Salted Caramel Apple Cheesecake Pie

Preheat oven to 375 degrees F.

Make the Crust: Whisk together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and use a fork to mix until all crumbs are moistened. Press into a 9-inch springform pan or 10-inch pie plate, covering the bottom and two-thirds up the sides. Bake for 6 to 8 minutes, until golden. Cool for 10 minutes.

Pour the salted caramel sauce over the bottom of the crust, spread evenly. Sprinkle chopped pecans over the caramel. Refrigerate while preparing apples.

Reduce oven temperature to 350 degrees F.

Make the Apples: Melt butter in a skillet, add brown sugar, cinnamon, and salt; stir until bubbling. Add apples and coat with the mixture. Cook until apples are tender and liquid has evaporated, about 15 to 20 minutes. Cool for 10 minutes, then add to the pan over the caramel-pecan layer. Refrigerate.

For the Cheesecake: Beat cream cheese and sugar until smooth. Add egg, beat until combined. Add lemon juice and vanilla, beat until smooth. Pour over apples, smooth out. Bake until set, about 30 minutes. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Make the Whipped Cream: Whip heavy cream and powdered sugar until stiff peaks form.

Garnish and Serve: Remove springform pan sides. Spread whipped cream over cheesecake. Dollop caramel sauce on top, swirl with a knife. Sprinkle chopped pecans on top. Serve immediately. Refrigerate leftovers.