Description

A luscious Caramel Apple Blondie Cheesecake that combines a rich blondie base with a creamy cinnamon-spiced cheesecake layer, topped with tender caramelized apples, drizzled with caramel sauce and optional crunchy pecans. Perfect for fall and holiday celebrations, this dessert offers a delightful blend of sweet, tangy, and spiced flavors.

Ingredients

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Blondie Base

1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Cheesecake Layer

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Apple Topping

3 cups apples, peeled and diced (preferably tart apples like Granny Smith)
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Caramel Drizzle & Garnish

1/2 cup caramel sauce
1/4 cup chopped pecans (optional)

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Instructions

Prepare the Blondie Base: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a mixing bowl, whisk together the melted butter and brown sugar until smooth and combined. Add the egg and vanilla extract, stirring well. Gradually incorporate the all-purpose flour, baking powder, and salt, mixing just until blended. Spread this blondie batter evenly into the prepared pan.
Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and cinnamon until blended. Pour the cheesecake mixture gently over the blondie base, smoothing the top.
Bake the Cheesecake: Place the pan in the preheated oven and bake for 45 to 50 minutes. The cheesecake should be set in the center but still slightly jiggly. Once done, allow it to cool completely at room temperature. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to firm up fully.
Prepare the Apple Topping: While the cheesecake chills, melt the unsalted butter in a skillet over medium heat. Add the peeled and diced apples, brown sugar, cinnamon, and nutmeg. Cook the mixture, stirring occasionally, until the apples are tender and caramelized, about 8 to 10 minutes. Remove from heat and let cool.
Assemble and Serve: Before serving, spoon the cooled apple topping evenly over the chilled cheesecake. Drizzle with caramel sauce and sprinkle with chopped pecans if desired for added crunch and flavor. Slice and enjoy this decadent dessert!

Notes

This cheesecake is best made a day ahead to allow flavors to meld and for proper chilling.
Use tart apples such as Granny Smith to balance the sweetness of the caramel and blondie base.
Store leftovers covered in the refrigerator for up to 4 days.
Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
Be careful not to overbake; the cheesecake should be slightly jiggly in the center when done.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 42 g
Sodium: 280 mg
Fat: 30 g
Saturated Fat: 17 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 110 mg