Daddy Tom’s O’Shea’s Caramel Apple Cheesecake

If you’re craving a dessert that delivers pure decadence in every bite, Daddy Tom’s O’Shea’s Caramel Apple Cheesecake is a delicious blend of creamy, cozy, and irresistibly sweet. This treat layers a buttery graham cracker crust with a velvety cheesecake filling, warm cinnamon apples, and a generous drizzle of O’Shea’s signature caramel. It’s everything you love about a caramel apple—elevated into a show-stopping cheesecake.

Whether you’re baking for a holiday gathering, a family celebration, or just because the kitchen feels like the heart of the home, this recipe brings nostalgic flavor and rich O’Shea’s goodness together in one unforgettable dessert.

🧂 Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons of melted butter

Cheesecake Filling

• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons flour (helps stabilize)

Cinnamon Apple Topping

• 3 apples, peeled and diced (Honeycrisp, Gala, or Granny Smith)
• 2 tablespoons of butter
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• Pinch of nutmeg (optional)

Caramel Sauce

• 1 cup O’Shea’s Milk Sea Salt Caramels or O’Shea’s Wrapped Caramels

🥣 Instructions

1. Make the Crust

1. Preheat oven to 325°F (163°C).
2. Mix graham crumbs, sugar, and melted butter until evenly coated.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes. Cool slightly

2. Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar and beat until creamy.
3. Add eggs one at a time, mixing on low.
4. Add vanilla, sour cream, and flour.
5. Pour filling over the crust.

3. Bake:

1. Place pan on middle rack
2. Bake 55–65 minutes until the center jiggles slightly
3. Turn oven off, crack the door, and let sit 1 hour (prevents cracking)
4. Cool completely, then refrigerate at least 4 hours (overnight is best).

4. Make the Cinnamon Apples

1. In a skillet, melt butter over medium heat.
2. Add apples, brown sugar, cinnamon, lemon juice, and nutmeg.
3. Cook 8–10 minutes until apples soften and sauce thickens.
4. Cool completely.

5. Assemble

1. Spoon the cooled cinnamon apples evenly on top of the chilled cheesecake.
2. Drizzle generously with O’Shea’s caramel sauce after melt .
3. Add extra dollops of caramel on the plate when serving.

✨ Optional Enhancements

• Add a melted salted caramel swirl inside the cheesecake before baking.
• Use shortbread cookies instead of graham crackers for a richer crust.
• Add a layer of O’Shea’s caramel directly on the crust before pouring batter.
• Garnish with O’Shea’s fresh roasted pecans for Caramel Apple Pecan Cheesecake.

• Author
• Recent Posts

Matt and Kristy Brubaker

Matt and Kristy Brubaker are the husband-and-wife team and fourth-generation owners of O’Shea’s Candies. They remain fully active in the business while raising their three children: Bryce, who is studying to be a software engineer; Riley, pursuing her master’s in corporate marketing; and Grace, whose passion is basketball. Matt draws on nearly 20 years of experience at Fortune 500 chocolate giant The Hershey Company, while Kristy holds a master’s in Early Childhood Development and has a background in education. Together, they blend business with educational insight—proof that opposites not only attract, they make a perfect team in chocolate.

They believe business should be fun, customers should feel like friends, and great ideas can come from anywhere. They value all associates and embrace a model where everyone contributes.

When they’re not working, you’ll find them running, traveling, sampling new chocolate desserts, or laughing with their kids and family. They look forward to leading O’Shea’s into its upcoming 100th-year centennial celebration.

Latest posts by Matt and Kristy Brubaker (see all)

• Chocolate Irish Raspberry Torte - December 10, 2025
• Daddy Tom’s O’Shea’s Caramel Apple Cheesecake - December 3, 2025
• Kristy’s O’Shea’s Charcuterie Board - November 26, 2025