Caramel Apple Cheesecake Coffee Cake

By srumbel

A thick swirl of caramel cheesecake filling and apple pie filling is sandwiched between two layers of light as air coffee cake. This breakfast treat is then topped with a crumb topping before being baked and then drizzled with a powdered sugar glaze. And if you’re feeling extra decadent, some drizzled caramel. This Caramel Apple Cheesecake Coffee Cake is the epitome of fall baked good perfection!
from melaniemakes.com

Ingredients

• Caramel Apple Cheesecake Filling
• 16 ounces cream cheese, softened
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• 1/2 cup sugar
• 1 teaspoon caramel extract
• 1 egg
• 20 ounces apple pie filling
• Coffee Cake
• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 teaspoon caramel extract
• 1 cup non-fat plain yogurt
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Crumble Topping
• 1/4 cup sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 3 tablespoons butter
• Glaze
• 1/2 cup powdered sugar
• 1 tablespoon milk
• caramel ice cream topping for garnish (if desired)

Details

Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350 degrees.

Caramel Apple Cheesecake Filling

In the bowl of an electric mixer, cream together cream cheese, sugar, egg and caramel extract on medium speed until well combined.
Scrape filling into a small bowl and set aside.

Coffee Cake

In the bowl of an electric mixer, cream together butter and sugar on medium speed.
Add egg, caramel extract and yogurt and mix until combined.
Add flour, baking powder, baking soda and salt and mix until just combined, being careful not to overmix.
Divide cake batter in half and spread half onto the bottom of a greased 9x13 pan.
Spread cheesecake filling evenly over top of cake batter.
Place dollops of apple pie filling over cheesecake filling.
Top with dollops of remaining cake batter.

Topping

In a small bowl, stir together sugar, flour and cinnamon. Using a pastry blender, cut butter into sugar and flour mixture until pieces are the size of peas.
Sprinkle topping over top of cake.
Bake for 40-45 minutes or until toothpick inserted into middle of cake removes cleanly. Allow to cool completely.

Glaze

In a small bowl, stir together powdered sugar and milk. If necessary, add additional milk to reach drizzling consistency.
Drizzle over top of cake.
If desired, drizzle each piece with caramel ice cream topping just prior to serving.

Serves: 12 pieces