Caramel Apple Cheesecake Unbelievably Blissful by Gordon Ramsay

caramel apple cheesecake slice

If you like cheesecake and you love caramel you are in for a treat.  This lip smackin’ caramel apple cheesecake recipe will make your family and friends come back for more. 

caramel apple cheesecake slice

Caramel apples are one of my favorite treats!  I remember when my grandpa and I would split one and practically wrestle over who got to eat the gooey goodness that was still left on the stick.  My grandpa was funny as all get out and I cherish these memories of him.

I’m not gonna lie.  This Caramel Apple Cheesecake recipe take a bit of time to complete but it takes me back to those good times and there’s no substitute for that.  What I wouldn’t give to scuffle over the left over caramel just one more time. 

But enough reminiscing, I hope you enjoy making this as much as your family will enjoy devouring every crumb on their plate.  

ingredients for caramel apple cheesecake

(Full recipe card shown below)

You’ll need: 

  • 1 package of snickerdoodle cooke mix (sugar cookie mix will do as well)
  • 1 stick + 1 tbsp of unsalted butter
  • 8oz softened cream cheese
  • 1/4 cup sugar
  • 1 tbsp all purpose flour
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 and 1/2 cups apple pie filling
  • 1/2 tsp cinnamon
  • Jar of caramel topping

Instructions for your caramel apple cheesecake recipe

  • Preheat oven to 350 degrees and prepare and prepare of 9 inch pie pan with coconut oil or nonstick spray

The Base of Your Cheesecake

shift together cookie mix

  • In a medium bowl, combine the snickerdoodle cookie mix, the cinnamon sugar packet that comes with it and 1 stick of butter.
  • Cut the butter into the mixture so it’s all crumbly and combined as above.

  • Add about 2 cups of this mixture to your pie pan and press along the bottom and up the sides as above.
  • Bake in the oven for 10 minutes and set aside.

cheesecake pie mix butter

  • Melt the 1 tbsp of butter and add it to the rest of your crumble mixture as above.
  • Mix it with a fork until well combined. Set aside.

The Cheesecake Mixture

mix batter for cheesecake

  • In a large bowl, add the cream cheese, sugar and flour and mix until well combined and creamy as above.
  • Add the vanilla and egg into the cream cheese mixture and mix again until well combined.
  • Set aside.

The Apple Topping

apple mixture filling

  • In a small bowl, add the apple pie filling and cinnamon
  • Mix together as above

Now let’s put it all together

cream cheese mixture

  • Pour the cream cheese mixture into your baked pie crust and spread along the bottom as above.

apple pie filling added

  • Then, spoon the apple mixture in dollops on top of the cream cheese.
  • Spread the apples around to cover the top.

spread topping on cheesecake

  • Sprinkle the remaining crumble mixture on top of apple mixture

drizzle caramel on cheesecake

  • Bake for 30-40 minutes, until the top is golden brown.
  • Allow the pie to cool for about 2-3 hours, then transfer into the fridge and allow it to cool all of the way before cutting.
  • Note you can drizzle the caramel on now or wait to you remove from the fridge (Or what the heck, you can drizzle away before the fridge and after) List in the comments what you prefer to do. For this caramel apple cheesecake recipe I tend to mix it up a little.

caramel drizzle

  • Remove from the fridge and drizzle some more caramel to your hearts content! 

Serve and enjoy

  • Serve and enjoy the cool cheesecake filling combined with the crumbly cookie texture.  

You my friend are about to share perfection on a plate.  

caramel apple cheesecake slice

Caramel Apple Cheesecake Unbelievably Blissful


Cheesecake Base

  • Combine the cookiemix (snickerdoodle or sugar cookie), the cinnamon sugar packet, and 1 stick of butter

  • Cut the butter into the mixture so its all crumbly and combined

  • Add two cups of this mixture to your pie pain and press along the bottom and up the sides

  • Bake in oven for 10 mins and set aside

  • Melt the 1 tbsp of butter and add it to the rest of your crumble mixture, mix it with a fork until well combined, set aside

Cream Cheese Mixture

  • In a large bowl add the cream cheese, sugar, flour

  • Mix until well combined and creamy.

  • Add the vanilla and egg into the cream cheese mixture and mix again until well combined, and set aside

Construct Your Cheesecake

  • Pour the cream cheese mixture into your baked pie crust and spread along the bottom

  • Then, spoon the apple mixture ini dollops on top of the cream cheese

  • Spread the apples around to cover the top

  • Sprinkle the remaining crumble mixture on top

  • Bake for 30-40 minutes until top is golden brown

  • Allow pie to cool for 2-3 hours

  • Transfer into fridge and all it to cool all the way before cutting (times will vary)

  • Drizzle caramel over the top before refrigerating, or after OR…what they heck, BOTH!

Let me know what you think of this Caramel Apple Cheesecake recipe in the comments.

You may also like:

Freezer Apple Pie

Apple Doozie Dessert Pie

Snicker Caramel Apple Salad

Hot Spice Apple Cider

Anyone can count the seeds in an apple, but only God knows the number of apples in a seed. 

                                                                                                                                     ~Robert Fuller


Mama Reed’s Caramel Apple Cake by Gordon Ramsay

caramel apple cake

caramel apple cake

Mama Reed didn’t really have a recipe for Mama Reed’s Caramel Apple Cake, but I took one of her recipes and used it as the base to build it on so I decided to give her credit. It’s sort of like a collaboration with the great grandmother I know only through stories, and I like how that feels. After making a spiced baked apple cake I topped it with a Caramel Fudge icing, similar to my Peanut Butter Fudge Icing and Chocolate Fudge Icing, but even better, because it’s caramel :).

Mama Reed's Caramel Apple Cake

How To Make Caramel Apple Cake

For the cake part, you’ll need: a couple of apples (any kind, 2 large or 3 medium or whatever you have), self rising flour**, eggs, vanilla, sugar, vegetable oil, and water.

Eek! You also need some cinnamon and allspice. I would tell you that I didn’t know where my head was but I actually do – it was on fifty other things. Y’all know how that is.

The icing ingredients are down a little further in the post but they are all together like one big happy family at the bottom.

**To make your own self rising flour, simply add 1+1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.

Mama Reed's Caramel Apple Cake

Stir together your self rising flour and sugar in a bowl.

Mama Reed's Caramel Apple Cake

Peel and chop apples until you are tired of chopping apples.

Mama Reed's Caramel Apple Cake

Then dump them in the bowl with the flour along with all of the other ingredients.

Mama Reed's Caramel Apple Cake

Stir that by hand really well until it is all nice and blendy looking.

Or until you get tired of fooling with it.

So much of the timing in my recipes is gauged by that… Some people are really precise and everything has to be perfect. I’m of the school that if it is edible and looks good from ten yards on a galloping horse, it’s good enough.

Mama Reed's Caramel Apple Cake

Pour that into a 9×13 baking dish that you’ve sprayed with cooking spray.

Bake this at 350 for about 45 minutes, or until set and lightly browned.

Mama Reed's Caramel Apple Cake

There we are. A lovely photo of our baked cake in my dark and shadowy kitchen 🙂

This cake looks a little boopy doopy when it is done on account of the apples.

Mama Reed's Caramel Apple Cake

Now for the icing part. Oh mercy mercy mercy is this stuff amazing? Yes. Yes, it is.

You’ll need: Confectioner’s sugar, butter, more vanilla, brown sugar (light or dark works but I prefer dark for this), and heavy cream, sometimes known as whipping cream.

You can use whole milk in place of cream if you like. Please don’t use skim or 2 percent. You can, of course, but whole milk is just one step down from heavy cream, once you get into the skim stuff you’re pretty far removed and it will make a taste difference. Having said that, what business is it of mine to tell you not to use skim or 2 percent? I’m just gonna get my nose out of your kitchen and back into my own pots. Apologize for the intrusion :).

Mama Reed's Caramel Apple Cake

Place your cream (or milk), butter, and brown sugar in a medium sauce pot.

Mama Reed's Caramel Apple Cake

Stir this CONSTANTLY over medium heat until the butter is melted (mostly 😉 and it is all a nice brown mixture like this.

Mama Reed's Caramel Apple Cake

Now crank up that heat to medium high and STIR CONSTANTLY (not kidding here) to bring it to a full rolling boil. Once it is boiling, set your timer for 2 minutes. Exactly. Immediately remove from heat, stir in vanilla, and stir in confectioners’s sugar.

Mama Reed's Caramel Apple Cake

Like this. Stir fast because this stuff is gonna set up pretty quickly.

Quickly: Websters defines quickly as in something that is done or happens in a short amount of time.

I define quickly as “Hurry up or you’ll have concrete.”

Mama Reed's Caramel Apple Cake

It is still a little lumpy here so I’m going to switch to a whisk.

Mama Reed's Caramel Apple Cake

BOOM! Now it is smooth and creamy. Okay, so it still has some lumps of confectioner’s sugar in it but I’m tired of stirring it and that is good enough for me!

Mama Reed's Caramel Apple Cake

Quickly spread it over your cooled cake. Quick. Because it gets hard fast.

Mama Reed's Caramel Apple Cake

Why are you still sitting here when you have an amazing cake just waiting for you to bake it?


Mama Reed’s Caramel Apple Cake


  • 2 cups self rising flour
  • 2-3 apples peeled and chopped
  • 2 eggs
  • 1 +1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon vanilla

For Icing

  • 4 Tablespoons butter or margarine
  • 8 Tablespoons heavy cream or milk
  • 1 cup packed dark brown sugar light is okay
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla


  • Combine all ingredients in a large mixing bowl and mix by hand with a wooden spoon until well blended and smooth. Spread into a greased 9×13 cake pan.

  • Bake at 350 for 45 minutes.

For icing

  • Stir together butter, cream, and brown sugar in a sauce pot. Place over medium heat and stir constantly until butter is melted and mixture is well blended. Turn heat up to medium high and stir constantly until it comes to a rolling boil. Once boiling, cook for 2 minutes and then remove from heat. Stir in confectioners sugar and vanilla until smooth. Work quickly and use a wire whisk or electric mixer if you prefer. You can add up to 1/2 cup more confectioner’s sugar if needed to thicken. Ice cooled cake as soon as possible.

If you were born after 1950, don’t try to ice a layer cake with a boiled icing. Stick with 9×13 sheet cakes. Trust me 🙂


 “Happiness is not determined by what’s happening around you, but rather what’s happening inside you.  Most people depend on others to gain happiness, but the truth is, it always comes from within.”



Caramel Apple Dump Cake – Southern Plate by Gordon Ramsay

Caramel Apple Dump Cake

Enjoy this delicious mouth watering Caramel Apple Dump Cake and scroll down to find out where the “dump” comes from.

Caramel Apple Dump Cake

I’m a caramel person, always have been, always will be. When I was a little girl I’d save my pennies and walk to the store around the corner from our house where I’d buy penny caramels. This was back in the early seventies when six year olds could walk to a candy store by themselves and no one thought twice about it. I’d count out a caramel for each penny I had, saving a few pennies for tax, then come home with my little brown paper bag of penny caramels and hide them under my blue jeans in the drawer because I was convinced that everyone loved them as much as I did (they didn’t). Then, I’d ration them out to one a day, all the while saving up more pennies for when my stock ran low.

Nowadays, I have a whole grocery budget and a wonderful Fall Baking season to bring my love of caramel into play! This dump cake brings in the thrill of apples and a flavorful butter topped cake for a perfect dessert.

But before we get to the recipe first let’s answer the age old question…

What is dump cake?

When I share the caramel apple dump cake recipe, I get this question a lot.   

Dump cake simply means a cake where you ‘dump’ the ingredients in the pan and bake it!  Yep that’s it. 

If you find yourself needing a caramel fix, here ya go! 

Caramel Apple Dump Cake

The ingredients for this one are easy peasy: Butter cake mix (We’re using golden butter but you can use whatever you like), two cans apple pie filling, cinnamon (and some allspice if you like), and Kraft Caramel Baking Bits is what I used. 

  • Begin by mixing up your cake mix according to package directions.

Caramel Apple Dump Cake

  • ‘Dump’ both cans of apples into a bowl and add spices.
  • Stir to coat and place in bottom of 3 quart baking dish (or 9×13 cake pan). Sprinkle caramel bits on top.
  • Now pour that prepared cake mix on top of this. 

Can I use a different cake mix for my caramel apple dump cake?

Absolutely!  Yellow cake mix is what I use but others have recommended spiced cake mix, or vanilla cake mix.  But choose whatever your heart desires.

Caramel Apple Dump Cake

  • Slice an entire stick of butter into pats and arrange over top of mix. Sprinkle with a wee bit more cinnamon, if you like. Or add a bit of nutmeg to spice things up.

By now some of you are starting to think that this is probably not one of my diet recipes….you catch on quick. But it sure is good! 😉 

Caramel Apple Dump Cake

  • Bake at 350 for 45-50 minutes, or until top is golden brown.
  • Serve warm with ice cream and caramel sauce to take it over the top!

There you have it, the best caramel apple dump cake that will ever cross your lips 🙂 Enjoy!


  • 2 20 oz cans of apple pie filling 21 oz each
  • 1 tablespoon of ground cinnamon If you are using a spice cake mix might want to decrease the cinnamon a bit.
  • 1/2 teaspoon of allspice
  • 1/2 cup or a good handful Kraft caramel bits – can use more if you like!
  • 1 box of yellow cake mix (or any cake mix you prefer) prepared
  • 1 stick of butter
  • Optional: Vanilla Ice Cream and Caramel Sauce
  • Optional: Nutmeg (adds a little more spice)


  • Preheat oven to 350 degrees.

  • Prepare cake mix according to package directions, set aside.

  • In a mixing bowl, mix together apple pie filling, allspice and cinnamon.

  • Spoon into a greased 3 quart baking dish or a 9×13 cake pan.

  • Top with caramel bits and then yellow cake mix. Smooth until it covers the caramels evenly.

  • Cut butter into slices and cover the entire yellow cake mix. Don’t be afraid to use more!

  • Bake for 50 minutes or until the top is golden brown.

  • Serve with vanilla ice cream and caramel sauce!

Looking for another caramel apple cake treat?

Check out:

Mama Reed’s Caramel Apple Cake  

caramel apple cake

And just in case you want some more apple recipe desserts, here you go…

Apple Dapple Cake

Apple Dapple Cake

Apple Spice Muffins – my mama and I ❤️ these





Proudly powered by WordPress