Just when you thought fall desserts couldn’t get any better, along comes this caramel apple cheesecake cake. Combining the creamy richness of cheesecake with the spiced warmth of apple cake, all drizzled in gooey caramel, this dessert is a showstopper that’s surprisingly easy to make.
Why This Recipe Works
- The combination of spiced apple cake and creamy cheesecake offers a perfect balance of textures and flavors.
- Homemade caramel sauce adds a rich, buttery depth that store-bought versions can’t match.
- Baking the cheesecake layer first ensures it sets perfectly without overbaking.
- Using a springform pan makes assembling and serving the cake a breeze.
- This recipe is customizable, allowing for various apple types and spice levels to suit your taste.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups peeled and diced apples
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup caramel sauce, homemade or store-bought
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
Instructions
Step 1: Prepare the Cheesecake Layer
Preheat your oven to 325°F. In a large bowl, beat the cream cheese until smooth. Add the sour cream, sugar, eggs, and vanilla extract, beating until well combined. Pour the mixture into a parchment-lined springform pan and bake for 45 minutes, or until the center is just set. Let it cool completely.
Step 2: Make the Apple Cake Layer
Increase the oven temperature to 350°F. In a bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla, then gradually mix in the dry ingredients. Fold in the diced apples. Spread the batter over the cooled cheesecake layer and bake for 50-55 minutes, or until a toothpick comes out clean.
Step 3: Drizzle with Caramel
Once the cake has cooled, drizzle the top with warm caramel sauce. For best results, let the cake chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Tips and Tricks
For an extra layer of flavor, consider adding a teaspoon of apple pie spice to the apple cake batter. If you’re short on time, a high-quality store-bought caramel sauce can be used in place of homemade. To ensure your cheesecake layer doesn’t crack, avoid overmixing the batter and cool it gradually in the oven with the door slightly ajar.
Recipe Variations
- Swap out the apples for pears for a different but equally delicious fruit flavor.
- Add a layer of chopped pecans or walnuts between the cheesecake and apple cake layers for added crunch.
- For a boozy twist, soak the diced apples in bourbon or rum before adding them to the batter.
- Top the finished cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day after the flavors have had time to meld. Just be sure to store it in the refrigerator and add the caramel drizzle right before serving.
What type of apples work best in this recipe?
For the best texture and flavor, use a mix of Granny Smith and Honeycrisp apples. The Granny Smith provides a tart contrast to the sweet Honeycrisp, creating a balanced flavor profile.
Can I freeze this cake?
Yes, you can freeze the cake without the caramel drizzle for up to 3 months. Thaw it in the refrigerator overnight and add the caramel before serving.
Summary
This caramel apple cheesecake cake is the ultimate fall dessert, combining the best of both worlds in one delicious package. With its creamy cheesecake layer, spiced apple cake, and rich caramel drizzle, it’s sure to be a hit at any gathering.
