Description
This decadent Caramel Apple Cheesecake Cake combines a moist apple-infused cake layered with creamy cheesecake and topped with rich homemade caramel sauce. Perfect for fall or any special occasion, this dessert features tender chunks of Granny Smith apples, warm cinnamon spice, and a luscious caramel finish that creates a comforting and indulgent treat.
Ingredients
Scale
Apple Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups peeled and chopped apples (preferably Granny Smith)
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 egg
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Beat Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry flour mixture alternately with sour cream and milk to the wet ingredients, mixing gently to create a balanced, moist batter. Fold in the peeled and chopped apples evenly.
- Bake the Cake Layers: Divide the batter evenly between prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely before assembly.
- Make Cheesecake Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Add the egg and mix until fully combined.
- Assemble Cake: Spread the cheesecake mixture evenly over one of the cooled apple cake layers. Carefully place the second cake layer on top and press gently to sandwich the cheesecake filling.
- Prepare Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a golden brown color, indicating caramelization.
- Add Butter and Cream: Stir in the butter until melted, then carefully add the heavy cream, vanilla extract, and a pinch of salt, continuing to stir.
- Simmer Caramel: Allow the caramel sauce to simmer gently for 1-2 minutes, then remove from heat and let it cool slightly to thicken before drizzling over the cake.
Notes
- Use Granny Smith apples for the best balance of tartness and texture in the cake.
- Be careful when melting sugar for caramel—as it can quickly burn if unattended.
- Allow cake layers to cool completely before adding the cheesecake layer to prevent melting.
- This cake can be made a day ahead and chilled, which enhances the flavors.
- Store leftovers covered in the refrigerator for up to 4 days.
