Description
This Caramel Apple Cheesecake Cake is a deliciously layered dessert combining a spiced apple cake with a smooth cheesecake topping, all drizzled generously with homemade caramel sauce. Featuring Granny Smith or Honeycrisp apples for tartness balanced by rich cream cheese and a buttery caramel drizzle, this cake is perfect for fall gatherings, holidays, or any special occasion. The soft cake layers with cinnamon and nutmeg meld beautifully with creamy cheesecake and warm caramel flavors.
Ingredients
Scale
For the Apple Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups peeled and finely chopped apples (Granny Smith or Honeycrisp)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the Cheesecake:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients for Cake: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.
- Prepare Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, incorporating air for a tender cake. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing and tough cake texture.
- Fold in Apples: Gently fold in the peeled and finely chopped apples to distribute them evenly throughout the batter.
- Divide Batter: Divide the apple cake batter evenly between the two prepared 9-inch cake pans.
- Make Cheesecake Mixture: In another large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract to flavor.
- Layer Cheesecake Over Cake Batter: Spoon the cheesecake mixture evenly over the apple cake batter in each pan, creating a layered effect.
- Bake: Bake in the preheated oven for 45-50 minutes or until the cheesecake layer is set and the edges are lightly golden. The center may still jiggle slightly but will firm as it cools.
- Make Caramel Sauce: In a medium saucepan over medium-high heat, combine sugar and water. Stir gently until sugar dissolves, then stop stirring and allow the mixture to cook until it reaches a deep amber color. Carefully whisk in the warmed heavy cream; it will bubble vigorously. Continue whisking until smooth. Remove from heat and stir in butter, vanilla extract, and a pinch of salt. Let the caramel sauce cool slightly.
- Cool Cakes: Let the cakes cool in their pans for 15 minutes before removing them and transferring to a wire rack to cool completely.
- Assemble Cake: Place one cake layer on a serving plate or cake stand. Drizzle generously with caramel sauce.
- Add Second Layer: Carefully place the second cake layer on top and drizzle with more caramel sauce.
- Optional Garnish: Garnish with additional chopped apples or a sprinkle of cinnamon for extra flavor and presentation appeal.
- Serve: Cut into 12-16 slices depending on size and enjoy the harmonious flavors of spiced apples, creamy cheesecake, and rich caramel.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for the best flavor and texture contrast.
- Chocolate chips or nuts can be added to the apple cake batter for a variation.
- Ensure cream cheese is softened to avoid lumps in the cheesecake mixture.
- Caramel sauce can be made ahead and stored in the refrigerator; warm before using.
- The cheesecake center should jiggle slightly when done; it firms up as it cools to perfect consistency.
- Store leftover cake covered in the refrigerator for up to 3 days.
