Caramel Apple Cheesecake Cake: A Decadent Fall Dessert

In a medium bowl, combine the chopped apples, sugar, cinnamon, and lemon juice. Toss to coat the apples and set aside.
Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, prepare the cake batter according to the package instructions, combining the cake mix, melted butter, water, eggs, and vanilla extract. Mix until smooth.
Pour half of the cake batter into the prepared cake pan, spreading it evenly across the bottom.
Prepare the Cheesecake Layer:

In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and flour until fully combined.
Pour the cheesecake mixture over the cake batter in the pan, spreading it evenly.
Add the Apple Layer:

Spoon the prepared apple mixture on top of the cheesecake layer, spreading it out evenly.
Bake the Cake:

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown, and the cheesecake layer should be set.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the Caramel Sauce:

In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves. Bring the mixture to a simmer and cook for 2-3 minutes.
Stir in the heavy cream, vanilla extract, and a pinch of salt. Let the caramel sauce simmer for another 2 minutes, stirring occasionally until smooth. Remove from heat and allow it to cool slightly.
Assemble the Cake:

Once the cake has cooled, drizzle the warm caramel sauce over the top. You can garnish with extra chopped apples or whipped cream if desired.
Serve and Enjoy:

Slice the cake into wedges and serve with additional caramel sauce, if desired.
Serving and Storage Tips: