× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Caramel Apple Cheesecake with Potato Chip Shortbread Crust

Potato chip shortbread-crusted cheesecake topped with butter-sauteed apples and salted caramel sauce.

Share this

Print Recipe
Cuisine: American



Prep Time

30 Mins

Cook Time

120 Mins


Serves 8


Potato chip shortbread-crusted cheesecake topped with butter-sauteed apples and salted caramel sauce.




  • 1 ½ pound (680 g) Cream cheese, room temperature
  • 4 tsp (9 g) Lemon zest
  • 1 1/8 cup (227 g) Sugar, granulated
  • ¾ cup (113 ml) Heavy cream
  • 4 ½ each (227 g) Eggs, whole
  • 1/8 cup (28 g) Sour cream
  • ¼ cup (56 g) Half and half
  • 1 ¾ tsp (8 g) Vanilla extract

Potato Chip Shortbread Crust

  • 1 1/8 cup (113 g) Potato chip, fine crumble
  • 1 1/8 cup (113 g) Shortbread, fine crumble
  • 4 tbsp (56 g) Butter, unsalted, melted
  • ¼ cup (42 g) Sugar, powdered
  • 1 tsp (5 g) Cinnamon, ground

Apple Caramel Topping

  • 1 ½ cups (340 g) Sugar, granulated
  • ¼ cup (43 g) Butter, unsalted
  • ¾ cup (113 ml) Heavy cream, warmed
  • 1 tsp (6 g) Salt
  • 2 each (218 g) Apples, granny smith, diced
  • 2 tbsp (28 g) Butter, unsalted


1. Gather all ingredients and equipment needed.
2. Preheat oven to 325°F (162°C).

Potato chip shortbread crust.

3. In a blender or food processor, add shortbread, and potato chip and blend until fine crumbles. Place in a bowl and add powdered sugar and cinnamon and whisk together.
4. Melt butter and add to the crumble mixture. Mix until fully incorporated.
5. In a parchment paper lined 9-inch cake round, grease sides with oil spray or butter and spread potato chip shortbread crumbles and press evenly.


6. In a bowl of a stand mixer, fitted with a paddle attachment, add cream cheese and lemon zest, and mix until smooth.
7. Add sugar and continue to mix, scrap well, then slowly add heavy cream and mix. Scrape well.
8. Add eggs in small increments, incorporating well after each addition. Scrape the bowl and paddle well.
9. Add sour cream, half and half, and vanilla extract and mix until fully combined.
10. Pour cheesecake batter into the prepared 9-inch cake round with potato chip shortbread crust.
11. Place in a hot water bath.
12. Bake in preheated oven at 325°F (162°F) for 1 ½ hours or until the center is firm.
13. Remove the cheesecake from the hot water batch and let it cool and refrigerate.

Apple caramel topping:

14. In a frying pan or skillet, add butter and diced apples and sauté for 2-3 minutes. Set aside.
15. In a small pot add sugar and water, on medium-high heat melt sugar and caramelize.
16. Add butter while stirring constantly.
17. Add warmed cream and stir. Let cool slightly
18. Add sauteed apples and fold until mixed.

To assemble:
19. Release the cheesecake from the cake round and place it on serving platter or dish and add apple caramel on the top. Slice and serve.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up