Salted Caramel Apple Cheesecake Pie

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brown eyed baker

Total Time

6 hrs 20 mins

Prep Time

1 hr 20 mins

Cook Time

1 hr

Rating

(21)

Ingredients

8-10 servings

For the Crust:
1½ cups (126g) graham cracker crumbs, about 12 full graham crackers
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
⅓ cup (75.67g) unsalted butter, melted
For the Caramel-Pecan Layer:
¾ cup (169.5g) salted caramel sauce
1 cup (99g) chopped pecans
For the Apples:
5 tablespoons unsalted butter
½ cup (110g) light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
5 Granny Smith apples, peeled, cored, and thinly sliced
For the Cheesecake:
8 ounces (226.8g) cream cheese, at room temperature
¼ cup (50g) granulated sugar
1 egg, at room temperature
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the Whipped Cream:
¾ cup (178.5ml) heavy cream
3 tablespoons powdered sugar
For the Garnish:
Salted caramel sauce
Chopped pecans

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Preparation

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Step 1

Preheat oven to 375 degrees F.

Step 2

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.

Step 3

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

Step 4

Reduce oven temperature to 350 degrees F.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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.