Caramel-Apple-Cheesecake-Pie. Sounds amazing doesn’t it? Well, let me tell you, it is every bit as amazing as it sounds! Apples sautéed in brown sugar and butter, rich and creamy cheesecake, fresh whipped cream, caramel and pecans all layered in a graham cracker crumb crust. How could it not be delicious?
I made this for my mother-in-law’s birthday and I have a feeling we will be seeing it again at Thanksgiving. One note about this recipe though. The original instructions stated that the cheesecake layer was done when a knife inserted in the center comes out clean. Well, after the 30 minutes of recommended baking time, the knife was nowhere near clean. I should have gone with my gut and pulled it out, since the crust was beginning to look very brown, but left it in another 5 minutes. After that 5 minutes, the crust became too brown and the knife was still not coming out clean. I ended up throwing the whole thing away and starting again, so I have removed that little tidbit of info from the instructions. Otherwise, this is a great recipe for a fantastic fall dessert!
Caramel Apple Cheesecake Pie
- 1½ cups graham cracker crumbs
- 3 tbsp. sugar
- ½ tsp. cinnamon
- 5 1/3 tbsp. unsalted butter, melted
- ½-¾ cup caramel
- 1 cup chopped pecans
- 5 tbsp. unsalted butter
- ½ cup light brown sugar, tightly packed
- ¼ tsp. salt
- 1 tsp. cinnamon
- 5-6 Granny Smith apples, peeled, cored and thinly sliced
- 8 oz. cream cheese
- ¼ cup sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 tbsp. freshly squeezed lemon juice
- ¾ cup heavy cream
- 3-4 tbsp. confectioners’ sugar
- ¼-½ cup caramel
- chopped pecans
To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake for about 30 minutes, or until the cheesecake appears mostly set. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.
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P.P.S. I am submitting this to TidyMom’s Love the Pie link-up!