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 new way to utilize potato chips
No ratings yet
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 8 servings
Calories 980 kcal



  • 1 1/2 Pound Cream cheese, room temperature
  • 4 Teaspoon Lemon zest
  • 1 1/8 Cup Sugar, granulated
  • 3/4 Cup Heavy cream
  • 4 1/2 Each Eggs, whole
  • 1/8 Cup Sour cream
  • 1/4 Cup Half and half
  • 1 3/4 Teaspoon Vanilla extract

Potato Chip Shortbread Crust

  • 1 1/8 Cup Potato chips, finely crumbled
  • 1 1/8 Cup Shortbread, finely crumbled
  • 4 Tablespoon Butter, unsalted, melted
  • 1/4 Cup Powdered sugar
  • 1 Teaspoon Ground cinnamon

Apple Caramel Topping

  • 1 1/2 Cup Sugar, granulated
  • 1/4 Cup Butter, unsalted
  • 3/4 Cup Heavy cream, warmed
  • 1 Teaspoon Salt
  • 2 Each Granny Smith apples, diced
  • 2 Tablespoon Butter, unsalted


  • Gather all ingredients and equipment needed
  • Preheat oven to 325 degrees Fahrenheit

Potato chip shortbread crust

  • In a blender or food processor add shortbread and potato chips and blend until finely crumbled. Place in a bowl and add powdered sugar and cinnamon and whisk together.
  • Melt butter and add to crumble mixture. Mix until fully blended together.
  • On a parchment paper lined 9-inch round cake pan grease sides with oil spray or butter and spread crumble mixture and press evenly in pan.


  • Using a bowl from a stand mixer with the paddle attachment add cream cheese and lemon zest and mix until smooth.
  • Add sugar and continue to mix then slowly add heavy cream. Mix well.
  • Add eggs in small increments, ensuring it is blending well.
  • Add sour cream, half and half and vanilla extract and mix until fully combined.
  • Pour cheesecake batter into 9-inch round pan.
  • Place in a hot water bath.
  • Bake in preheated oven for 1 1/2 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 until it is carmelized.
  • Add butter while stirring constantly.
  • Add warmed cream and stir. Let cool slightly.
  • Add sautéed apples and fold until mixed.


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


Serving: 8servingsCalories: 980kcalCarbohydrates: 104gProtein: 9gFat: 61gSaturated Fat: 34gTrans Fat: 1gCholesterol: 155mgSodium: 720mgPotassium: 210mgFiber: 1gSugar: 86gVitamin C: 4.72mgCalcium: 128mgIron: 1mg