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Caramel Apple Cheesecake Swirl Cake

A tall slice of Caramel Apple Cheesecake Cake layered with cream, apples, and drenched in thick caramel sauce.
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A rich, multi-layered cake featuring a spiced cake base, a creamy cheesecake swirl, sweet apple filling, and a decadent caramel topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 cup diced apples (such as Granny Smith)
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup caramel sauce, for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Prepare the cake batter: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  3. In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the dry ingredients alternately with the buttermilk, mixing just until combined.
  4. Prepare the cheesecake filling: Beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg yolk and 1/4 teaspoon vanilla extract.
  5. Prepare the apple topping: Toss the diced apples with lemon juice, brown sugar, and 1/4 teaspoon cinnamon in a small bowl.
  6. Assemble the cake: Pour half of the cake batter into the prepared pan. Drop spoonfuls of the cheesecake filling over the batter. Top with the apple mixture. Pour the remaining cake batter over the apples and cheesecake filling.
  7. Use a knife or skewer to gently swirl the layers together.
  8. Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before carefully removing the sides of the springform pan. Cool completely on a wire rack.
  10. Once cool, drizzle generously with caramel sauce before slicing and serving.

Notes

  • Use firm, tart apples like Granny Smith for the best texture against the sweet cake and cheesecake.
  • Do not overmix the cake batter after adding the flour to keep the cake tender.
  • For a cleaner swirl, place dollops of the cheesecake filling on top of the first cake layer before adding the apples and second batter layer.

Nutrition

Find it online: https://savorandpin.com/caramel-apple-cheesecake-cake-recipe/