Skip to Content

Dutch Apple Cheesecake Blondies

You guys. Dutch apple cheesecake blondies. Say it with me. Dutch. Apple. Cheesecake. Blondies. I wasn’t ready. Like, I knew exactly how these were gonna taste before I made them (I can taste things in my mind, swear), but I was NOT ready for the actual bite. Tears rushed to my ducts, but my inner-pretend-thug pushed them back and I shook my head, “Nope! I am not gonna cry!“. But I wanted to. They were so f*cking good. Melted in my mouth, perfectly sweet, buttery, salty, gooey…I’m emotional just typing this out. 

I just need you to understand that although there are a few steps to make dutch apple cheesecake blondies, they’re easy and fast, and worth it. You are preparing greatness. The gold at the end of the rainbow. You guys are not hearing me. These are GOOD AF!

Dutch Apple Cheesecake Blondies Dutch Apple Cheesecake Blondies

Someone help me! I can’t determine which part of these is my favorite. That crumble topping is so clutch, the perfect textural component leading into the creamy cheesecake layer, which is supported by the butter apple blondie layer. But the caramel? The salted apple cider caramel? My god. Please make these. There is sheer desperation for someone else to experience this bliss alongside me (other than the fiancé, we already know he’s a fan — clearly!). Guys, seriously. You’re going to find yourself making these a lot. I’m already plotting on the next occasion. 

Dutch Apple Cheesecake Blondies Dutch Apple Cheesecake Blondies Dutch Apple Cheesecake Blondies

A perfect dessert. What’s wrong with it? Nothing. They hit every single note. Dammit, here come those punk ass tears…

Dutch Apple Cheesecake Blondies Video

Watch this video for visual help.

Try these other great recipes: Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dutch Apple Cheesecake Blondies

Dutch Apple Cheesecake Blondies

  • Author: Chef Resha
  • Total Time: 1 hour
  • Yield: about 16 large blondies


Dutch apple pie meets cheesecake blondie, and the outcome is so damn good. Drizzled with salted apple cider caramel, because yes. Apple cider caramel adapted from AllRecipes.



For the apple cider caramel

  • 1 cup apple cider (don’t use apple juice)
  • 1 cup light brown sugar
  • 8 tablespoons salted butter, cut into pieces
  • 1/4 cup heavy cream
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • Fleur de sel (or coarse sea salt) for topping

For the crumble topping

  • 1 cup all-purpose flour
  • 2/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 stick (8 tablespoons) cold unsalted butter, cut into pieces
  • pinch of sea salt

For the cheesecake filling

  • 1 8ounce block cream cheese, room temperature
  • 1 large egg yolk
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt

For the apple blondies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup toasted walnuts, roughly chopped
  • 2 cups Granny Smith apples, peeled cored and diced (SEE NOTE)
  • 12 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cups light brown sugar, packed
  • 2 large eggs, beaten
  • 1 tablespoon + 1 teaspoon vanilla extract


Make the caramel

  1. In a medium saucepan, reduce the apple cider to 1/4 cup over medium heat. This will take about 10-12 minutes, depending. Keep an eye on it, and stir it occasionally to prevent burning.
  2. When you’ve got 1/4 cup, add the butter, brown sugar, cinnamon, sea salt and heavy cream. Continue simmering/boiling for another 2 minutes.
  3. Turn off the heat and stir in the vanilla extract. Transfer to a mason jar and allow it to cool for at least an hour.

Make the cheesecake filling

  1. In a large measuring cup or bowl, blend or whisk the softened cream cheese, egg yolk, granulated sugar, vanilla, and pinch of salt until it’s fully combined and smooth.
  2. Cover with plastic wrap and set aside.

Make the crumble topping

  1. In a medium bowl, blend the flour, brown sugar, granulated sugar, cold butter pieces, and pinch of salt with a pastry blender, fork, or your hands until crumbly and well combined.
  2. You’ll know its perfect when you can clump large pieces together and they slowly crumble apart. Cover with plastic wrap and set aside in your fridge until ready to use.

Make the apple blondies

  1. Preheat oven to 350 F.
  2. Prepare a 13×9 baking dish by lining it with parchment or aluminum foil. Make sure you use enough parchment or foil to create a sling by allowing excess overhang so you can easily lift the blondies out later. Spray the parchment or foil with non-stick baking spray and set aside.
  3. In a large bowl, whisk the flour, baking powder, sea salt, cinnamon, nutmeg, cloves, toasted walnuts and diced apples together until combined.
  4. In a separate medium bowl, blend the melted butter, and brown sugar together until cohesive. Add the beaten eggs and vanilla and mix until fully combined. Get a rubber spatula and fold in the dry ingredients into the wet mixture until just combined. Do not overmix! Pour batter into your prepared baking dish. Smooth the top into an even flat layer. 
  5. Dollop the cheesecake filling all over the blondie mixture, and swirl it into the batter using a spoon or butter knife. 
  6. Sprinkle an even layer of the crumble topping all over the blondies. You may or may not find yourself using all of it, it’s totally up to you. 
  7. Bake on the middle rack for about 25 minutes. Let them cool for an hour or two, then remove the sling of blondies from the baking dish. Cut them into desired size squares, and serve with a generous drizzle of the apple cider caramel with a light sprinkle of fleur de sea salt.
  8. Get your life, and enjoy!


Two small Granny Smith apples should give you about 2 cups.

  • Prep Time: 35
  • Cook Time: 25
  • Category: Desserts

Keywords: blondies, apple pie, caramel

Recipe Card powered byTasty Recipes
Disclosure: This site uses various affiliate links. If a purchase is made using one of our affiliate links, we receive a small commission which helps support our efforts. Please read our Privacy Policy for more information.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating

  1. Britt says:


    I have made these in the past and the batter is never as runny as yours. It is still yummy, but I noticed in the video, when you begin to mix your wet ingredients, there is a white liquid already in the bowl. Is that heavy whipping cream, by chance? I just cannot understand why my wet ingredients are always so thick lol

    thank you!!

  2. Cim says:

    My apple mix turned out nowhere near as liquid as yours.. too much flour maybe? It wasn’t runny at all. Tips? I put 1 cup + 1/2 cup flour. It seems like a lot. Thanks ?

  3. Aricka says:

    I want to make these for and ship to a friend; since this is a seasonably fall recipe, I’m having a hard time finding apple cider. Is there a viable substitute you recommend?

    (p.s. I made these for Thanksgiving and they were ridiculously bomb!)

    • Chef Resha says:

      That sucks. Apple cider should be available year round, at least it is where I live. Maybe use a regular caramel recipe in place of this one if you absolutely cannot find it. Try googling “apple cider near me” to see if any stores you may not have checked might carry it. You could TRY apple juice, but I cannot promise it will turn out right. It probably will lack the flavor you’re looking for once reduced, or turn bitter.

  4. Anthony says:

    Made these for a superbowl party and used aluminum foil so the bottom did not setup as well as I would have liked and became more of a “scoop” dessert. But OMG AMAZING! I am glad I ate some prior to taking in the room because there was nothing left by halftime

  5. Teia Harris says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    How much vanilla abstract for the Carmel?
  6. Candace says:

    Do I need to make any other adjustments if I make them without walnuts?

    PS: You’ve been going IN lately and I stan!! Lol

  7. Chonte says:

    Good morning,
    Can any of this be prepared ahead of time if so how long ??

    • Chef Resha says:

      Yup. You can make just about every part of it separately, then assemble when you’re ready to bake. 24 hours in advance would be fine, I wouldn’t go any longer than that though. Tightly pack up each part of it so no air gets to it.