Caramel Apple Cheesecake Dessert (Printable version)

A rich, creamy dessert featuring caramel cream cheese custard, tender apple chunks, and golden brioche baked to perfection.

# What You’ll Need:

→ Bread & Dairy

01 - 6 cups brioche or challah bread, cut into 1-inch cubes
02 - 8 oz cream cheese, softened
03 - 1/2 cup caramel sauce, plus extra for drizzling
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 4 large eggs

→ Fruit

07 - 2 medium apples, peeled, cored, and diced

→ Sweeteners

08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar

→ Spices & Flavorings

10 - 1 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 2 tsp pure vanilla extract
13 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Beat softened cream cheese with caramel sauce in a large bowl until smooth. Add granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and salt; mix until well combined.
03 - Whisk eggs into the cream cheese mixture, then gradually add milk and heavy cream while whisking until custard reaches smooth consistency.
04 - Add bread cubes and diced apples to custard mixture. Gently fold until all pieces are evenly coated. Allow to soak for 10 minutes.
05 - Pour mixture into prepared baking dish, spreading evenly. Drizzle additional caramel sauce over the top if desired.
06 - Bake for 45-50 minutes until custard is set and top is golden brown. Insert knife in center; it should come out mostly clean.
07 - Cool for 10 minutes before serving. Drizzle with additional caramel sauce if desired.

# Expert Advice:

01 -
  • The caramel and cream cheese swirl creates this sophisticated sweetness that doesn't feel over the top, just deeply comforting.
  • Brioche bread soaks up the custard like nobody's business, turning tender and almost custardy on the inside while the top gets gorgeously golden.
  • You can make it ahead, let it sit overnight in the pan, and bake it fresh the next day—perfect for when you want impressive dessert without last-minute stress.
02 -
  • Don't skip the ten-minute soak after mixing; it's the difference between bread pudding that's tender-crumbly and bread pudding that's lusciously custardy throughout.
  • If your oven runs hot, cover the dish loosely with foil after thirty minutes so the top doesn't brown too fast while the center is still setting.
03 -
  • Make this the night before, cover it with plastic wrap, refrigerate, and bake it fresh in the morning—the flavors actually meld better when they spend time together overnight.
  • Sprinkle toasted pecans or walnuts on top before baking for a textural contrast that catches everyone off guard in the best way.
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