Homemade Caramel Apple Cheesecake

For The Apple Spice Blondie Crust ¾ Cup Butter, Melted 1½ Cups Brown Sugar 3 Tsp Vanilla 2 Eggs 1½ Cups Flour ½ Tsp Cinnamon ¾ Tsp Apple Pie Spice ¾ Tsp Baking Powder ¼ Tsp Baking Soda ¼ Tsp Salt ½ Apple, Finely Chopped For The Homemade Caramel Sauce ¼ Cup (1/2 Stick) Butter ½ Cup Brown Sugar 5 Tablespoons Heavy Cream For The Caramel Cheesecake 16 Oz. Cream Cheese, Softened ½ Cup White Sugar ½ Cup Brown Sugar ¾ Cup Caramel Sauce (See recipe below) ½ Tsp Apple Pie Spice

4 Oz Extra Creamy Cool Whip For The Cinnamon Apples 1½ Apples, Thinly Sliced 2 Tsp Lemon Juice 1 Tsp Cinnamon 4 Tbsp Brown Sugar 1 Tbsp Butter For The Cinnamon Whipped Cream ½ Cup Heavy Whipping Cream ¼ Cup Powdered Sugar ¼ Tsp Cinnamon

For The Blondie Crust Grease a 9 inch cake pan. Preheat oven to 350 degrees F. In a large bowl mix melted butter and brown sugar. Stir in vanilla,eggs,cinnamon, apple pie spice,salt, baking powder, and baking soda. Gradually stir in flour, stirring until just combined. Stir in apples. Pour blondie batter into pan, and bake for 30-35 minutes. Cool. For The Caramel Sauce In a small sauce pan melt butter. Whisk in brown sugar and heavy cream, stirring constantly until fully dissolved.

Bring to a boil and boil for 3 minutes. For the Cheesecake Mix cream cheese and sugars together until smooth. Stir in apple pie spice, ¾ cup of caramel sauce, and cool whip. Evenly spread cheesecake over the blondie. Refrigerate around 3-4 hours or until firm. For The Cinnamon Apples In a medium sauce pan combine brown sugar, lemon juice, nutmeg, and cinnamon. Add apples and toss to coat.

Add butter and cook for 15-20 minutes or until soft. Cool and then place on top of the cheesecake. For The Cinnamon Whipped Cream Freeze a metal bowl. Whip heavy whipping cream until stiff peaks form. Fold in powdered sugar, and cinnamon. Pipe around edges of cheesecake. Drizzle remaining caramel sauce over the top of the cheesecake.