Chai Caramel Latte Cheesecake
plus maple pecan sticky buns & cream cheese apple crumb cake
happy friday! here’s what’s new (& updated) on fresh bean bakery this week -
chai caramel latte cheesecake - new
The new recipe of the week is this chai caramel latte cheesecake and it’s *loaded* with all of those flavors in the title. If you love to add an espresso shot to your chai latte (aka a dirty chai), this cheesecake is perfect for you. Here’s the rundown -
shortbread crust: the bottom of this cheesecake is a chai-spiced shortbread cookie crust that comes together super easily.
coffee cheesecake: a super creamy and rich cheesecake made with dark brown sugar. We’ll infuse the heavy cream with crushed espresso beans so you get a ton of rich coffee flavor in every bite.
chai caramel sauce: my favorite easy & delicious salted caramel sauce but with a little twist. Just like with the cheesecake, we’re gonna infuse the heavy cream - but with chai!
crumble topping: the crumble topping is the same as the shortbread crust, just crumbled up and placed on top - so there’s no need for any extra bowls! :)
maple pecan sticky buns - updated
This recipe got a tiny update and a little picture refresh. If you haven’t had maple pecan sticky buns, they’re essentially cinnamon rolls..but way better. They’re made with my classic milk bread brioche dough that’s so soft and fluffy, filled with all your classic cinnamon roll mix-ins, and then they’re baked on top of a maple pecan caramel. Of course I love my standard cinnamon rolls but honestly…why have regular cinnamon rolls when these exist.
cream cheese apple crumb cake - updated
This recipe got scaled down & a little recipe update. I have a few 9” cakes on my blog that I feel like don’t truly encapsulate being “small batch” so I’m very slowly working on scaling them down to 7” cakes. Buuut don’t worry if you like the bigger batches, you can just multiply the recipe by 1.5x and put it in a 9” or 10” cake pan if desired :)
But anyways, here’s the run down for this delicious fall crumb cake -
butter cake: a super moist & buttery vanilla cake holds all of these delicious layers together.
cheesecake filling: it’s called a cream cheese apple crumb cake, but the cream cheese layer is a cheesecake layer. It’s made with all your standard cheesecake ingredients and is sweet, tangy, creamy, and delicious.
spiced apples: there’s a ton of sliced & brown sugar cinnamon spiced apples on top of the cake.
streusel: because a crumb cake simply isn’t complete without streusel.
Fair warning, this recipe does require a decent amount of bowls and prep but (and of course I’m biased here) it’s so worth it. If you want to split up the work a little bit, you can make the cheesecake filling, apple layer & streusel the night before making and baking the cake. Just add a little splash of lemon or lime juice in with the apples & make sure they’re covered really tight. Keep the apples & cheesecake filling in the fridge and the streusel out at room temp until you’re ready to bake the cake!
..aaand that’s all for this week! Thank you so much for reading and following along! Next week I’ll have all the usual newsletter contents for you plus a little round up of my thanksgiving desserts, just in case you still need some inspo :)
happy baking!
♡ erin