Description
Sinful caramel apple cheesecake cake blends creamy indulgence with classic fall flavors, creating a dessert that whispers comfort and celebration. Layers of rich cheesecake nestled between spiced apple cake promise pure deliciousness you won’t want to miss.
Ingredients
Scale
Cake Layers:
- 1 box spice cake mix
- 3 large eggs
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) water
- 2 cups (300 grams) chopped apples (about 2 medium apples), peeled and cored
Cheesecake Layer:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) caramel sauce, plus extra for drizzling
- 1 cup (100 grams) chopped pecans, toasted
Frosting:
- 1 tub whipped topping
Instructions
- Prepare the spice cake mixture according to package guidelines, gently incorporating diced apples into the batter to ensure even distribution.
- Divide the apple-infused batter between two greased 9-inch round cake pans, then bake at 350F (175C) following package instructions until golden and fully cooked.
- While cakes are baking, create the cheesecake base by whipping cream cheese and sugar until silky smooth, then gradually incorporate eggs, mixing thoroughly after each addition.
- Blend vanilla extract and sour cream into the cheesecake mixture, ensuring a uniform and creamy consistency.
- Transfer the cheesecake batter to a prepared springform pan, generously drizzle caramel sauce across the surface, and create elegant swirls using a knife.
- Evenly scatter toasted pecans over the cheesecake batter for added texture and nutty flavor.
- Bake the cheesecake at 325F (160C) for 45-50 minutes until the center sets and appears slightly firm.
- Allow both the cake layers and cheesecake to cool completely at room temperature.
- Position the first spice cake layer on a decorative serving plate, then lavishly spread caramel sauce across its surface.
- Carefully place the cooled cheesecake layer atop the caramel-coated cake layer.
- Crown the dessert with the second spice cake layer and enrobe the entire cake with fluffy whipped topping.
- Create an elegant finish by drizzling additional caramel sauce over the whipped topping.
- Refrigerate the assembled cake for a minimum of 2 hours to allow flavors to meld and texture to set before serving.
Notes
- Use room temperature ingredients to ensure smooth mixing and prevent lumps in the cheesecake batter.
- Toast pecans beforehand for enhanced nutty flavor and crunch by spreading them on a baking sheet and roasting at 350F for 8-10 minutes.
- Wrap the springform pan in aluminum foil when baking cheesecake to prevent water from seeping in during a potential water bath method.
- For a gluten-free version, substitute the spice cake mix with a gluten-free cake mix and ensure all other ingredients are gluten-free certified.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 493 kcal
- Sugar: 34 g
- Sodium: 232 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg