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Caramel Apple Cheesecake Cake

A cozy fall dessert featuring layers of moist vanilla cake, creamy cheesecake, soft cinnamon apples, and a silky caramel finish.
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Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 24 oz cream cheese, at room temperature Ensure it's at room temperature to avoid lumps.
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 1 pinch salt
For the cake
  • 2 9-inch vanilla or yellow cake recipe or box mix Use your favorite recipe or box mix.
For the apple layer
  • 4 cups peeled sliced apples Honeycrisp or Granny Smith recommended.
  • 2 tbsp butter For sautéing apples.
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1 pinch nutmeg
  • 1 tsp lemon juice
For the caramel finish
  • 1 to 1 1/2 cups caramel sauce Plus extra for drizzling.
Other
  • 1 9-inch springform pan For the cheesecake.
  • 2 9-inch round cake pans

Method
 

Preparation
  1. Bake the cheesecake: Preheat oven to 325°F. Line bottom of springform pan with parchment. Beat cream cheese until smooth, mix in sugar, vanilla, and salt. Beat in eggs one at a time, then fold in sour cream. Pour into pan, place on baking sheet, and bake for 45 to 55 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and let sit for 30 minutes. Cool completely, then chill for at least 4 hours or overnight.
  2. Bake the cake layers: Preheat oven to 350°F. Grease and line two 9-inch round pans. Prepare cake batter according to your recipe, then bake for 25 to 28 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire cooling racks.
Cooking
  1. Cook the apples: In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for 6 to 8 minutes until just tender and glossy. Cool completely before stacking.
Assembly
  1. Level the cake layers if needed. Place one cake layer on a stand and spread a thin layer of caramel. Unmold the chilled cheesecake and set on top, then add cooled apples in an even layer. Top with the second cake layer. Chill for 30 minutes to firm up.
  2. Warm caramel just enough to pour, then drizzle over the top, letting it drip slightly down the sides.

Notes

Use room temperature cream cheese to avoid lumps. Bake the cheesecake low and slow to prevent cracks. Chill each layer to keep the structure stable.