Cheesecake Filled Apple Cake

The recipe Cheesecake Filled Apple Cake can be made in roughly 1 hour and 15 minutes. This recipe serves 10. One portion of this dish contains around 10g of protein, 39g of fat, and a total of 839 calories. For $1.38 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 6994 foodies and cooks. Head to the store and pick up salt, confectioners' sugar, milk, and a few other things to make it today. It works well as a side dish. It is brought to you by Cinnamon Spice and Everything Nice. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 47%. Try Apple Pie Cheesecake Filled Cones, Cheesecake Filled Chocolate Bundt Cake, and White Chocolate Cheesecake Filled Key Lime Bundt Cake for similar recipes.

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

3 cups peeled and finely chopped apples (about 1 + 1/2 pounds) (I used Fuji)

1 teaspoon baking soda

1/2 cup firmly packed light brown sugar

1 cup firmly packed light brown sugar

1/4 cup (4 tablespoons) butter

1/4 cup (4 tablespoons) butter, softened

3/4 cup canola oil

1 cup confectioners' sugar

1 large egg

3 large eggs, lightly beaten

2 tablespoons all-purpose flour

3 cups all-purpose flour

1/2 cup granulated sugar

1 cup granulated sugar

1/2 teaspoon ground allspice

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 (8 ounce) package regular or light cream cheese, softened

3 tablespoons milk

1 cup finely chopped pecans or walnuts

1 teaspoon salt

3/4 cup unsweetened applesauce

1 teaspoon vanilla extract

walnut/pecan halves, optional for decorating the top

Equipment:

mixing bowl

kugelhopf pan

whisk

oven

toothpicks

wire rack

sauce pan

frying pan

Cooking instruction summary:

Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined. Preheat oven to 350 F. Grease and flour a 14-cup Bundt pan.In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides. Garnish with walnuts or pecans if desired.Keep leftovers refrigerated and bring to room temperature for serving.

 

Step by step:


1. Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined. Preheat oven to 350 F. Grease and flour a 14-cup Bundt pan.In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.

2. Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly.

3. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides.

4. Garnish with walnuts or pecans if desired.Keep leftovers refrigerated and bring to room temperature for serving.


Nutrition Information:

Quickview
835k Calories
9g Protein
39g Total Fat
115g Carbs
4% Health Score
Limit These
Calories
835k
42%

Fat
39g
60%

  Saturated Fat
10g
65%

Carbohydrates
115g
38%

  Sugar
81g
91%

Cholesterol
111mg
37%

Sodium
570mg
25%

Get Enough Of These
Protein
9g
19%

Manganese
0.84mg
42%

Selenium
21µg
31%

Vitamin B1
0.4mg
27%

Vitamin E
3mg
25%

Folate
90µg
23%

Vitamin B2
0.37mg
22%

Iron
2mg
16%

Phosphorus
157mg
16%

Vitamin K
14µg
14%

Fiber
3g
13%

Vitamin B3
2mg
13%

Copper
0.24mg
12%

Vitamin A
553IU
11%

Calcium
101mg
10%

Vitamin B5
0.86mg
9%

Potassium
277mg
8%

Magnesium
31mg
8%

Zinc
1mg
8%

Vitamin B12
0.43µg
7%

Vitamin B6
0.12mg
6%

Vitamin D
0.69µg
5%

Vitamin C
2mg
3%

covered percent of daily need
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