Ingredients

The following ingredients have 12 Servings
  • 3/4 cup (168g) unsalted butter
  • 1 1/2 cups (216g) brown sugar, unpacked
  • 1 tbsp vanilla
  • 1 large egg
  • 1 large egg white
  • 1 1/2 cups (195g) flour
  • 1/2 tsp cinnamon
  • 1 tsp apple pie spice
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup (79g) chopped apple (about 1/2 an apple)
  • 16 oz cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/2 cup (72g) brown sugar, unpacked
  • 1/2 cup caramel sauce*
  • 1/2 tsp apple pie spice
  • 1/2 cup + 2 tbsp heavy whipping cream, cold
  • 5 tbsp (44g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 apples, thinly sliced
  • 2 tsp lemon juice
  • pinch of nutmeg
  • 1 tsp cinnamon
  • 4 tbsp (56g) brown sugar
  • 1 tbsp butter
  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (29g) powdered sugar
  • 1/4 tsp cinnamon

Instruction

  • 1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
  • 2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
  • 3. Add brown sugar and whisk to combine.
  • 4. Add the vanilla, egg and egg white and whisk until incorporated
  • 5. In another bowl, combine dry ingredients.
  • 6. Slowly add dry ingredients to wet ingredients until combined.
  • 7. Fold in finely chopped apples.
  • 8. Pour batter into springform pan and bake for 25-30 minutes.
  • 9. Allow to cool for about 5 minutes, then remove to finish cooling.
  • 10. Make the caramel sauce and allow to cool completely.
  • 11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
  • 12. Add the caramel sauce and apple pie spice and mix until combined. Set mixture aside.
  • 13. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  • 14. Gently fold the whipped cream into the cream cheese mixture in two parts.
  • 15. Place blondie back into the springform pan.
  • 16. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
  • 17. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
  • 18. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.
  • 19. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.
  • 20. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
  • 21. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
  • 22. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
  • 23. Pipe whipped cream around edges of cheesecake.
  • 24. Drizzle more caramel sauce over finished cheesecake, if desired.
  • *Recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You’ll end up with leftover caramel.