Instructions:

1. Preheat oven to 350°F. Generally grease a bundt pan with butter or shortening, or alternately coat liberally with nonstick spray. Set aside.
2. Prepare your cheesecake filling in the bowl of your stand mixer
3. In the bowl of your stand mixer fitted with the paddle mix the cream cheese and sugar together on medium speed for 1 minute until combined. Add in the vanilla, egg and flour and mix for 30-45 seconds, scraping the sides of the bowl as necessary until smooth. Transfer this mixture to another bowl and set aside.
4. Prepare the cake batter in the same bowl of your stand mixer fitted with the paddle attachment. Mix together the butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.
5. Add in the eggs, vanilla, baking soda, salt, and cinnamon and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
6. Turn the mixer to low and mix in the flour until just combined.
7. Stir in the apples until evenly incorporated.
8. Spread half of the batter into the prepared bundt pan. Make a well in the middle of the batter for the cheesecake filling.
9. Carefully spoon the cheesecake filling into the batter, trying your best not to let the cheesecake mixture touch the sides of the pan.
10. Spoon the remaining cake batter onto the cheesecake filling and spread gently to cover the cheesecake filling.
11. Bake for 55 – 60 minutes.
12. Allow the cake to cool in the pan for 20 minutes and then flip the pan onto a wire rack to cool completely.