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Caramel Apple Blondie Cheesecake Recipe
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Caramel Apple Blondie Cheesecake

Indulge in the perfect union of two classic American desserts. This decadent treat features a dense, chewy brown-sugar blondie base topped with a silky, velvety New York-style cheesecake. The addition of cinnamon-spiced Granny Smith apples provides a bright, tart contrast, while a generous drizzle of rich salted caramel ties all the flavors together in every luxurious bite.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Cakes
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.5 cups brown sugar, packed firmly
  • 16 oz cream cheese, room temperature
  • 2 large Granny Smith apples, peeled and diced
  • 3 large eggs, room temperature
  • 1.5 cups all-purpose flour, sifted
  • 0.5 cup caramel sauce
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 cup granulated sugar (for cheesecake layer)

Method
 

  1. Preheat your oven to 350°F (175°C) and line a nine-inch square baking pan with parchment paper.
  2. Whisk the melted butter and brown sugar together in a large mixing bowl until smooth.
  3. Add one egg and the vanilla extract to the butter mixture, whisking until well combined.
  4. Gently fold in the flour until just incorporated, then spread the batter into the prepared pan.
  5. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and free of lumps.
  6. Add the remaining two eggs one at a time to the cream cheese mixture, beating on low speed until combined.
  7. Pour the cheesecake batter evenly over the raw blondie base.
  8. In a skillet, sauté the diced apples with cinnamon until slightly softened, then scatter them over the top of the cheesecake layer.
  9. Bake for 60 minutes or until the edges are set and the center has a slight wobble.
  10. Allow to cool completely before drizzling with caramel sauce and slicing.

Notes

Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake layer. Store leftovers in the refrigerator for up to 4 days. If the cheesecake top browns too quickly, cover loosely with foil halfway through baking.