Caramel Cheesecakes

This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce.

It is absolutely heavenly, an amazing combination of flavors and textures, making it a great choice for the upcoming holidays.

This cheesecake may seem to have a lot of steps and ingredients, but the process is easy and quite quick to prepare. Don’t let yourself be intimidated by this baked cheesecake.

The results will surely bring great satisfaction for you, your family, and your guests. I hope you will try this cheesecake and enjoy it as we sure did.


19 ounces cream cheese

3 eggs

1/4 cup sugar

1 tsp vanilla


1/2 cup granulated sugar

2 tablespoons water

1 tablespoon butter

1/2 cup evaporated milk


1 cup almond meal

1/2 cup slivered almonds

1/4 cup sugar

1/4 teaspoon fine Sea Salt

1/4 teaspoon ground Cinnamon

1/4 teaspoon Baking Soda

1/4 cup melted butter


Preheat the oven to 350 degrees F.

Crush your slivered almonds.

In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.

Bake for 10 minutes to set.

Turn oven down to 300°.

In a mixing bowl, add cream cheese, vanilla, sugar, and eggs. Beat until light and fluffy.

Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

While cakes are cooking, start on the caramel.

Combine granulated sugar and 2 tablespoons of water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook for 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill for 1 hour or until slightly thickened.

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake. And Enjoy!!

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