Description
This Caramel Apple Cheesecake Cake is a luscious dessert combining the warmth of spiced apple cake layers with a creamy cheesecake center, topped with a rich homemade caramel sauce. Perfect for special occasions or cozy gatherings, this cake features tender apple-studded cake layers, a smooth cheesecake filling, and a decadent caramel drizzle that elevates every bite.
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 to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to infuse flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with sour cream and milk, ensuring each addition is fully incorporated. Gently fold in the chopped apples.
- 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 layers to cool completely.
- Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add Egg to Cheesecake Mixture: Mix in the egg until just combined to create the cheesecake filling.
- Assemble the Cake: Spread the cheesecake mixture evenly over one of the cooled apple cake layers. Carefully place the second apple cake layer on top and gently press down to sandwich the cheesecake layer.
- Make the Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a golden brown color, ensuring it doesn’t burn.
- Add Butter and Cream: Stir in the butter until melted, then carefully add the heavy cream, vanilla extract, and a pinch of salt. Continue stirring until smooth.
- Simmer and Cool Sauce: Allow the caramel to simmer gently for 1-2 minutes, then remove from heat and let it cool slightly to thicken before drizzling over the cake.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the cake and caramel.
- Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
- Watch the caramel closely to prevent burning; remove from heat as soon as it reaches a rich amber color.
- Let the cake layers cool completely before assembling to prevent the cheesecake layer from melting.
- The cake is best served slightly warm or at room temperature.
