Caramel Apple Cheesecake Cake

There’s something truly magical about autumn, and when I think of fall flavors, Caramel Apple Cheesecake Cake immediately comes to mind. Last year, during a cozy gathering with friends, I decided to surprise everyone with a dessert that would capture the essence of the season. While my friends were enjoying the crisp air and colorful leaves outside, I was in my kitchen crafting this delicious masterpiece. The combination of smooth cream cheese, sweet caramel, and tart Granny Smith apples created a flavor palette that perfectly encapsulated the spirit of fall. Every bite of this cake reminded us of those cherished moments spent around the table, sharing stories and laughter.

As the cake baked, the heavenly aroma wafted through my home, inviting everyone in for a taste test. The layers of cheesecake and cake created a delightful texture that had our mouths watering in anticipation. I’ll never forget the look on my friends’ faces as they took their first bite; it was pure bliss! This Caramel Apple Cheesecake Cake quickly became our go-to dessert for any occasion. If you’re looking to impress your guests or simply satisfy your sweet tooth, this recipe is a must-try.

Shopping List for Caramel Apple Cheesecake Cake

Gather these ingredients for your Caramel Apple Cheesecake Cake. The combination of these components creates a delightful balance that enhances the flavor and texture of the cake. Key players like cream cheese and Granny Smith apples truly shine in this recipe.

• Two 8-ounce packages of cream cheese, at room temperature
• ⅔ cup granulated white sugar
• 1 pinch salt
• 2 large eggs
• ⅓ cup sour cream
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups packed brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup (1 stick) butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 3 cups shredded Granny Smith apples (peeled)
• 1 cup (2 sticks) butter, at room temperature
• 5 cups powdered sugar
• ⅓ cup jarred caramel
• ½ teaspoon ground cinnamon
• 2 tablespoons heavy whipping cream
• 1 pinch salt
• 12 slices apple
• ¼ cup jarred caramel

Making Caramel Apple Cheesecake Cake

Making the Caramel Apple Cheesecake Cake is a rewarding experience that fills your kitchen with delightful aromas. Follow these steps to create this scrumptious dessert that’s sure to impress!

1. Preheat your oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray to ensure easy release later on.
2. In a large bowl, using an electric mixer, mix the cream cheese until it’s smooth and creamy. Add in the sugar and salt, and blend for 2 minutes, scraping down the sides of the bowl as needed.
3. Add in the eggs, one at a time, blending well after each addition. Next, add the sour cream, heavy whipping cream, and vanilla extract, mixing until everything is smooth and well combined.
4. Pour the cheesecake batter into the prepared springform pan. Bake for about 40 to 45 minutes. The cheesecake should be set to the touch and not jiggle in the center. Once done, remove it from the oven and let it cool on a wire rack for at least an hour.
5. After cooling, place the cheesecake in the freezer until it’s completely frozen. This may take several hours or overnight, ensuring it’s firm enough to handle later.
6. Meanwhile, preheat your oven to 350 degrees F. Prepare two 9-inch round cake pans by spraying them with nonstick spray, lining them with parchment paper, and spraying again for good measure.
7. In a medium bowl, whisk together the flour, sugar, baking soda, ground cinnamon, baking powder, and salt.
8. In a large bowl, beat together the eggs, butter, and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined. Fold in the shredded Granny Smith apples.
9. Divide the batter evenly between the two prepared pans and bake for 35 to 40 minutes. A toothpick inserted in the center should come out fairly clean. Let the cakes cool for at least 20 minutes before turning them out onto wire racks to cool completely.
10. Once cool, peel off the parchment paper and discard. In a large bowl, use an electric mixer to cream the butter until fluffy. Gradually mix in the powdered sugar, adding the caramel and ground cinnamon until well combined. Add the heavy whipping cream and mix until creamy.
11. Place one layer of cake onto the center of a serving plate or cake stand. Spread a small amount of frosting on top to create a glue for the layers. Carefully remove the frozen cheesecake from the freezer, pop it out of the pan, and trim any excess to match the cake layers.
12. Place the cheesecake layer on top of the first cake layer and cover it with another small amount of frosting. Add the second cake layer on top of the cheesecake.
13. To frost the cake, add a large scoop of frosting onto the top and use a long, thin spatula to spread it evenly across the top and down the sides until the cake is completely covered. Decorate with additional frosting or toppings as desired.
14. Refrigerate the cake to keep it fresh. When serving, top individual slices with a slice of apple and a drizzle of caramel for an extra touch.

Pro Tips and Tweaks

If you want to take your Caramel Apple Cheesecake Cake to the next level, consider these tips:

• Storage: Keep the cake refrigerated to maintain its texture and flavor. It’s best enjoyed within a few days of making.
• Freezing: You can freeze leftover slices. Just wrap them tightly in plastic wrap and then in foil for up to a month.
• Pairing: This cake pairs wonderfully with a warm cup of tea or coffee. The flavors complement each other beautifully.
• Presentation: Consider garnishing with additional caramel sauce or toasted nuts for added flavor and visual appeal.
• Alternatives: You can switch out the Granny Smith apples for other varieties if you prefer a sweeter flavor.

Serving Ideas for Caramel Apple Cheesecake Cake

When it comes to serving your Caramel Apple Cheesecake Cake, the possibilities are endless! Here are some creative ideas:

• Seasonal Celebrations: This cake is perfect for Thanksgiving gatherings, where it can be the star of the dessert table.
• Family Gatherings: Serve it as the highlight of family reunions; nothing brings people together like a delicious homemade cake.
• Cozy Evenings: Enjoy a slice with friends while sharing stories over warm drinks on chilly nights.
• Birthday Parties: This cake can double as a birthday cake, bringing joy and sweetness to any celebration.
• Leftover Storage: If you have leftover cake, store it in an airtight container in the fridge. It maintains its flavor well for several days.
• Festive Decorations: Decorate with seasonal fruits or edible flowers for special occasions, making it visually appealing.
• Make-ahead Option: You can bake the layers a day in advance and assemble them just before serving, which saves time!

FAQ

Conclusion

The Caramel Apple Cheesecake Cake is a delightful treat that brings the flavors of fall to life. With its creamy cheesecake, moist apple cake, and sweet caramel topping, it’s perfect for any gathering. I encourage you to try this recipe; you won’t regret it! Each slice is a reminder of the joy of baking and sharing with loved ones, so gather your ingredients and start baking today!

Caramel Apple Cheesecake Cake

The ultimate dessert for fall, Caramel Apple Cheesecake Cake combines layers of creamy cheesecake and moist cake, topped with rich caramel. It's a perfect sweet treat for Thanksgiving or any gathering. Try this easy recipe tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Course Desserts

Cuisine American

Servings 12 servings

Calories 450 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Blender
• Whisk
• Frying Pan
• Oven
• Peeler

Ingredients

  

• 2 packages Cream cheese 8 ounces each, at room temperature
• ⅔ cup Granulated white sugar
• 1 pinch Salt
• 2 large Eggs
• ⅓ cup Sour cream
• ⅓ cup Heavy whipping cream
• 1 teaspoon Vanilla extract
• 2 cups All-purpose flour
• 2 cups Packed brown sugar
• 2 teaspoons Baking soda
• 2 teaspoons Ground cinnamon
• ½ teaspoon Baking powder
• ½ teaspoon Salt
• 2 large Eggs
• ½ cup Butter (1 stick) melted and slightly cooled
• 1 teaspoon Vanilla extract
• 3 cups Shredded Granny Smith apples (peeled)
• 1 cup Butter (2 sticks) at room temperature
• 5 cups Powdered sugar
• ⅓ cup Jarred caramel
• ½ teaspoon Ground cinnamon
• 2 tablespoons Heavy whipping cream
• 1 pinch Salt
• 12 slices Apple
• ¼ cup Jarred caramel

Instructions

 

• Preheat your oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray to ensure easy release later on.
• In a large bowl, using an electric mixer, mix the cream cheese until it’s smooth and creamy. Add in the sugar and salt, and blend for 2 minutes, scraping down the sides of the bowl as needed.
• Add in the eggs, one at a time, blending well after each addition. Next, add the sour cream, heavy whipping cream, and vanilla extract, mixing until everything is smooth and well combined.
• Pour the cheesecake batter into the prepared springform pan. Bake for about 40 to 45 minutes. The cheesecake should be set to the touch and not jiggle in the center. Once done, remove it from the oven and let it cool on a wire rack for at least an hour.
• After cooling, place the cheesecake in the freezer until it’s completely frozen. This may take several hours or overnight, ensuring it’s firm enough to handle later.
• Meanwhile, preheat your oven to 350 degrees F. Prepare two 9-inch round cake pans by spraying them with nonstick spray, lining them with parchment paper, and spraying again for good measure.
• In a medium bowl, whisk together the flour, sugar, baking soda, ground cinnamon, baking powder, and salt.
• In a large bowl, beat together the eggs, butter, and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined. Fold in the shredded Granny Smith apples.
• Divide the batter evenly between the two prepared pans and bake for 35 to 40 minutes. A toothpick inserted in the center should come out fairly clean. Let the cakes cool for at least 20 minutes before turning them out onto wire racks to cool completely.
• Once cool, peel off the parchment paper and discard. In a large bowl, use an electric mixer to cream the butter until fluffy. Gradually mix in the powdered sugar, adding the caramel and ground cinnamon until well combined. Add the heavy whipping cream and mix until creamy.
• Place one layer of cake onto the center of a serving plate or cake stand. Spread a small amount of frosting on top to create a glue for the layers. Carefully remove the frozen cheesecake from the freezer, pop it out of the pan, and trim any excess to match the cake layers.
• Place the cheesecake layer on top of the first cake layer and cover it with another small amount of frosting. Add the second cake layer on top of the cheesecake.
• To frost the cake, add a large scoop of frosting onto the top and use a long, thin spatula to spread it evenly across the top and down the sides until the cake is completely covered. Decorate with additional frosting or toppings as desired.
• Refrigerate the cake to keep it fresh. When serving, top individual slices with a slice of apple and a drizzle of caramel for an extra touch.

Notes

• Tip 1: This cake might seem like an arduous task, but you can most certainly do most of it one day and finish it up the next. Bake the cake one day, let the layers cool completely, wrap them each in plastic wrap and then assemble and frost the next day. It should stay nice and moist.
• Tip 2: It's important to line the cake pans with parchment paper. It will make the cakes come out of the pans easily, with no chunks left behind.
• Tip 3: I highly recommend bake even cake strips- simply wrap them around the cake pan and they allow your cake to rise e-v-e-n-l-y!

Keyword caramel apple dessert, cheesecake recipe, fall baking, Thanksgiving cake

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.