Description
Treat yourself to the ultimate fall dessert with this Caramel Apple Cheesecake Cake. The luscious layers of moist cake, creamy cheesecake, and a caramel apple topping will have you savoring every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups peeled, diced apples
- 1 cup unsalted butter, softened
- 3 packages (8 oz each) cream cheese, softened
- 3 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 cup granulated sugar (for cheesecake layer)
- 1 cup caramel sauce
- ½ cup heavy cream
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan for the cheesecake layer and two 9-inch round cake pans for the cake layers.
- Cheesecake Layer: Beat the cream cheese until smooth. Add sugar and mix until combined. Beat in the eggs one at a time, then add vanilla extract. Pour the batter into the prepared springform pan. Bake for 50-60 minutes, or until set. Allow to cool completely and refrigerate.
- Cake Layers: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients and mix until combined. Fold in the diced apples. Divide the batter evenly between the two prepared cake pans.
- Baking: Bake the cake layers for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Assembly: Once the cakes and cheesecake layer are cool, place one cake layer on a serving plate. Top with the cheesecake layer, followed by the second cake layer. Spread the caramel sauce over the top of the cake, allowing it to drip down the sides.
- Decorate: Whip the heavy cream until stiff peaks form. Use the whipped cream to decorate the top of the cake as desired. Drizzle additional caramel sauce over the top for extra sweetness.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
Nutrition
- Serving Size: 8
- Calories: 600 per serving
- Sugar: 45g
- Sodium: 8
- Fat: 35g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g