Caramel Apple Cheesecake Cake

This Caramel Apple Cheesecake Cake combines the comforting flavors of apple cake, rich cheesecake, and luscious caramel, making it a perfect dessert for fall parties and celebrations.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp cinnamon can adjust to taste
0.5 tsp nutmeg optional
0.5 tsp salt
1 cup unsalted butter, softened
4 eggs large, room temperature
2 cups apples, peeled and diced preferably Granny Smith or Honeycrisp

For the Cheesecake Layer

16 oz cream cheese at room temperature
1 cup granulated sugar
0.5 cup sour cream
1 tsp vanilla extract
3 eggs large, room temperature

For the Caramel

1 cup caramel sauce store-bought or homemade

Method

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the softened butter and eggs until creamy. Gradually mix in the dry ingredients until just combined.
Fold in the diced apples into the batter.
Divide the batter evenly into the prepared cake pans and bake for 30-35 minutes. Let cool.

Make Cheesecake Layer

In a mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream, vanilla extract, and eggs, mixing until fully combined.
Pour the cheesecake mixture on top of one cake layer and smooth out.
Bake at 325°F (160°C) for about 25-30 minutes. Allow to cool completely.

Assemble the Cake

Once the cheesecake is cooled, stack it on top of the second cake layer.
Drizzle caramel sauce over the top and let it set before slicing.
Refrigerate for at least 4 hours before serving for the best flavor and texture.

Notes

For best results, use apples that hold shape during baking. Serve chilled with a drizzle of additional caramel.