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dutch apple cheesecake whole

Dutch Apple Cheesecake

Catherine Olson
A pancake inspired cheesecake full of caramel, sautèed apples and cinnamon and sugar baked inside a peanut crumb crust.
Prep Time 1 hr 15 mins
Cook Time 45 mins
Chilling 6 hrs
Course Dessert
Cuisine Dutch
Servings 12 slices


  • 9" Springform pan



  • ¾ cup graham crackers
  • ¾ cup finely chopped peanuts
  • 6 tablespoons melted butter
  • 2 tablespoons sugar
  • Pinch of salt


  • 16 oz. cream cheese
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • pinch of salt
  • 2 tablespoons of cinnamon and sugar

Apple Topping

  • 2 medium apples cored and sliced
  • 2 tablespoons butter
  • ¼ cup karo syrup
  • ½ cup brown sugar



  • Preheat oven to Fahrenheit 300°
  • Mix all ingredients together and press into bottom and sides of lightly buttered 11" springform pan
  • Bake at Fahrenheit 300° for 5 minutes


  • Beat cream cheese and sugar together until light and fluffy
  • Add eggs, one at a time, beating well after each
  • Whisk in vanilla, sour cream and salt
  • Pour into baked crust
  • Set aside

Apple Topping

  • In heavy cast iron pan add all the ingredients
  • Sautè apples on medium, stirring occasionally, until apples are browned and mixture has become thick and sticky


  • Lightly spoon apples and sauce over top of cheesecake batter
  • Bake at Fahrenheit 300° for 45 minutes, until set but middle still wobbles
  • The apples will likely have fallen into the cake and indented the form of the cake - this is normal
  • Pull the cheesecake out of the oven and sprinkle cinnamon and sugar over the top of the cheesecake
  • Turn oven off and return the cheesecake to the oven
  • Leave cake in oven to cool slightly for an additional 30 minutes
  • Transfer to fridge to set completely for a minimum of 6 hours
Keyword Dutch Apple Cheesecake