Category: Recipes

A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one!

One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake, coconut cream cake, and key lime poke cake!

Hummingbird Cupcakes With Cream Cheese Frosting

If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely moist and tender!

Topped with homemade cream cheese frosting, they become completely irresistible. Hummingbird cupcakes are such a unique dessert. If you’ve been looking for delicious new recipes to add to the dessert lineup, hummingbird cupcakes are the answer! You’re going to want to make them again and again! They have the perfect fall flavor with a twist.

Ingredients Needed

In addition to standard baking ingredients, you’ll need a lot of fruit for this hummingbird cupcake recipe! It’s a great way to use up canned pineapple if you have it! Check out the recipe card below for exact measurements.

• Butter: Makes your cupcakes nice and tender and also adds rich flavor!
• Sugar: I used both granulated and brown sugar here.
• Large Eggs: The trick to a smooth batter is to have your eggs at room temperature before you mix them in.
• Vanilla: I always go for pure vanilla extract in my baking, but imitation vanilla works too if that’s what you’ve got on hand!
• Mashed Bananas: As a lover of banana bread, this is one of my favorite ingredients here! Mashed bananas add flavor and make the cupcakes extra soft.
• Shredded Coconut: Adds texture and also tropical flavor.
• Crushed Pineapple: The star of the show here! Drain it before you throw it in your batter.
• Flour: All-purpose works just fine!
• Baking Soda: Baking soda is a must-add because it makes your cupcakes light and airy.
• Spices: I used cinnamon and cardamom!
• Salt: A pinch is all you need to enhance the flavor of your hummingbird cupcakes.
• Chopped Pecans: I use these for the batter and reserve some extras for topping the hummingbird cupcakes with!

Cream Cheese Frosting

• Unsalted Butter: Makes the frosting rich and luscious.
• Cream Cheese: Use full-fat cream cheese for the tastiest frosting! Soften before using.
• Vanilla: Adds an extra pop of flavor!
• Salt: Helps boost the flavor.
• Powdered Sugar: Makes the frosting smooth and sweet!

How to Make Hummingbird Cupcakes

You’re going to love how easy it is! Anyone can make hummingbird cupcakes. With the holidays coming up, they’re the perfect dessert to whip up!

1. Preheat Oven, Prep Pan: Preheat your oven to 350℉ and prepare a 24 space cupcake pan (or 2 with 12) by lining it with cupcake liners.
2. Mix Wet Ingredients and Sugars: In a stand mixer fitted with the paddle, or with a hand mixer, cream together the butter and sugars until light and fluffy 6-7 minutes. Add in your eggs one at a time and incorporate completely, then mix in your vanilla.
3. Combine Fruit: In a separate bowl mix your bananas, coconut, and pineapple.
4. Mix Dry Ingredients: In another bowl, whisk together your flour, baking soda, cinnamon, cardamom, and salt. Add it to your butter and egg mixture. Mix until just combined.
5. Fold in Pecans: Add in your banana mixture and mix in gently, once everything is incorporated, fold in your chopped pecans.
6. Bake: Fill each cupcake liner ¾ of the way and bake about 20-25 minutes, or until a toothpick inserted comes out clean.
7. Cool: Allow cupcakes to cool in the pan about 10-15 minutes before removing and cooling completely.

How to Make the Cream Cheese Frosting

1. Butter and Cream Cheese Mixture: In a stand mixer fitted with the whisk or using a hand mixer, whip your butter and cream cheese together until fluffy, and free of lumps. Add your vanilla and salt and mix to combine.
2. Mix In Powdered Sugar: With the mixer set to low, add in your powdered sugar in ¼ cup at a time until it is all completely mixed in.
3. Cool Cupcakes: Allow the cupcakes to cool completely before frosting.
4. Pecans for Garnish: Take about ½ cup of your chopped pecans and crush them in a plastic bag until you have fine pieces you can sprinkle on the top of your frosted cupcakes.

More Delicious Cupcake Recipes

Cupcakes are always a solid choice for any party or get-together. Everyone loves them! Here are a few more fun cupcake recipes to try for your next gathering. (Or make a pan for yourself. I won’t judge.)

Desserts

Pineapple Upside-Down Cupcakes

Desserts

Lavender Cupcakes

Desserts

Cannoli Cupcakes

Desserts

Gingerbread Cupcakes

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Hummingbird Cupcakes

A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won't be able to stop at one!

Course Dessert, Snack

Cuisine American

Keyword hummingbird cake, hummingbird cupcake, hummingbird cupcake recipe, hummingbird cupcakes, hummingbird cupcakes recipe

Prep Time 30 minutes

Cook Time 15 minutes

Frosting Time 20 minutes

Total Time 1 hour 5 minutes

Servings 24 people

Calories 429kcal

Author Alyssa Rivers

Ingredients

• 1 cup butter softened
• ¾ cup granulated sugar
• ¾ cups packed brown sugar
• 3 large eggs room temperature
• 2 teaspoons vanilla
• 2 ripe bananas mashed
• ½ cup shredded coconut
• ½ cup crushed pineapple strained
• 2 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon salt
• ½ cup chopped pecans plus more for garnish

Cream cheese frosting:

• 3/4 cup unsalted butter softened
• 12 oz cream cheese softened
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 6 cups powdered sugar

Instructions

• Preheat your oven to 350℉ and prepare a 24 space cupcake pan (or 2 with 12) by lining it with cupcake liners.
• In a stand mixer fitted with the paddle, or with a hand mixer, cream together the butter and sugars until light and fluffy 6-7 minutes. Add in your eggs one at a time and incorporate completely, then mix in your vanilla.
• In a separate bowl mix your bananas, coconut, and pineapple.
• In another bowl, whisk together your flour, baking soda, cinnamon, cardamom, and salt. Add it to your butter and egg mixture. Mix until just combined.
• Add in your banana mixture and mix in gently, once everything is incorporated, fold in your chopped pecans.
• Fill each cupcake liner ¾ of the way and bake about 20-25 minutes, or until a toothpick inserted comes out clean.
• Allow cupcakes to cool in the pan about 10-15 minutes before removing and cooling completely.

Cream cheese frosting:

• In a stand mixer fitted with the whisk or using a hand mixer, whip your butter and cream cheese together until fluffy, and free of lumps. Add your vanilla and salt and mix to combine.
• With the mixer set to low, add in your powdered sugar in ¼ cup at a time until it is all completely mixed in.
• Allow the cupcakes to cool completely before frosting.
• Take about ½ cup of your chopped pecans and crush them in a plastic bag until you have fine pieces you can sprinkle on the top of your frosted cupcakes.

Nutrition

Calories: 429kcal | Carbohydrates: 58g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 264mg | Potassium: 113mg | Fiber: 1g | Sugar: 46g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Soft, caramelized sweet potato in a buttery, crumbly crust – what could be better? Sweet potato cobbler is the perfect addition to any holiday dinner table.

Not only are sweet potatoes absolutely delicious, but they’re versatile too! If you love them as much as I do, you’ve got to try this sweet potato pie, sweet potato casserole, and air fryer sweet potato chips!

Recipe for Sweet Potato Cobbler

Sweet potatoes always make an appearance around the holidays. With how tasty and versatile they are, it’s no surprise why! (Find more sweet potato recipes here!) If you’re a sweet potato lover like me, this sweet potato cobbler is the dessert for you! It’s warm, rich, crumbly, and spiced to perfection! In other words, the perfect fall dessert.

It’s a great way to use up leftover sweet potatoes if you have any on hand! To be honest, I didn’t think that sweet potato would be such a good flavor in cobbler. Trust me though! When it’s spiced, baked, and caramelized to perfection, it’s absolutely irresistible. You’re going to love it! It’s quickly becoming one of my favorite cobbler recipes! Top it off with some whipped cream or a scoop of vanilla ice cream and you have a winning dessert on your hands. It’s another great recipe to add to your holiday lineup, just in time for Thanksgiving! It’s sure to fly off the table.

Ingredients Needed

One of my favorite things about this sweet potato cobbler is all of the simple ingredients that it uses! As long as you have sweet potatoes and marshmallows, you probably have everything else needed to whip it up! It makes life a little easier. Check out the recipe card below for measurements.

• Sweet Potatoes: I used medium-sized sweet potatoes! You’ll want these to be diced and boiled before you use them for your cobbler.

Dough:

• Unsalted Butter: Makes your crust soft and rich!
• Flour: All-purpose works great here!
• Baking Powder: Because we want the cobbler to be crumbly and light instead of dense, baking powder is a must-add.
• Salt: Keeps the dough from tasting bland.
• Sugar: Regular granulated sugar works just fine!
• Milk: I recommend using whole milk if you have it. It will make your dough more soft and tender because of the high-fat content.
• Spices: For the dough, I added a little cinnamon and allspice for that perfect fall flavor.

Syrup Filling:

• Sugar: I use a mix of white and brown sugar for a deeper sweetness. (You can also use light brown sugar!)
• Hot Water: Use the leftover water from boiling your potatoes! I love doing this because it adds some extra flavor, too.
• Vanilla: Helps deepen the flavor of the filling. Use pure vanilla extract if you have it! It’s my favorite to cook with because it adds the BEST flavor.
• Spices: For the sweet potato cobbler filling, I used cinnamon and cardamom.
• Mini Marshmallows: (Optional) These may be optional, but no holiday sweet potato recipe is complete without melty marshmallows on top.

How to Make the Best Sweet Potato Cobbler

This sweet potato cobbler recipe is one you’ll want to come back to again and again for the holidays! It’s just too good to pass up. One bite and you’ll understand why it’s so popular!

1. Preheat Oven: Preheat oven to 350℉ and grab a deep 9X13” baking dish.
2. Boil Potatoes: In a large pot, bring water to a boil. You’ll need enough water to cover your potatoes. Peel and chop your potatoes into bite-size pieces. Then put the sweet potato chunks in the boiling water and cook covered for about 10 minutes. Because they’re still going to be baked, you’ll want them to be slightly tender but firm in the middle.
3. Melt Butter: Add butter to your baking dish and place in the oven until the butter is melted. This will take about 4-5 minutes. Be careful not to burn the butter.
4. Dough Mixture: In a bowl, mix together the flour, baking powder, salt, sugar, and milk. Dollop the batter into the buttered dish, but don’t stir it!
5. Prepare Syrup: For the syrup, mix your granulated sugar, brown sugar, hot water (from potatoes) vanilla, cinnamon, and cardamom. Stir until the sugars are dissolved.
6. Add Filling: Place your boiled potatoes evenly over your batter, then pour the syrup onto the potatoes.
7. Bake: Bake in your preheated oven for 40-50 minutes or until the top is golden brown.
8. Marshmallow Topping: (Optional) After about 35 minutes, top your sweet potato cobbler with mini marshmallows. Then let it finish cooking to allow the marshmallows to melt on top.
9. Enjoy: Serve your sweet potato cobbler as-is or with a scoop of ice cream on top!

More Sweet Potato Recipes

With the holidays just around the corner, here are a few more sweet potato dishes you’ve got to try! Sweet potato sides and desserts are the best because they’re so rich and satisfying. They’re sure to be a hit with the family!

Breakfast

Pumpkin Sweet Potato Bread

Side Dishes

Smashed Sweet Potatoes (2 Ways! Sweet AND Savory)

Side Dishes

3 Ingredient Candied Sweet Potatoes

Desserts

Sweet Potato Cake with Marshmallow Frosting

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Sweet Potato Cobbler

Soft, caramelized sweet potato in a buttery, crumbly crust – what could be better? Sweet potato cobbler is the perfect addition to any holiday dinner table.

Course Dessert

Cuisine American

Keyword sweet potato cobbler recipe

Prep Time 1 hour

Cook Time 50 minutes

Total Time 1 hour 50 minutes

Servings 8 people

Calories 464kcal

Author Alyssa Rivers

Ingredients

• 3 medium sweet potatoes diced and boiled.

Dough:

• ½ cup unsalted butter
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoon salt
• 1 cup granulated sugar
• ½ cup whole milk
• ½ teaspoon cinnamon
• ½ teaspoon allspice

Syrup filling:

• ⅔ cup granulated sugar
• ⅔ brown sugar packed
• 1 cups hot water from boiling potatoes
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• optional 1 cup mini marshmallows for topping

Instructions

• Preheat oven to 350℉ and grab a deep 9X13” baking dish
• In a large pot bring water to a boil (enough water to cover your potatoes). Peel and chop your potatoes into bite size pieces. Put the sweet potato chunks in the boiling water and cook covered for about 10 minutes, slightly tender but firm in the middle.
• Add butter to your baking dish and place in the oven until the butter is melted, about 4-5 minutes. Be careful not to burn the butter.
• In a bowl mix together your batter, flour, baking powder, salt, sugar, and milk. Dollop the batter into the buttered dish, but don’t stir it!
• For the syrup, mix your granulated sugar, brown sugar, hot water (from potatoes) vanilla, cinnamon, and cardamom. Stir until the sugars are dissolved
• Place your boiled potatoes evenly over your batter, and pour the syrup onto the potatoes.
• Bake in your preheated oven for 40-50 minutes or until the top is golden brown.
• (Optional) After about 35 minutes, top your cobbler with the mini marshmallows and finish cooking to allow the mallows to melt on top.

Notes

Don’t over boil the sweet potatoes, you should be able to poke them with a fork and meet some resistance in the center. They will finish cooking in the oven, and you don’t want them to be too soft.
The marshmallows are a sweet addition and reminiscent of a classic baked sweet potato dish, but for this recipe it is definitely optional!

Nutrition

Calories: 464kcal | Carbohydrates: 84g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 639mg | Potassium: 455mg | Fiber: 4g | Sugar: 46g | Vitamin A: 12405IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg

An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more.

Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge, 3-ingredient peanut butter cookies, and of course – my tried and true peanut butter bars!

3-Ingredient Reese’s Fudge

Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best.

With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter cups, condensed milk, and chocolate chips are all you need. After Halloween is the perfect time to make this because you can just borrow from your kids’ candy stash. They’ll forgive you once they get a taste of this creamy peanut butter fudge! It’s one of my family’s favorites and I know yours will love it just as much.

What You’ll Need

For those days when you’re craving a sweet treat but you don’t want the hassle of making a complicated recipe, Reese’s peanut butter fudge is the answer. No long ingredient list here! With how simple this fudge is, you’ll want to make it all the time.

• Reese’s Peanut Butter Cups: I used regular-sized peanut butter cups, but feel free to experiment with whatever you have on hand! You can also use different flavored peanut butter cups. (You can also make your own if you really want to take this recipe to the next level!)
• Sweetened Condensed Milk: I love anything with condensed milk, to be honest, because it’s so sweet and creamy. It gives this Reese’s fudge a silky-smooth texture and the best flavor.
• Chocolate Chips: I used milk chocolate chips for that classic Reese’s flavor, but you can swap these out for dark or white chocolate chips instead! You can also use semi-sweet chocolate chips if you’re trying to cut down on sweetness.

How to Make Reese’s Fudge

It’s so easy! Reese’s fudge is the perfect last-minute dessert for any holiday party. Just melt, mix, and add it to a pan!

1. Prep Pan: Line an 8×8 inch pan with aluminum foil and lightly spray with nonstick cooking spray.
2. Add Peanut Butter Cups: Space 16 Reese’s Cups along the bottom of the 8×8 inch pan.
3. Chocolate Mixture: In the microwave, melt the chocolate chips and sweetened condensed milk and stir every 30 seconds so that the chocolate doesn’t burn. You can also melt it on the stove at low heat.
4. Layer: Spread fudge mixture evenly over the peanut butter cups. Chop remaining 6 peanut butter cups and gently press onto the top of the chocolate.
5. Chill and Set: Refrigerate until set and cut into squares.

Looking for More Easy Fudge Recipes?

These are just a few of my favorites! They’re all rich, creamy, and most importantly- super easy to make! You can find my full list of fudge recipes here.

Desserts

Eggnog Fudge

Desserts

Peanut Butter Fudge

Desserts

Chocolate Caramel Fudge

Desserts

German Chocolate Fudge

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Reese’s Fudge

An easy 3 ingredient no-bake fudge that has Reese's Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more.

Course Dessert

Cuisine American

Keyword fudge, Fudge Recipe, Reese’s fudge recipe, reeses fudge

Prep Time 20 minutes

Total Time 20 minutes

Servings 36 Pieces

Calories 169kcal

Author Alyssa Rivers

Ingredients

• 24 Reese’s Regular Size Peanut Butter Cups
• 1 can Sweetened Condensed Milk 14 oz
• 3 Cups Chocolate Chips

Instructions

• Line an 8×8 inch pan with aluminum foil and lightly spray with cooking spray.
• Space 16 Reese’s Cups along the bottom of the 8×8 inch pan.
• In the microwave melt the chocolate chips and sweetened condensed milk stirring every 30 seconds so that the chocolate doesn’t burn.
• Spread evenly over the peanut butter cups. Chop remaining 6 peanut butter cups and gently press onto the top of the chocolate.
• Refrigerate until set and cut into squares.

Notes

Originally posted August 17, 2014

Updated November 1, 2022

Nutrition

Calories: 169kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

This Caramel Apple Cheesecake is the best of both desserts! Creamy tangy cheesecake topped with brown sugar apples and covered in caramel sauce, it’s so crave-able you’ll have a hard time eating just one slice.

I love cheesecakes, and I might have actually outdone myself here! This recipe is SO good and following the tips I’ll share here you’ll perfect it. If you are a cheesecake lover like me, then you have to try this Absolutely Perfect No-Bake Cheesecake, it’s so easy you’ll find yourself craving it often. If you want to try some more adventurous flavors, this Tiramisu Cheesecake is always a hit, and this Churro Cheesecake is to die for!

Caramel Apple Cheesecake

Caramel apples are a fall favorite at my house. Cheesecake we eat all year ’round. There are so many fun flavors of cheesecakes I have to have them for every season! At first I was nervous about making cheesecakes. They can be a little intimidating because there is a lot you have to get right for it to turn out perfectly. So I started with a simple key lime no-bake cheesecake. It was delicious! And it made me want to make it the traditional way. Let me tell you, it’s so much easier than I thought it would be! It turned out great and I know yours will too.

This caramel apple cheesecake recipe is great if you are making your first one or your one hundredth! The flavor is off the charts delicious and the apple topping is everything you want in a fall dessert. The apples are perfectly aldente and covered in a sticky, creamy caramel sauce. You could make your own caramel sauce from scratch if you have the time, but for this recipe I used soft caramels from the store. This dessert was such a hit I can’t wait to make it again!

Ingredients in Caramel Apple Cheesecake

This delicious cheesecake is pretty straight forward. It has a graham cracker crust (my absolute favorite on a cheesecake), a cream cheese filling, and a caramel apple topping. I’ve listed out what you will need for each step below. You can find exact measurements at the bottom of the page on the recipe card.

Crust

• Graham Cracker Crumbs: You can buy them at the store or make your own crumbs using Graham Crackers and pulsing them in a food processor.
• Granulated Sugar: This is just your regular pantry sugar to help sweeten the crust. You could leave this out if you wanted to.
• Butter: Butter helps the crust stick together. You’ll want to use unsalted because there is added salt in this crust already.
• Salt: Just a pinch to bring out all the lovely flavors!

Cheesecake

• Cream Cheese: You will need to buy 4 8oz packages of cream cheese. It’s a lot! But thats what makes this cheesecake so creamy and tangy.
• Granulated Sugar: Your pantry sugar will work great.
• Sour Cream: Sour cream helps to bring out the bright flavors in the cheesecake and cuts some of the sweetness.
• Eggs: I always use large grade A eggs in my recipces.
• Vanilla Extract: Whatever you have on hand for baking will do.
• Lemon Zest: You will want to buy a lemon and zest fresh lemon into this cheesecake. It makes such a difference!

Apple Topping

• Apple: The apples will need to be peeled and diced. You want to make them small enough that you can enjoy them in every bite.
• Salted Butter: Salted butter will help you get that salted caramel flavor.
• Brown Sugar: Brown sugar has molasses in it and has a darker and richer flavor, it’s a must for this topping!
• Salt: A little salt helps cut the sweetness and brings out all the great flavors in the apple.

Caramel Sauce

• Chewy Caramel Candies: You can get the cubes or the longer round ones, just make sure they are the chewy kind!
• Heavy Cream: Heavy cream is a must to help thicken up this sauce, and to make it flavorful and extra creamy!

Caramel Apple Cheesecake Recipe

Cheesecake is one of my favorite desserts to make. It’s a little bit more work than say a brownie (by the way, have you tried this Brownie Bottomed Cheesecake? It’s amazing!!). But it is always worth it in the end because it’s creamy, tangy, and so satisfying. If you follow these steps this recipe will turn out perfectly!

Crust

1. Preheat Oven: Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
2. Mix: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
4. Bake: Bake for 10 minutes. Allow to cool completely.

Make Cheesecake Filling

1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
2. Mix: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
3. Combine: Add the eggs, vanilla, and lemon zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

Prep the Cheesecake

1. Wrap Foil: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
2. Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
3. Pour Batter: Add the cheesecake batter to the springform pan and smooth the top.
4. Add Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.

Bake Caramel Apple Cheesecake and Cool

1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
2. Cool: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
3. Chill: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.

Apple Topping

1. Melt Butter: Heat a large skillet over medium-high heat and add 2 tablespoons of butter to the pan. Once the butter is melted, add the chopped apples.
2. Sautee: Sautee the apples in the butter for 2-3 minutes, until they just begin to soften. Add the brown sugar and lower the heat to medium. Let the apples simmer in the syrup for 4-5 minutes, stirring every minute or so, until the syrup begins to thicken. Add the remaining tablespoon of butter and stir until melted. Transfer the apples to a dish and let cool completely.

Caramel Sauce

1. Melt Caramels: Just before serving the cheesecake, add the caramels and cream to a bowl and microwave for 30 seconds at a time, until melted and you’re able to stir in the cream completely.
2. Top: Top the chilled cheesecake with the apple topping and drizzle with caramel sauce. You will have extra sauce, but it’s great to keep out for those who want a little more on their slice.

Other Caramel Apple Recipes

There are so many things to love about fall, and caramel apples are definitely at the top of my list. I love the contrast of the sweet sticky caramel and the crispy apple. I love a classic caramel apple and make them every year. I also really LOVE caramel apple desserts. So here are a few of my favorites that you are definitely going to want to try!

Desserts

Caramel Apple Cheesecake Bars

Desserts

Salted Caramel Apple Butter Bars

Desserts

Caramel Apple Slab Pie

Desserts

Caramel Apple Upside-Down Cake

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Caramel Apple Cheesecake

This Caramel Apple Cheesecake is the best of both desserts! Creamy tangy cheesecake topped with brown sugar apples and covered in caramel sauce, it's so crave-able you'll have a hard time eating just one slice.

Course Dessert

Cuisine American

Keyword Caramel Apple Cheesecake, Cheesecake Recipe

Prep Time 1 hour 30 minutes

Cook Time 1 hour 30 minutes

Chill Time 6 hours

Total Time 9 hours

Servings 12 People

Calories 719kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ¼ cup unsalted butter melted
• 1 pinch salt

Cheesecake

• 2 pounds cream cheese room temperature (4 8-ounce packages)
• 1 ½ cups granulated sugar
• 8 ounces sour cream room temperature
• 5 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest

Apple Topping

• 4 cups apple peeled and diced
• 3 tablespoons salted butter divided
• 6 tablespoons brown sugar
• 2 pinches salt

Caramel Sauce

• 1 ½ cup chewy caramel candies
• 2 tablespoons heavy cream

Instructions

Crust

• Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
• In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
• Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
• Bake for 10 minutes. Allow to cool completely.

Cheesecake Filling

• Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
• Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
• Add the eggs, vanilla, and lemon zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

Bake The Cheesecake

• Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
• Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
• Add the cheesecake batter to the springform pan and smooth the top.
• Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
• Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
• Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
• Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.

Apple Topping

• Heat a large skillet over medium-high heat and add 2 tablespoons of butter to the pan. Once the butter is melted, add the chopped apples.
• Sautee the apples in the butter for 2-3 minutes, until they just begin to soften. Add the brown sugar and lower the heat to medium. Let the apples simmer in the syrup for 4-5 minutes, stirring every minute or so, until the syrup begins to thicken. Add the remaining tablespoon of butter and stir until melted. Transfer the apples to a dish and let cool completely.

Caramel Sauce

• Just before serving the cheesecake, add the caramels and cream to a bowl and microwave for 30 seconds at a time, until melted and you’re able to stir in the cream completely.
• Top the chilled cheesecake with the apple topping and drizzle with caramel sauce. You will have extra sauce, but it’s great to keep out for those who want a little more on their slice.

Nutrition

Calories: 719kcal | Carbohydrates: 78g | Protein: 10g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 505mg | Potassium: 291mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1510IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

If you love pies, then this delicious and unique oatmeal pecan pie is for you! And if you haven’t made a pie before, do not fear… this recipe really is so easy!

I know they typically, pie season comes and goes around the holidays, but I love it so much that I say, have it all year long! Try out this delicious Fresh Strawberry Pie, this yummy Triple Berry Pie and this classic Best Ever Dutch Apple Pie for delicious desserts all year long!

Oatmeal Pecan Pie Recipe

This oatmeal pecan pie recipe is so delicious! it’s like a combination of your very favorite breakfast oatmeal combined with a dessert, and boy… The combination is to die for! The filling is packed with lots of different textures and flavors, and then when you add it to a flakey, golden pie crust. Well, let’s just say that you won’t be able to stop at just one bite!

I love the addition of oats to this pecan pie recipe. It’s a fun and tasty twist on an old classic pecan pie! Not to mention a little healthier.. That’s always a bonus! I love making this extra tasty by adding a little bit of vanilla ice cream and some chocolate sauce! Is your mouth watering yet?

Ingredients in Oatmeal Pecan Pie

The great part about this pie recipe is how easy it is! You can make your own pie crust or, if you are short on time, just buy a premade one at the store! Check out the ingredients list at the bottom of the post for all of the exact measurements.

• Pie Crust: If you want to make this pie absolutely delicious, try out my grandma’s perfect pie crust recipe!
• Pecans: This adds a delicious crunch to the pie filling.
• Eggs: I always use large eggs when I cook.
• Brown Sugar: Using brown sugar adds in a deep, sweet flavor to the base of this pie.
• Corn Syrup: This sweetens up the pie!
• Rolled Oats: This is where this oatmeal pie gets interesting! It adds a delicious texture to go with the pecans.
• Butter: I used unsalted butter in this oatmeal pecan pie.
• Salt: The salt will enhance all of the flavors in this recipe.
• Cinnamon: A dash of cinnamon complements all of the ingredients.
• Vanilla: I always like adding a splash of vanilla flavoring when I am baking.

How to Make an Oatmeal Pecan Pie

This pie is so easy and bakes very quickly! It’s a great dessert to make ahead of time and have ready to serve to your guests. I’m warning you though that people LOVE this pie… So you may want to make two!

1. Prep: Preheat the oven to 325 degrees Fahrenheit.
2. Combine and Pour: In a large bowl combine all of the ingredients. Stir until well combined. Pour filling into the crust.
3. Bake and Serve: Bake for 50 minutes. Serve warm with vanilla ice cream, chocolate syrup, and extra pecans if desired.

More Delicious Pecan Recipes

If you are as much of a fan of pecan as I am then you MUST try these other pecan recipes. Rich, decadent and perfect for any occasion, pecans are the absolute best ingredient in any recipe!

Desserts

Best Ever Pecan Pie Bars

Appetizers

Maple Pecan Baked Brie

Appetizers

Cranberry Pecan Cheese Ball

Desserts

Butter Pecan Cake

Print

Oatmeal Pecan Pie

If you love pies, then this delicious and unique oatmeal pecan pie is for you! And if you haven't made a pie before, do not fear… this recipe really is so easy!

Course Dessert

Cuisine American

Keyword oatmeal pecan pie

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 Servings

Calories 435kcal

Author Alyssa Rivers

Ingredients

• 1 store-bought or homemade pie crust
• 2/3 cup pecans chopped
• 2 eggs + 2 egg whites beaten
• 1 cup brown sugar
• 1 cup corn syrup
• 2/3 cup rolled oats
• 2 tablespoons butter melted
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

Instructions

• Preheat oven to 325 degrees Fahrenheit.
• In a large bowl combine all of the ingredients . Stir until well combined. Pour filling into crust.
• Bake for 50 minutes. Serve warm with vanilla ice cream, chocolate syrup, and extra pecans if desired.

Notes

Originally Posted on November 4, 2014

Updated on October 31, 2022

Nutrition

Calories: 435kcal | Carbohydrates: 76g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 302mg | Potassium: 130mg | Fiber: 2g | Sugar: 60g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

An Apple Brown Betty is a warm and comforting apple dessert that is full of fall flavors. The apples are coated in lemon juice with a brown sugar spiced crumble throughout that satisfies with every bite. If you don’t like oats, this recipe is for you!

I love a good apple dessert! I even have a whole round up that I put together that has them all in one place. We’ve made so many good ones over the years! If you are looking for a great fall apple recipe, you should try this easy Apple Dump Cake, this delicious and satisfying Caramel Apple Upside Down Cake, or this stunning Apple Tart.

Apple Brown Betty

If you are a fan of fall flavors, then this is the dessert for you! Every bite is packed with warm spices and soft (but not TOO soft) apples. An apple brown betty is similar to an apple cobbler or apple crisp. What sets it apart is that the crumble mixture is spread throughout the dish instead of just sprinkled on top. Which, if we are being totally honest, is why I love this recipe so much! The topping is always my favorite part in a cobbler because it has all of the flavor! I want lots of it with every bite, and this recipe delivers!

I also really like that it doesn’t have any oats in it, it’s just flour. So if you don’t like oats, this is the perfect recipe for you! You still get that nice crumbly texture because of the way the butter is incorporated into the flour mixture. Serve it with some whipped cream or vanilla ice cream and it’s the ultimate crowd pleaser!

Ingredients

This Apple Brown Betty recipe is so easy to make, and is simple ingredients that you probably have on hand already! I love the fall spices in this recipe because apples are at their sweetest in fall. It’s a great recipe to share with family and friends! You can find exact measurements below in the recipe card.

• Apples: I love Honeycrisp apples and Grannysmith for this recipe. You can use your favorite apple, the most important thing is how you prepare, peel, and slice the apples.
• Lemon Juice: This helps to bring all of the fresh flavor out of the apples and brightens up the whole dish.
• All Purpose Flour: This goes on the top to make a crumble instead of using oats.
• Granulated Sugar: Sugar helps to make the sticky gooey topping we all love.
• Brown Sugar: Brown sugar has mollases in it which gives it a nice deep flavor.
• Ground Cinnamon: It’s a must in this recipe! It is the perfect fall flavor and goes great with apples.
• Nutmeg: This spice is a little sweet and full of flavor.
• Allspice: It is actually just from one plant but it tastes like all of your favorite fall spices combined!
• Cardamom: It’s fruity with a little kick and I love it in this recipe!
• Salt: A little salt helps to balance out the sweetness and to bring out all of the delicious flavors in this dessert.
• Butter: You will want to use unsalted butter, and make sure it’s cold! You want it cold when you put it into the food processor to help it crumble.

Apple Brown Betty Recipe

Prepping the apples for baking is a bit of a labor of love, but it’s SO worth it! If you have one of those apple peelers-corers-slicers, you could definitely use that here to move things along. Other than that, this recipe is a breeze and so fun too!

1. Prep: Preheat oven to 375 degrees Fahrenheit and lightly grease a baking dish (I used a standard pie dish) with nonstick spray or butter.
2. Add Lemon: In a bowl, pour your lemon juice over your apples and mix to coat well.
3. Pulse: In a food processor, pulse your flour, sugar, brown sugar, cinnamon, nutmeg, allspice, cardamom, and salt until it’s well-mixed.
4. Add Butter: Start pulsing in your cubed butter, about 1 tablespoon at a time, until it is all incorporated. No chunks of butter should remain,
5. Layer: In your baking dish, layer ½ of your apples on the bottom, ½ of your crumb mixture on the apples, then your remaining apples on top of the crumb mixture, and finally, the last of your crumb mixture on top.
6. Bake: Bake for 40-50 minutes. Your apples should be tender, and your crumbs will be crisp and golden brown.

Other Fall Desserts to Try

I love all things fall! The weather, the leaves, the colors, and of course the food! Soup and baked goods have my heart. If you can relate to all of that, then these recipes are for you! You’ll love the fall spices and warm flavors in these desserts.

Desserts

Pumpkin Cheesecake Snickerdoodles

Breakfast

Caramel Apple Cinnamon Rolls

Desserts

Pumpkin Cheesecake with Caramel Sauce

Desserts

Pumpkin Roll Bars

Print

Apple Brown Betty

An Apple Brown Betty is a warm and comforting apple dessert that is full of fall flavors. The apples are coated in lemon juice with a brown sugar spiced crumble throughout that satisfies with every bite. If you don't like oats, this recipe is for you!

Course Dessert

Cuisine American

Keyword apple brown betty, apple dessert

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 8 people

Calories 377kcal

Author Alyssa Rivers

Ingredients

• 4 cups apples peeled cored and thinly sliced
• 3 tablespoons lemon juice
• 1 cup all purpose flour
• 1 cup granulated sugar
• ⅓ cup brown sugar packed
• 2 teaspoons ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon cardamom
• ½ teaspoon salt
• ¾ cup cold butter cubed

Instructions

• Preheat oven to 375℉ and lightly grease a baking dish (I used a standard pie dish) with non stick spray, or butter.
• In a bowl pour your lemon juice over your apples and mix to coat well.
• In a food processor pulse your flour, sugar, brown sugar, cinnamon, nutmeg, allspice, cardamom, and salt until it’s well mixed.
• Start pulsing in your cubed butter about 1 tablespoon at a time until it is all incorporated. No chunks of butter should remain,
• In your baking dish, layer ½ of your apples on the bottom, ½ of your crumb mixture on the apples, then your remaining apples on top of the crumb mixture, and finally the last of your crumb mixture on top.
• Bake for 40-50 minutes, your apples should be tender and your crumbs will be crisp and golden brown.

Nutrition

Calories: 377kcal | Carbohydrates: 55g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 286mg | Potassium: 113mg | Fiber: 2g | Sugar: 41g | Vitamin A: 568IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg