Caramel apple brownie cheesecake

Recipe steps

Toast the pecans

Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet and toast for 7-8 minutes until fragrant and lightly browned, turning once. Let cool and roughly chop.

Prepare the springform pan

Reduce oven to 325°F. Grease and flour a 9-inch springform pan. Evenly distribute the chopped pecans on the bottom.

Make the cheesecake layer

Beat cream cheese, white sugar, and 3 tsp vanilla extract with mixer until creamy. Add the 3 eggs one at a time, mixing briefly after each addition just until incorporated.

Make the brownie batter

In a separate bowl, mix brown sugar, melted butter, and the remaining egg. Stir in flour, cinnamon, baking powder, and salt. Gently fold in the diced apples.

Layer and bake

Spread brownie batter in the prepared pan and smooth the top. Carefully spread the cream cheese mixture over it. Bake at 325°F for about 70 minutes until the surface is firm.

Cool down

Remove from oven and carefully run a knife around the edge to loosen the cake. Cool completely in the pan on a wire rack (about 2 hours) before removing from pan.

Make the caramel apple topping

In a large skillet, melt butter, add sugar and lemon juice. Simmer for 5-6 minutes, stirring constantly, until mixture turns golden brown. Add apple slices and caramelize for another 15-18 minutes. Cool for 20 minutes.

Make the caramel sauce

Bring brown sugar, butter, cream, and honey to a boil in a saucepan. Let bubble for 2 minutes, stirring constantly. Remove from heat, stir in vanilla, and cool for 15 minutes.

Serve

Distribute the apple topping on the cheesecake and drizzle with half the caramel sauce. Keep the remaining sauce for serving.

Tips and variations

• Be sure to use tart apples like Granny Smith or Boskoop - they hold their shape when baking and perfectly balance the sweetness.
• The cheesecake can be made wonderfully a day ahead. Add the topping and sauce just before serving.
• No pecans on hand? Walnuts or toasted hazelnuts work just as well.