Servings: 8 to 10

Apple Spice Blondie: subheading: Apple Spice Blondie:
3/4 cup butter ¾ cup butter
1 1/2 cup brown sugar 1 ½ cup brown sugar
3 tsp vanilla 3 tsp vanilla
1 egg 1 egg
1 egg white 1 egg white
1 1/2 cup flour 1 ½ cup flour
1/2 tsp cinnamon ½ tsp cinnamon
3/4 tsp apple pie spice ¾ tsp apple pie spice
3/4 tsp baking powder ¾ tsp baking powder
1/4 tsp baking soda ¼ tsp baking soda
1/4 tsp salt ¼ tsp salt
1/2 apple, chopped ½ apple, chopped
 
Caramel Cheesecake: subheading: Caramel Cheesecake:
16 oz cream cheese, room temperature 16 oz cream cheese, room temperature
1/2 cup sugar ½ cup sugar
1/2 cup brown sugar ½ cup brown sugar
3/4 cup caramel sauce* ¾ cup caramel sauce*
1/2 tsp apple pie spice ½ tsp apple pie spice
4 oz cool whip 4 oz cool whip
 
Cinnamon Apples: subheading: Cinnamon Apples:
1 1/2 apples, thinly sliced 1 ½ apples, thinly sliced
2 tsp lemon juice 2 tsp lemon juice
pinch of nutmeg pinch of nutmeg
1 tsp cinnamon 1 tsp cinnamon
4 tbsp brown sugar 4 tbsp brown sugar
1 tbsp butter 1 tbsp butter
 
Cinnamon Whipped Cream: subheading: Cinnamon Whipped Cream:
1/2 cup heavy whipping cream ½ cup heavy whipping cream
1/4 cup powdered sugar ¼ cup powdered sugar
1/4 tsp cinnamon ¼ tsp cinnamon

Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
Add brown sugar and whisk to combine.
Add the vanilla, egg and egg white and whisk until incorporated
In another bowl, combine dry ingredients.
Slowly add dry ingredients to wet ingredients until combined.
Fold in finely chopped apples.
Pour batter into springform pan and bake for 30 to 33 minutes.
Allow to cool for about 5 minutes, then remove to finish cooling.
Make the caramel sauce and allow to cool completely.
Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
Add about ¾ cup of caramel sauce and apple pie spice and mix until combined.
Fold in Cool Whip.
Place blondie back into the springform pan.
Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3 to 4 hours.
Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
Add butter and cook apples on medium-high for about 15 to 20 minutes, or until at preferred softness.
Allow apples to cool for 10 to 15 minutes, then put on top of cheesecake.
To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10 to 15 minutes.
Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
Add powdered sugar and cinnamon and whip until it you get stiff peaks.
Pipe whipped cream around edges of cheesecake.
Drizzle more caramel sauce over finished cheesecake, if desired.

Recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You'll end up with leftover caramel.  Recipe for caramel sauce makes about 1 ½ cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You'll end up with leftover caramel.