Description
This Caramel Apple Blondie Cheesecake is a luscious layered dessert combining a spiced apple blondie base with a creamy caramel-infused cheesecake, topped with tender cinnamon caramelized apples and cinnamon whipped cream. Perfect for fall and holiday gatherings, this decadent treat balances warm spices, sweet caramel, and rich cheesecake for an unforgettable indulgence.
Ingredients
Scale
Apple Blondie:
- 1 1/4 cups (163g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup (225g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped apples (about 1 large apple)
Caramel Cheesecake Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup caramel sauce
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3 large eggs, room temperature
Cinnamon Apples:
- 1 1/2 apples, thinly sliced
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 4 tbsp (56g) light brown sugar
- 1 tbsp unsalted butter
Cinnamon Whipped Cream:
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (43g) powdered sugar
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
Instructions
- Prepare the Apple Blondie Base: Preheat the oven to 350°F (176°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined to infuse the blondie with warm spices.
- Combine Wet Ingredients: In a large bowl, mix melted unsalted butter and packed light brown sugar until well combined and smooth. Add the egg and vanilla extract, then mix thoroughly to create a smooth batter base.
- Incorporate Dry Ingredients and Apples: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Carefully fold in the chopped apples to distribute them evenly throughout the batter.
- Bake Blondie Layer: Pour the batter into the prepared springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the blondie layer is set. Allow to cool completely to prepare for cheesecake layering.
- Prepare for Cheesecake Layer: Reduce the oven temperature to 325°F (163°C) to ensure gentle, even baking of the cheesecake layer without cracking.
- Beat Cheesecake Mixture: In a large bowl, beat the room temperature cream cheese and light brown sugar together until smooth and creamy. Add flour, sour cream, caramel sauce, vanilla extract, ground cinnamon, and nutmeg, mixing well to create a rich, spiced filling.
- Add Eggs: Add the eggs one at a time, beating on low speed after each addition to incorporate without adding too much air, which helps prevent cracking.
- Bake Cheesecake Layer: Pour the cheesecake filling evenly over the cooled blondie base. Place the pan in a water bath by setting it inside a larger pan filled with hot water to create moisture during baking. Bake for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually and prevent cracks. Refrigerate the cheesecake for at least 6 hours or overnight to fully set.
- Prepare Cinnamon Apples: Melt unsalted butter in a skillet over medium heat. Add the thinly sliced apples, lemon juice, ground cinnamon, nutmeg, and light brown sugar. Cook, stirring occasionally, until the apples are tender and caramelized, about 10 minutes. Remove from heat and let cool completely.
- Make Cinnamon Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon until stiff peaks form, creating a flavorful topping.
- Assemble the Cheesecake: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Top the cheesecake with the caramelized cinnamon apples, drizzle additional caramel sauce over the top, and pipe or dollop the cinnamon whipped cream around the edges for a beautiful, delicious finish.
Notes
- Using a water bath helps prevent the cheesecake from cracking and ensures a smooth, creamy texture.
- Allow the cheesecake to chill thoroughly before slicing for clean, neat pieces.
- Adjust the amount of cinnamon and nutmeg to your taste preference for more or less spice.
- Use a tart apple such as Granny Smith for the blondie and cinnamon apples to balance sweetness with acidity.
- Make sure ingredients like cream cheese, eggs, and sour cream are at room temperature to avoid lumps and help ingredients incorporate smoothly.
- For a quicker set, refrigerate the cheesecake overnight.
- Caramel sauce can be homemade or store-bought according to your preference.
