Ingredients:
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.
Make the Apple Cake:
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped apples.
7. Divide the batter evenly between the two prepared cake pans.
Make the Cheesecake:
8. In another large bowl, beat the cream cheese until smooth.
9. Add the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Layer the Cake:
10. Spoon the cheesecake mixture evenly over the apple cake batter in each pan.
Bake:
11. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden. The center may still jiggle slightly, but it will set upon cooling.
Make the Caramel Sauce:
12. In a medium saucepan, combine the sugar and water over medium-high heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.
13. Carefully add the warmed heavy cream (the mixture will bubble up), whisking continuously until smooth.
14. Remove from heat and stir in the butter, vanilla extract, and a pinch of salt. Let it cool slightly.
Cool and Assemble:
15. Let the cakes cool in the pans for 15 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Serve:
16. Once completely cooled, place one cake layer on a serving plate or cake stand. Drizzle a generous amount of caramel sauce over the top.
17. Carefully place the second cake layer on top and drizzle with more caramel sauce.
18. Optionally, garnish with additional chopped apples or a sprinkle of cinnamon.
Yield:
This recipe makes a delicious Caramel Apple Cheesecake Cake, perfect for 12-16 servings depending on slice size.
Enjoy this delightful combination of spiced apple cake, creamy cheesecake, and rich caramel sauce!
