Description
This decadent layered dessert combines moist apple-spiced cake, creamy cheesecake, and homemade caramel sauce for a showstopping treat perfect for fall gatherings. Each bite delivers cozy autumn flavors and a beautiful bakery-worthy presentation.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or full-fat Greek yogurt)
- 2 large Granny Smith apples, peeled, cored, and chopped (about 2 cups)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter, cut into cubes (for caramel)
- 1/2 cup heavy cream, room temperature (for caramel)
- Pinch of salt (for caramel)
- Chopped toasted pecans or walnuts (optional topping)
- Extra apple slices, thinly sliced (optional topping)
- A sprinkle of cinnamon sugar (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment.
- In a medium bowl, beat cream cheese until smooth. Add sugar, beat again. Mix in egg and vanilla, beat until just combined. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
- Add dry ingredients to wet, mixing just until combined. Fold in chopped apples gently.
- Spread half the apple cake batter into prepared pan. Pour all cheesecake mixture over, smoothing to edges. Dollop remaining cake batter on top and gently spread.
- Bake on center rack for 60-70 minutes, or until a toothpick inserted in the cake comes out mostly clean (cheesecake layer may jiggle slightly). Tent with foil after 40 minutes if browning too fast.
- Let cake cool in pan for 15 minutes, then run a knife around the edge and release springform. Transfer to wire rack to cool completely (about 60 minutes).
- Make caramel sauce: In a small saucepan over medium heat, melt sugar, stirring constantly until deep amber. Add butter and whisk until melted. Slowly pour in heavy cream, whisking until smooth. Add a pinch of salt. Cool slightly before drizzling.
- Once cake is cool, drizzle with caramel sauce. Top with chopped nuts or apple slices if desired. Slice and serve.
- Store leftovers covered in the fridge for up to 5 days. Caramel can be reheated gently.
Notes
Use room temperature cream cheese and eggs for a smooth cheesecake layer. Don’t overmix batters. Wet your spatula to help spread the top cake layer. Watch caramel closely to avoid burning. Let cake cool completely before slicing for clean layers. For gluten-free or dairy-free, substitute flour and dairy ingredients as needed. Store leftovers covered in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th cake)
- Calories: 390
- Sugar: 33
- Sodium: 260
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 49
- Fiber: 2
- Protein: 6
Keywords: caramel apple cheesecake cake, fall dessert, layered cake, apple cake, cheesecake, caramel sauce, autumn baking, easy dessert, potluck recipe, holiday dessert