Dutch Stroopwafel Caramel Apple Cheesecake

Servings: 8–10
Prep Time: 25 minutes
Bake Time: 50–55 minutes
Cool & Chill: 4 hours

Ingredients

4–5 cups Dutch Waffle No-Bake Stroopwafel Pie Crust crumbs (about 600–800 g)
1/2–3/4 cup melted butter
Parchment paper for lining a 12” springform pan

Apple Cheesecake Base

4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream
2 tsp vanilla extract
4 whole eggs + 4 egg yolks (add gradually)

Apple Filling

4 cups peeled, chopped apples (~4 medium apples)
1/2 cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch (optional, for thickening)

Pecan Streusel Topping

1 cup all-purpose flour
1 cup brown sugar, packed
1 cup chopped pecans
1/2 cup cold unsalted butter, cut into small cubes

Instructions

Dutch Waffle Crust

Heat the oven to 325 degrees Fahrenheit.

The 12" springform pans are lined with aline parchment paper.

Melt butter and combine waffle crust. Stir until moistened. 

Press 600 g.-800 g. (desired thickness) into bottom and sides of springform pans.

Bake crust for 12-15 minutes or until lightly toasted. 

Set aside.

Apple Cheesecake Base

In a very large stand mixer with paddle attachment, combine all ingredients except whole eggs & egg yolks. Once fully combined, transfer the batch into a 22 quart container. To prevent cheese chunks, use a heavy duty immersion blender and mix until combined. Add eggs a few batches at a time.

Apple Filling

Using a 25-30 quart saucepan, mix and cook all ingredients until sauce thickens. Set aside and cool down.

Pecan Streusel Topping

Using a robot coupe, combine all dry ingredients. Add in cold butter to flour. Mix until well combined.

Assembly

Pour  3/4 of cheesecake batter over the prepared crust in a springform pan. Layer an even amount of apple mix over the cheesecake batter. Scatter a decent amount of the Pecan streusel over the apple mix. (if the crumble has solidified as it’s been sitting, just break it up with your hands).

Baking Method

Bake the Conduction oven to 320 F.

Place the foil-wrapped springform pan inside your large roasting pan. Pour and spread your cheesecake batter into the prepared crust. Place the roasting pan on the middle or lower-middle rack in your preheated oven. (You can also pour the boiling water into the roasting pan outside of the oven, and carefully transfer the pan to the oven—just be careful not to spill or splash!)

Working quickly but carefully, pour hot water into the roasting pan, so that the wrapped springform pan is surrounded by hot water, about 1-2 inches deep. I usually fill it with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven. 

Bake 2-3 hours until done.

Professional Baking Tip:  To be sure center of cheesecake is fully done & set, use a thermometer, place in center of cake & make sure temperature reaches at least 165F at least.

Enjoy! 😋

Creamy, crunchy, caramel-y perfection on a stick—these cake pops are the easiest way to share a little Stroopwafel joy whether you’re having a birthday party or just because. Made and enjoyed by all ages!