Brandied Apple Cheesecake Cake
Indulge in the decadent fusion of fall flavors and creamy decadence with this Brandied Apple Cheesecake Cake. Featuring tender layers of moist vanilla cake and rich spiced cheesecake, this show-stopping dessert is topped with a crown of buttery, brandy-kissed apples and whipped cream frosting for the ultimate luxurious finish. Perfectly balanced with warm notes of cinnamon and nutmeg, each bite is a delightful contrast of sweetness and spice. Whether you’re celebrating a special occasion or craving an elevated autumn-inspired treat, this layered masterpiece is as stunning to behold as it is irresistible to taste. Serve it chilled for optimal flavor and texture, and watch it become the highlight of your dessert table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.75 cups Granulated sugar (for cake batter)
- 0.75 cups Unsalted butter (softened)
- 3 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar (for cheesecake layer)
- 1 pieces Large egg (for cheesecake layer)
- 0.5 cups Sour cream
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 cups Apples (peeled, cored, and diced)
- 0.5 cups Brown sugar
- 2 tablespoons Brandy
- 0.25 cups Heavy cream
- 1 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans and a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter base.
In a large bowl, cream together the softened butter and 1.75 cups granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry flour mixture to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the cake batter evenly between the two cake pans and smooth the tops. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
To make the cheesecake layer, beat together the cream cheese and 0.75 cups granulated sugar until smooth. Add the egg, sour cream, ground cinnamon, and ground nutmeg. Mix until blended and creamy.
Pour the cheesecake batter into the prepared springform pan. Bake for 35–40 minutes, or until the center is just set. Cool and refrigerate for at least 4 hours or until firm.
For the brandied apples, heat a skillet over medium heat. Add the diced apples, brown sugar, and brandy. Cook until the apples are tender and the liquid has thickened slightly, about 10 minutes. Allow to cool completely.
For the frosting, beat heavy cream and powdered sugar together until soft peaks form. Chill until ready to assemble.
To assemble the cake, place one cake layer on a serving plate. Spread a thin layer of frosting, then top with the chilled cheesecake layer. Spread another layer of frosting and place the second cake layer on top.
Frost the entire cake with the whipped cream frosting. Arrange the cooled brandied apples on top of the cake for garnish.
Chill the assembled cake for at least 2 hours before serving to allow the layers to set. Slice and enjoy!
Nutrition Facts
Calories |
8036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.8 g | 484% | |
| Saturated Fat | 226.2 g | 1131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1771 mg | 590% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 1084.2 g | 394% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 815.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1234 mg | 95% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2139 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
