Description
Enjoy this decadent Caramel Apple Cheesecake Cake, a perfect blend of flavors for any celebration!
Ingredients
Scale
- Cake Layers:
- 1 box spice cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups chopped apples (about 2 medium apples), peeled and cored
- Cheesecake Layer:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 cup chopped pecans, toasted
- Frosting:
- 1 tub whipped topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the spice cake mix according to package instructions, folding in chopped apples into the batter. Divide the batter evenly between the two prepared pans and bake as directed.
- While the cakes are baking, beat the cream cheese and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Pour the cheesecake batter into a greased 9-inch springform pan. Drizzle caramel sauce over the top and swirl with a knife. Sprinkle toasted pecans evenly over the top.
- Bake at 325°F (160°C) for 45-50 minutes, or until the center is set. Allow the cheesecake to cool completely in the pan.
- Once the cakes and cheesecake are cooled, assemble the cake. Place one spice cake layer on a serving plate.
- Spread a layer of caramel sauce over the cake. Top with the cooled cheesecake layer.
- Place the second spice cake layer on top. Frost the entire cake with whipped topping.
- Drizzle additional caramel sauce over the whipped topping.
- Refrigerate for at least 2 hours before serving.
Notes
This cake is perfect for autumn celebrations and pairs wonderfully with a warm cup of cider!
- Prep Time: 40 minutes
- Cook Time: 50 minutes
