Description
This Caramel Apple Blondie Cheesecake is a decadent dessert featuring a moist apple-studded blondie base topped with a luscious caramel-infused cheesecake layer. Finished with tender cinnamon-spiced apples and a fluffy cinnamon whipped cream, this dessert combines buttery sweetness with warm fall spices, perfect for special occasions or cozy gatherings.
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 all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients for Blondie: In a large bowl, mix the melted unsalted butter with the packed light brown sugar until well combined. Add in the egg and vanilla extract, mixing until the batter is smooth and uniform.
- Incorporate Dry Ingredients and Apples: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chopped apples carefully so they are evenly distributed throughout the batter.
- Bake Blondie Base: Pour the batter into the prepared springform pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before adding the cheesecake layer.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) in preparation for baking the cheesecake filling.
- Make Cheesecake Filling: Using a mixer, beat the room temperature cream cheese and packed light brown sugar together until smooth and creamy. Add in the flour, sour cream, caramel sauce, vanilla extract, cinnamon, and nutmeg, mixing well to blend all ingredients evenly.
- Add Eggs to Filling: Add the eggs one at a time, beating on low speed after each addition to incorporate them fully without introducing excess air.
- Bake Cheesecake: Pour the prepared cheesecake filling over the cooled blondie base. Place the springform pan inside a water bath (by placing the pan in a larger pan filled with hot water reaching halfway up the sides) and bake for 1 hour and 15 minutes, until the cheesecake center is set but still slightly jiggly. Turn off the oven, leave the door ajar, and allow the cheesecake to rest in the oven for 1 hour. Then refrigerate for at least 6 hours or overnight to fully set.
- Prepare Cinnamon Apples: In a skillet over medium heat, melt the unsalted butter. Add the thinly sliced apples, lemon juice, cinnamon, nutmeg, and light brown sugar. Cook the mixture, stirring occasionaly, until the apples are tender and caramelized, approximately 10 minutes. Remove from heat and let cool.
- Make Cinnamon Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon with a mixer until stiff peaks form, creating a fluffy and flavorful topping.
- Assemble the Cheesecake: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Top the cheesecake with the caramelized cinnamon apples, drizzle additional caramel sauce over the top, and pipe or dollop the cinnamon whipped cream around the edges for a beautiful and delicious presentation.
Notes
- Ensure all eggs and cream cheese are at room temperature before mixing to avoid lumps in the cheesecake filling.
- Using a water bath during cheesecake baking prevents cracking and ensures even cooking.
- Line the springform pan with parchment paper for easy removal and to avoid sticking.
- The blondie base must be fully cooled before adding the cheesecake filling to prevent mixing layers.
- Refrigerate the cheesecake overnight for the best texture and flavor development.
- You can substitute the apples with pears or other firm fruits for variation.
- Use good quality caramel sauce for richer flavor, or make homemade caramel for an extra special touch.
