Description
This Caramel Apple Cheesecake Cake combines a moist apple spice cake layered with a creamy cheesecake filling and topped with a rich homemade caramel sauce. Perfect for autumn or any time you crave a decadent fruity dessert with a luscious caramel finish.
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
- Make the Apple Cake: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined to ensure even distribution of dry ingredients.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which creates a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients alternately with the sour cream and milk, mixing carefully to maintain a smooth batter without overmixing. Fold in the chopped apples for bursts of fruitiness.
- Bake the Cake Layers: Divide the batter evenly between prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before proceeding.
- Prepare the Cheesecake Layer: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Add Egg to Cheesecake Mixture: Incorporate the egg into the cream cheese mixture and mix until fully combined, ensuring a silky texture.
- Assemble the Cake: Spread the cheesecake mixture evenly over one of the cooled apple cake layers. Gently place the second cake layer on top and press lightly to sandwich the cheesecake layer evenly.
- Make the Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar, stirring constantly to prevent burning, until it turns a golden brown caramel color.
- Add Butter and Cream: Carefully add the butter and stir until melted, then slowly pour in the heavy cream while stirring continuously. Add the vanilla extract and a pinch of salt to balance the sweetness.
- Finish the Caramel: Allow the sauce to simmer for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly before drizzling over the assembled cake.
Notes
- Use Granny Smith apples for the best tart flavor that complements the sweet caramel and creamy cheesecake.
- Make sure the cream cheese is fully softened to achieve a smooth cheesecake layer without lumps.
- Let the cake layers cool completely before spreading the cheesecake mixture to prevent it from melting or becoming runny.
- You can prepare the caramel sauce in advance and gently reheat before serving.
- For a more intense caramel flavor, consider adding a pinch of sea salt on top before serving.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
