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!
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!