Description
This decadent Caramel Apple Blondie Cheesecake combines a moist apple-studded blondie base with a rich caramel-infused cheesecake layer, topped with spiced cinnamon apples and creamy cinnamon whipped cream. Perfect for fall or any occasion, it bakes in the oven with a water bath to achieve a smooth, perfectly set texture.
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 the oven to 350°F (176°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, and nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, mix melted butter and brown sugar until smooth and combined. Add the egg and vanilla extract and stir until the mixture is uniform.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped apples carefully to distribute evenly.
- Bake Blondie Base: Pour the batter into the prepared springform pan. 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 the oven temperature to 325°F (163°C). In a large bowl, beat cream cheese and brown sugar together until smooth and creamy.
- Add Remaining Ingredients: Mix in the flour, sour cream, caramel sauce, vanilla extract, ground cinnamon, and ground nutmeg until completely combined.
- Add Eggs: Beat in the eggs one at a time on low speed, ensuring each is fully incorporated before adding the next.
- Bake Cheesecake Layer: Pour the cheesecake filling over the cooled blondie base. Place the springform pan in a larger pan and add hot water halfway up the sides to create a water bath. Bake for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gently. Then refrigerate for at least 6 hours or overnight to fully set.
- Prepare the Cinnamon Apples: In a skillet, melt the butter over medium heat. Add the sliced apples, lemon juice, cinnamon, nutmeg, and brown sugar. Cook while stirring occasionally until the apples are tender and caramelized, about 10 minutes. Remove from heat and allow to cool.
- Make the Cinnamon Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon until stiff peaks form.
- Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
- Garnish and Serve: Top the cheesecake with the cinnamon apples, drizzle with additional caramel sauce if desired, and pipe or dollop the cinnamon whipped cream around the edges for an elegant finish.
Notes
- Use room temperature ingredients for a smoother batter and filling.
- Baking the cheesecake in a water bath prevents cracking and ensures even cooking.
- Refrigerate the cheesecake overnight for best flavor and texture.
- The cinnamon whipped cream can be prepared a few hours ahead and kept refrigerated.
- Make sure to cool the blondie base completely before adding the cheesecake filling to prevent mixing.
