Apple Crumb Cheesecake Cake
Ingredients
- For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- For the Cheesecake Layer
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sour cream
- For the Apple Filling
- 2 large apples, peeled and diced
- 2 tbsp butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp all-purpose flour
- For the Crumb Topping
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ cup melted butter
- ¼ cup chopped pecans
- For the Caramel
- ½ cup caramel sauce
Instructions
Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment.
Whisk flour, baking powder, baking soda, salt, and cinnamon.
Beat butter and brown sugar until fluffy. Add eggs and vanilla.
Mix in the dry ingredients alternately with buttermilk until just combined.
For the cheesecake layer, beat cream cheese, sugar, egg, vanilla, and sour cream until smooth.
Cook the apples with butter, brown sugar, cinnamon, and flour for 4–5 minutes, until slightly softened.
Mix flour, brown sugar, cinnamon, melted butter, and pecans until crumbly.
Spread half the cake batter into the pan. Add the cheesecake mixture, followed by the cooked apples. Cover with the remaining cake batter.
Sprinkle generously with the crumb mixture.
Bake for 50–60 minutes, until the center is set and a toothpick inserted into the cake portion comes out clean.
Cool completely, then refrigerate for at least 2 hours.
Drizzle generously with caramel sauce before serving.
Tip: Chill the cake well before slicing—the cheesecake layer will become firm and the apple filling will stay beautifully in place.
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