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
Potatoes in dessert? Absolutely! This recipe uses potato chips in the shortbread crust to add a salty crunch to a decadent caramel apple cheesecake.
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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