Make the blondie

1. Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
2. Add the flour, baking powder, baking soda, cinnamon, apple pie spice and salt to a medium sized bowl and set aside.
3. Combine the butter and brown sugar in a large bowl. Add the vanilla extract, egg and egg white to large mixing bowl and mix together until well combined.
4. Add the dry ingredients and mix until well combined, but don’t over mix. Fold in the chopped apples.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out clean. Remove blondie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
6. Wash the pan, reassemble it and grease the sides of the pan. Add the cooled blondie back into the pan.

Make the cheesecake

1. When the blondie is completely cooled, make the cheesecake filling. In a large mixer bowl, beat the cream cheese and sugars together until well combined and smooth.
2. Add the caramel sauce and apple pie spice and beat until well combined and smooth. Set aside.
3. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
4. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
5. Top the cooled blondie with the cheesecake mixture and spread into an even layer, then put in the refrigerator until firm about 4-5 hours.

Make the cinnamon apples and serve

1. Once firm, remove the cheesecake from the springform pan. Smooth out the sides of the cheesecake with an offset spatula, if needed.
2. Make the cinnamon apples. Combine the apples, lemon juice, nutmeg, cinnamon, brown sugar and butter in a medium size saucepan. Stir to coat.
3. Cook over medium heat for 10-15 minutes, or until at preferred softness. Allow apples to cool for 15-20 minutes.
4. While the apples cool, make the whipped cream. Add the heavy whipping cream, powdered sugar, cinnamon and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
5. Pipe the whipped cream around the outer edge of the cheesecake (I used Ateco tip 844), then spoon the cooled apples onto the cheesecake. Drizzle with caramel sauce, if desired, then serve.
6. Store leftovers well covered in the fridge. Best if eaten within 3-4 days.