEESECAKE FILLING
Combine the cream cheese, castor sugar, and vanilla essence in the food mixer. Beat the mixture with a paddle attachment until well combined. With the food mixer on high speed, slowly add your eggs and vanilla essence. Beat until the egg and cream cheese is well incorporated.
STEP FIVE: ASSEMBLE THE KEEBLER GRAHAM CRACKER CRUST APPLE PIE
Remove the biscuit base from the fridge and layer half of the apple compote on top. Make sure it is evenly spread to the edges. Then, spoon the cheesecake mixture on top of the cooked apples.
STEP SIX: PREPARE THE WATER BATH AND BAKE THE CHEESECAKE
Fill the deep roasting tray with hot water, and place the cheesecake inside. Pop the cheesecake into the middle of the oven and bake for 40- 60 minutes. The edges should look firm, and the center should have a slight wobble.
STEP SEVEN: COOLING THE CHEESECAKE
Once baked, turn the oven off. Leave the cheesecake in the oven with the door ajar by and allow the cheesecake to cool down slowly. Once cool, let the cheesecake chill in the fridge for at least 6 hours, preferably overnight.
STEP EIGHT: CARAMEL SAUCE
While the cheesecake cools down, make the caramel sauce. Dissolve the sugar, and cook until a light whisky color. Then pour in the cream, and boil until the sugar has dissolved. Once the sauce is smooth, remove from heat and leave to cool.
STEP SEVEN: GARNISHING THE CHEESECAKE
Once completely cooled firmed up, remove the cheesecake from the cake tin. And top the cheesecake with the remaining apple compote and drizzle with the caramel sauce. You can be as generous with this as you like.
Without even trying, this cheesecake has a Christmas spirit about it- and would be a great ending to a Christmas lunch or dinner. And now that you have my top tips for the perfect cheesecake, there is no excuse to give this version of cheesecake a try! You won’t be disappointed.
Keebler Caramel Apple Cheesecake
Equipment
- Food processor
- Electric mixer
- Springform cake tin
- Deep roasting tray
- Measuring cups
- measuring teaspoons
- tinfoil
- pots
- Mixing bowls
Ingredients
Biscuit Base
- 2 packets Keebler graham honey biscuits
- ½ cup butter melted
Cheesecake Filling
- ½ cup sugar
- 2 packages cream cheese
- 1 cup castor sugar
- 1 tbsp vanilla essence
- 2 eggs
Apple Filling
- 4 apples
- 1 lemon
- ½ cup sugar
- 1 tbsp corn starch
- 1 tbsp water
- 1 tsp cinnamon
Caramel Sauce
- 125 ml sugar
- 250 ml cream
Instructions
- Assemble springform cake tin and wrap with tin foil to prevent any water from the water bath from seeping in—Preheat the oven to 350 degrees Fahrenheit. Arrange the oven racks to the middle of the oven.
- In the food processor, blend the biscuits until a fine crumb. Mix the biscuit crumbs and sugar in a large bowl. Melt the butter until soft, add it to the biscuit crumbs, and mix it all. This should resemble wet sand. Spoon the crumb mixture into the cake tin, and with the back of the spoon, compact the crumb to fill the base of the cake tin. Pop the cake tin into the fridge to set the crumb base.
- Peel and dice the apples, place them in a pot, and pour in the lemon juice. Stir the apples to coat in the lemon juice. Add the sugar, corn starch, cinnamon, and water to the pot. Place the pot on the heat and cook until the sugar has dissolved and the apples are just cooked through. Once cooked, set the apples aside and allow them to cool down completely.
- Combine the cream cheese, castor sugar, and vanilla essence in the food mixer. Beat the mixture with a paddle attachment until well combined. With the food mixer on high speed, slowly add your eggs and vanilla essence. Beat until the egg and cream cheese is well incorporated.
- Remove the biscuit base from the fridge and layer half of the apple compote on top. Make sure it is evenly spread to the edges. Then, spoon the cheesecake mixture on top of the cooked apples.
- Fill the deep roasting tray with hot water, and place the cheesecake inside. Pop the cheesecake into the middle of the oven and bake for 40- 60 minutes. The edges should look firm, and the center should have a slight wobble.
- Once baked, turn the oven off. Leave the cheesecake in the oven with the door ajar by and allow the cheesecake to cool down slowly. Once cool, let the cheesecake chill in the fridge for at least 6 hours, preferably overnight.
- While the cheesecake cools down, make the caramel sauce. Dissolve the sugar, and cook until a light whisky color. Then pour in the cream, and boil until the sugar has dissolved. Once the sauce is smooth, remove from heat and leave to cool.
- Once completely cooled firmed up, remove the cheesecake from the cake tin. And top the cheesecake with the remaining apple compote and drizzle with the caramel sauce. You can be as generous with this as you like.
Notes
