Description

This decadent Caramel Apple Blondie Cheesecake combines the rich, buttery texture of apple blondies with a creamy caramel-infused cheesecake layer. Topped with tender cinnamon-spiced apples and fluffy cinnamon whipped cream, this dessert is perfect for fall or any occasion when you crave a luscious, fruity treat with a hint of warm spices.

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

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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.
Mix Dry Ingredients for Blondie: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
Combine Wet Ingredients: In a large bowl, mix the melted butter and light brown sugar until thoroughly combined. Add the egg and vanilla extract, beating until the mixture is smooth and homogenous.
Make Blondie Batter: Gradually add the dry ingredients into the wet mixture, folding gently to avoid overmixing. Once combined, fold in the chopped apples evenly through the batter.
Bake Blondie Base: Pour the batter into the prepared springform pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely before proceeding.
Prepare the Caramel Cheesecake Filling: Lower the oven temperature to 325°F (163°C) to prepare for the cheesecake layer.
Mix Cheesecake Ingredients: Beat the cream cheese and light brown sugar together until smooth and creamy. Add the flour, sour cream, caramel sauce, vanilla extract, cinnamon, and nutmeg, mixing thoroughly to combine.
Add Eggs to Cheesecake Mixture: Incorporate the eggs one at a time, beating on low speed after each addition to maintain a smooth texture without incorporating excess air.
Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled blondie base. Place the springform pan in a water bath to prevent cracking and bake for 1 hour and 15 minutes or until the center is set. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then refrigerate for at least 6 hours or overnight to fully set.
Prepare Cinnamon Apples: Melt the butter in a skillet over medium heat. Add the sliced apples, lemon juice, cinnamon, nutmeg, and light brown sugar. Cook, stirring occasionally, until the apples are tender and caramelized, about 10 minutes. Remove from the heat and set aside to cool.
Make Cinnamon Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar, vanilla extract, and cinnamon until stiff peaks form, creating a fluffy and spiced whipped cream.
Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan and place it on a serving platter. Arrange the caramelized cinnamon apples on top, drizzle with extra caramel sauce for richness, and pipe cinnamon whipped cream decoratively around the edges for a finishing touch.

Notes

For best results, use room temperature ingredients especially cream cheese, sour cream, and eggs to ensure a smooth cheesecake texture.
Using a water bath during cheesecake baking helps prevent cracks and keeps the texture creamy.
If you prefer a less sweet dessert, reduce brown sugar in the blondie or topping slightly.
Make sure to fully cool the blondie base before adding the cheesecake filling to avoid mixing layers.
Leftovers can be refrigerated for up to 3 days and taste great chilled.
To make slicing easier, run a knife dipped in hot water around the edges of the springform pan before removing it.