Caramel Apple Blondie Cheesecake
A stunning fall dessert that layers a spiced apple blondie base with creamy caramel cheesecake, topped with cinnamon apples and whipped cream. A perfect combination of cozy flavors and textures for any autumn gathering.
Ingredients
- For 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 room temperature
- 1 tsp vanilla extract
- 1 cup about 1 large peeled and chopped apple
- For 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 plus extra for drizzling
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3 large eggs room temperature
- For 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
- For Cinnamon Whipped Cream:
- 3/4 cup 180ml heavy whipping cream, chilled
- 6 tbsp 43g powdered sugar, sifted
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
Instructions
- Prepare Apple Blondie Base
- Preheat oven to 350°F (176°C). Grease and line a 9-inch springform pan.
- In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla; mix well.
- Fold in dry ingredients just until combined. Gently fold in chopped apples.
- Spread into pan and bake 25–30 minutes, until toothpick comes out with moist crumbs. Cool completely.
- Make Cheesecake Filling
- Lower oven to 325°F (163°C). Wrap pan with heavy foil to prevent leaks.
- Beat cream cheese and brown sugar on medium until smooth, 3–4 minutes.
- Add flour, sour cream, caramel sauce, vanilla, cinnamon, and nutmeg. Mix on low.
- Add eggs one at a time, mixing on low until just combined.
- Pour over cooled blondie base. Tap pan to remove air bubbles.
- Place in water bath and bake for 1 hour 15 minutes, until center is slightly jiggly.
- Turn off oven, crack door, and let cool 1 hour.
- Remove from water bath, foil, and cool completely. Chill for at least 6 hours or overnight.
- Prepare Cinnamon Apples
- In skillet, melt butter over medium heat. Add apples, lemon juice, cinnamon, nutmeg, and brown sugar.
- Cook 8–10 minutes, until tender and caramelized. Let cool.
- Make Cinnamon Whipped Cream
- Chill mixing bowl and beaters. Beat heavy cream, powdered sugar, vanilla, and cinnamon to stiff peaks.
- Assemble Cheesecake
- Remove cheesecake from springform pan. Top with cooled cinnamon apples and caramel drizzle.
- Pipe or spoon whipped cream around edges. Let sit 20 minutes at room temp before serving.
Notes
Use Honeycrisp or Granny Smith apples for best texture. Cheesecake is best made a day ahead for full flavor development. Slice cleanly with a hot knife, wiping between cuts. For variation, add pecans to the blondie, swap caramel for maple, or make mini versions in muffin tins. Store in the fridge for up to 3 days. Not recommended for freezing due to apple topping.
