Description
This decadent Caramel Apple Blondie Cheesecake combines a moist apple-studded blondie base with a luscious caramel-infused cheesecake layer, topped with warm cinnamon-spiced sautéed apples and a fluffy cinnamon whipped cream. Perfect for fall and special occasions, this dessert offers the best of fruit, caramel, and creamy cheesecake in one harmonious bite.
Ingredients
Scale
Apple Blondie:
- 1 1/4 cups (163g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup (225g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped apples (about 1 large apple)
Caramel Cheesecake Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup caramel sauce
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3 large eggs, room temperature
Cinnamon Apples:
- 1 1/2 apples, thinly sliced
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 4 tbsp (56g) light brown sugar
- 1 tbsp unsalted butter
Cinnamon Whipped Cream:
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (43g) powdered sugar
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
Instructions
- Prepare the Apple Blondie Base: Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients for Blondie: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg thoroughly to evenly distribute the leavening and spices.
- Combine Wet Ingredients for Blondie: In a large bowl, mix the melted butter and brown sugar until well combined. Then add the egg and vanilla extract, mixing until the batter is smooth and glossy.
- Combine Blondie Batter: Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Fold in the chopped apples gently to keep them distributed without overmixing.
- Bake the Blondie Base: Pour the batter into your prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare the Caramel Cheesecake Filling: Reduce your oven temperature to 325°F (163°C). This lower temperature will help the cheesecake bake evenly and prevent cracking.
- Mix Cheesecake Batter: Beat the cream cheese and brown sugar until smooth and creamy. Add the flour, sour cream, caramel sauce, vanilla extract, cinnamon, and nutmeg, mixing well to combine all flavors.
- Add Eggs to Cheesecake: Add the eggs one at a time, beating on low speed after each addition to maintain a smooth texture without incorporating too much air.
- Combine and Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled blondie base. Place the pan in a water bath and bake for 1 hour and 15 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Refrigerate for at least 6 hours or preferably overnight to set fully.
- Prepare Cinnamon Apples: Melt butter in a skillet over medium heat. Add the sliced apples, lemon juice, cinnamon, nutmeg, and brown sugar. Cook for about 10 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and allow to cool.
- Make Cinnamon Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar, vanilla extract, and cinnamon until stiff peaks form, ensuring a light and fluffy topping.
- Assemble the Cheesecake: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Top with the warm cinnamon apples, drizzle extra caramel sauce over the top, and pipe or dollop the cinnamon whipped cream around the edges for an elegant finish.
Notes
- Use room temperature ingredients (eggs, cream cheese, sour cream) to ensure a smooth cheesecake batter and avoid lumps.
- Water bath helps to prevent cracking and keeps the cheesecake moist and creamy.
- You can prepare the cinnamon apples and whipped cream just before serving to maintain their best texture.
- Storing the cheesecake overnight enhances flavors and gives a firmer texture for cleaner slicing.
- If you don’t have caramel sauce, homemade or store-bought will work; warm it slightly before folding into the cheesecake.
- Adjust cinnamon and nutmeg amounts according to taste preference; these spices contribute warm fall flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
