Caramel Apple Cheesecake with Potato Chip Shortbread Crust

Caramel Apple Cheesecake with Potato Chip Shortbread Crust

Caramel Apple Cheesecake with Potato Chip Shortbread Crust

Potatoes USA
A great way to utilize potato chips. Potato chip shortbread-crusted cheesecake topped with butter-sautéed apples and salted caramel sauce.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 980 kcal



  • 1 ½ Pounds Cream cheese room temperature
  • 4 Teaspoons Lemon zest
  • 1 ⅛ Cups Sugar granulated
  • ¾ Cup Heavy cream
  • 4 ½ Eggs whole
  • Cup Sour cream
  • ¼ Cup Half and half
  • 1 ¾ Teaspoons Vanilla extract

Potato Chip Shortbread Crust

  • 1 ⅛ Cups Potato chips fine crumble
  • 1 ⅛ Cups Shortbread fine crumble
  • 4 Tablespoons Butter unsalted, melted
  • ¼ Cup Sugar powdered
  • 1 Teaspoon Cinnamon ground

Apple Caramel Topping

  • 1 ½ Cups Sugar granulated
  • ¼ Cup Butter unsalted
  • ¾ Cup Heavy cream warmed
  • 1 Teaspoon Salt
  • 2 Apples granny smith, diced
  • 2 Tablespoons Butter unsalted


  • Gather all ingredients and equipment needed
  • Preheat oven to 325°F

Potato chip shortbread crust

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


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

Caramel apple topping

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


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


Calories: 980kcalCarbohydrates: 104gProtein: 9gFat: 61gSaturated Fat: 34gTrans Fat: 1gCholesterol: 155mgSodium: 720mgPotassium: 210mgFiber: 1gSugar: 86gVitamin C: 4.72mgCalcium: 128mgIron: 1mg