Description

Indulge in the ultimate fall dessert with this decadent Caramel Apple Cheesecake Cake. Layers of moist apple cake sandwich a creamy cheesecake filling, all topped with a luscious caramel frosting. Perfect for special occasions or a sweet treat any time!

Ingredients

For the apple cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups peeled and finely chopped apples

For the cheesecake:

16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the caramel frosting:

1/2 cup unsalted butter
1 cup brown sugar
1/4 cup whole milk
2 cups powdered sugar

For topping:

additional caramel sauce
thin apple slices (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cheesecake Layer: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and grease it. Beat the cream cheese until smooth. Add sugar, eggs, and vanilla. Bake for 40–45 minutes. Chill in the refrigerator.
Apple Cake Layers: Preheat oven to 350°F. Combine dry ingredients. Beat butter and sugars, add eggs, vanilla, sour cream. Mix in dry ingredients and apples. Divide batter between two pans. Bake for 25–30 minutes.
Caramel Frosting: Melt butter, add brown sugar, boil. Stir in milk, bring to boil. Remove from heat, cool slightly, whisk in powdered sugar.
Assembly: Place one cake layer, top with cheesecake layer, then second cake layer. Frost with caramel. Drizzle with extra caramel, decorate with apple slices.

Notes

For easier layering, freeze the cheesecake layer before assembly.
Store the finished cake in the refrigerator and let it sit at room temperature for 15–20 minutes before serving.