Caramel Apple Cheesecake Cake
A delectable fusion of apple pie and New York cheesecake, topped with homemade caramel, perfect for fall gatherings.
Ingredients
For the Apple Cake Base
- 2 cups Apples (Granny Smith and Honeycrisp, peeled and chopped) Finely chop apples into 1/4-inch pieces.
- 1 cup Granulated sugar Used in the apple cake batter.
- 1/2 cup Unsalted butter, softened Cream with sugar for the batter.
- 2 cups All-purpose flour Helps to create a sturdy base.
- 1 teaspoon Baking powder For leavening the cake.
- 1/2 teaspoon Salt Enhances flavor.
- 2 large Eggs Adds richness and moisture.
- 1/2 cup Milk Helps to combine the dry ingredients.
For the Cheesecake Layer
- 16 oz Cream cheese, softened Must be at room temperature for a smooth filling.
- 1/2 cup Granulated sugar For sweetness in the cheesecake.
- 2 large Eggs Adds structure and richness to the cheesecake.
- 1 teaspoon Vanilla extract Enhances the flavor of the cheesecake.
For the Caramel Sauce
- 1 cup Granulated sugar For making the caramel.
- 1/4 cup Water Used to dissolve the sugar.
- 1/2 cup Heavy cream To add creaminess to the caramel.
For the Spices
- 1 teaspoon Cinnamon Enhances the flavor profile of the cake.
- 1/2 teaspoon Nutmeg Adds complexity to the flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Peel and chop the apples. Set aside.
Making the Apple Cake Batter
- Cream the softened butter and sugar for 3-5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the milk, then alternate adding flour, baking powder, salt, and spices, starting and ending with flour.
- Fold in the chopped apples.
Making the Cheesecake Layer
- Beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
Baking the Layers
- Spoon the apple cake batter into the prepared pans evenly.
- Spoon the cheesecake mixture over the apple batter without swirling.
- Bake for 50-60 minutes or until the cheesecake layer is set and the cake is cooked through.
Making the Caramel Sauce
- In a saucepan, combine sugar and water over medium heat and bring to a boil without stirring.
- Once it turns deep amber, carefully whisk in the heavy cream.
- Allow it to cool slightly before using.
Assembly
- Level the tops of the cakes if necessary.
- Pour caramel over the bottom layer before placing the top layer on.
- Drizzle additional caramel over the top layer before serving.
Notes
This cake is best served the next day to allow flavors to meld. Pairs well with hot mulled cider or dark roast coffee.