Caramel Apple Blondie Cheesecake
Ingredients:
For the Apple Blondie:
1 cup 224g unsalted butter, melted
2 cups 400g packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups 260g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 cups 200g peeled and chopped apples about 2 medium apples
For the Caramel Cheesecake:
16 ounces 452g cream cheese, room temperature
1/2 cup 104g packed light brown sugar
1/4 cup 52g granulated sugar
1/2 cup 120ml caramel sauce
1/2 teaspoon apple pie spice
8 ounces 226g Cool Whip or homemade whipped cream
For the Cinnamon Apples:
2 tablespoons 28g unsalted butter
2 large apples, peeled and chopped
2 tablespoons 26g packed light brown sugar
1/2 teaspoon ground cinnamon
For the Topping:
Additional caramel sauce for drizzling
Directions:
Prepare the Blondie Base:
Preheat the oven to 350F 176C. Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, apple pie spice, and salt.
In a large bowl, combine the melted butter and brown sugar until well mixed. Add the eggs and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped apples.
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the blondie to cool for about 10-15 minutes, then remove it from the pan and place it on a wire rack to cool completely. Once cooled, reassemble the springform pan and place the blondie back into it.
Prepare the Caramel Cheesecake Layer:
In a large mixing bowl, beat the cream cheese and sugars together until smooth and creamy.
Add the caramel sauce and apple pie spice, mixing until well combined.
Gently fold in the Cool Whip until fully incorporated.
Spread the cheesecake mixture evenly over the cooled blondie base in the springform pan. Refrigerate for at least 4-5 hours, or until the cheesecake layer is firm.
Prepare the Cinnamon Apples:
In a medium skillet, melt the butter over medium heat.
Add the chopped apples, brown sugar, and cinnamon. Cook for about 10-15 minutes, stirring occasionally, until the apples are tender.
Remove from heat and allow the apples to cool completely.
Assemble the Cheesecake:
Once the cheesecake layer has set, remove it from the springform pan and place it on a serving plate.
Spoon the cooled cinnamon apples over the top of the cheesecake.
Drizzle additional caramel sauce over the apples and cheesecake.
Slice and serve. Store any leftovers in the refrigerator.
Tips:
Apple Selection: Choose firm apples like Granny Smith or Honeycrisp for the best texture.
Caramel Sauce: Homemade caramel sauce is recommended for optimal flavor, but store-bought can be used in a pinch.
Make-Ahead: This cheesecake can be made a day in advance, allowing the flavors to meld beautifully.
Enjoy this decadent dessert that perfectly captures the essence of caramel apples in a creamy, indulgent cheesecake!