This Cinnamon Roll Caramel Apple Cheesecake is half cinnamon roll and half cheesecake topped with caramel apples and cream cheese frosting.
I’m teaming up with Rodelle to help you get ready for fall baking.
I was compensated for creating the recipe but the thoughts, bad grammar, overuse of emojis in this post are all mine.
Please support companies that support this blog!
The air is starting to turn crisp and the leaves are turning golden and red.
We are all cozy in sweaters and blankets.
The oven is on because fall baking is upon us.
And my fall baking is not complete without the great products that Rodelle has to offer from their vanilla to their baking cocoa to their pumpkin spice extract.
My favorite fall baking essential is of course their Rodelle Gourmet Vanilla Extract.
As an ambassador for Rodelle I have been using their vanilla for years.
In fact, that is how they found me because I was already using and promoting their vanilla.
I love it because it’s pure vanilla extract, it’s kosher, and gluten free.
Now on to this Cinnamon Roll Caramel Apple Cheesecake.
I am blessed to have quite a few apple trees in my backyard.
We did not plant them.
And so honestly I’m not totally sure what varieties there are especially because the trees were spliced to have more than one apple grow on them.
The first year using the apples was hit or miss as to figuring out what ones worked best for baking.
This cheesecake is the ultimate in comfort food.
Part cinnamon roll and part cheesecake.
All parts amazing.
It’s also filled and topped with caramel apples.
And since it’s a cinnamon roll it has cream cheese frosting as well!
To say this was a huge hit with everyone who got to sample a piece is putting it mildly.
Speaking of fall baking… my cookbook will be coming out soon.
Don’t forget to order yours today!
Want More Recipes Using Rodelle?
Chocolate Gingerbread Layer Cake
Chocolate Bourbon Eggnog Cupcakes
Cinnamon Roll Caramel Apple Cheesecake
Ingredients
- For the Caramel Apples:
- 2 cups apples, peeled and diced small
- 2 TBSP unsalted butter
- 3 TBSP water
- 2 tsp. granulated sugar
- 1/2 cup caramel sauce (from a jar)
- For the Cinnamon Roll Batter:
- 2/3 cup white sugar
- ¼ cup unsalted butter, at room temperature
- 1 large egg
- ½ cup whole milk
- 1 TBSP Rodelle Gourmet Vanilla Extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- For the Cheesecake filling:
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 1 cup granulated sugar
- 1 TBSP Rodelle Gourmet Vanilla Extract
- 2 TBSP all-purpose flour
- 3 eggs
- 2 TBSP caramel sauce (from a jar)
- For the Cinnamon Filling:
- 1/3 cup butter, melted
- 1 cup brown sugar, packed
- 3 TBSP ground cinnamon
- For the Cream Cheese Frosting:
- 2 ounces cream cheese, at room temperature
- 3 TBSP unsalted butter, at room temperature
- 1 TBSP lemon juice
- 2 tsp. Rodelle Gourmet Vanilla Extract
- 1 cup powdered sugar
- milk (if needed to thin frosting)
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch Springform pan.
- For the Caramel Apples:
- In a heavy skillet pan melt butter and add apples for 1 minute.
- Add water and bring to a boil.
- Stir in sugar.
- Reduce heat to simmer and cover pan.
- Let simmer for 10-12 minutes, stirring occasionally, until apples are tender.
- Remove from heat and add caramel sauce.
- Mix until thoroughly combined.
- Set aside while you make cheesecake.
- For the Cinnamon Roll Batter:
- Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
- Add egg, milk, and vanilla.
- Beat for another minute. Scrape down bowl.
- Sift together flour, baking powder, and salt.
- Combine the sifted and creamed ingredients together.
- Mix on low speed until thoroughly combined.
- Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
- Spread 1/2 of the caramel apples over the batter and even out with a spatula.
- For the Cheesecake Filling:
- Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
- Add the eggs one at a time, scraping down the bowl after each addition.
- Add the vanilla, caramel sauce, and flour and beat for another minute.
- Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
- For the Cinnamon Filling:
- In a small bowl, combine the melted butter, cinnamon, and brown sugar.
- Mix until thoroughly combined.
- Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
- Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake.
- Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can.
- Bake for about 50-55 minutes, cake will be puffy and lightly browned.
- Let chill for 20 minutes at room temperature white you prepare the frosting.
- For the Cream Cheese Frosting:
- Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese and butter together for 2 minutes.
- Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
- Drizzle cream cheese frosting onto cheesecake and place in fridge for 4 hours.
- Top the cheesecake with the remaining half of the caramel apples.
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