Cinnamon Roll Caramel Apple Cheesecake

Half cinnamon roll, half cheesecake with caramel apples.

  • Medium
  • 60 mins
  • 8 servings
Ingredients

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)

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

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)

Cinnamon Filling:

  • 1/3 cup butter, melted
  • 1 cup brown sugar, packed
  • 3 TBSP ground cinnamon

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)
Uses
Occasions
Directions

Preheat oven to 350 degrees F.
Grease a 9-inch Springform pan.

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.

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.

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.

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.

Note: this recipe was prepared for Rodelle by Peabody at @bakerpeabody.