Caramel Apple Cheesecake Pie

It’s finally starting to feel like fall! Even though the season officially started a couple of weeks ago, up until last week, we were still having pretty summery weather here in Cleveland. It’s been pretty chilly the past few days though, and the cold weather has put me in the mood to bake some of my favorite fall desserts 🙂

But being the incredibly indecisive person that I am, I could not decide what to bake. Pumpkin bread? Apple coffee cake? Cranberry orange muffins? Pecan bars? Sweet potato pie? There were wayyy too many options, and I just couldn’t choose. Also, I felt like making something a little different, and that’s why I got SO excited when I came across this recipe for Caramel Apple Cheesecake Pie.

It has caramel, nuts, sauteed apples, cheesecake, and whipped cream all in one cinnamony graham cracker crust. How could it not be wonderful? This pie is SO GOOD, you guys. Please don’t let my awful pictures deter you from making it because it is seriously yummy.

The recipe calls for pecans and Granny Smith apples, but I didn’t have either of those things, so I just used almonds and Fuji apples, and it still turned out spectacular. Making this pie is a little time consuming, but it is SO worth it. Make it for a potluck, Thanksgiving dessert, or just for yourself because it is that good 🙂

Note: I made my own caramel using this delicious recipe from the Pioneer Woman.

Caramel Apple Cheesecake Pie

Source: adapted from Ezra Pound Cake, originally from MiMi Hodge, as seen on Annie’s Eats

Ingredients

 
For the crust:
1½ cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon cinnamon
5 1/3 tablespoons unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans (I used almonds)

For the apple filling:
5 tablespoons unsalted butter
½ cup light brown sugar (I reduced to 1/4 cup, since I used Fuji apples)
¼ teaspoon salt
1 teaspoon. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced (I used Fuji apples)

For the cheesecake:
8 ounces cream cheese (room temperature)
¼ cup sugar
1 teaspoon. vanilla extract
1 large egg
1 tablespoon freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tablespoons. confectioners’ sugar
¼-½ cup caramel

Directions

 
1. 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 thoroughly combined .  

2. 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.

3. To make the apple filling, melt the butter in a large skillet over medium heat.  Add the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Add in the apple slices and toss to coat.  Cook over medium heat, stirring occasionally, until tender and most of the liquid has been reduced, about 15-20 minutes.  Remove from heat and pour into the graham cracker crust.

4. 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.   Add the vanilla, egg and lemon juice and beat until fully incorporated and smooth, 1-2 minutes.  

5. Spread the cheesecake filling evenly over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

6. After the pie is chilled, 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. 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. Cut into slices and serve.

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8 Comments

Filed under Dessert, Pies

8 responses to “Caramel Apple Cheesecake Pie

  1. chanmi :)

    totally worth the all day baking. absolutely delicious!!!

  2. June in Ireland

    This looks heavenly. And when I try out this recipe, the experience from start to finish will most definitely be me, baking blissfully. Thanks for sharing.

  3. oh my gosh, that sounds like heaven!

  4. hanjoon

    very pretty 🙂 the crust is so amazing!

  5. Caramel Apple Cheesecake Pie??? How can you combine so many wonderful words into one dessert? It looks delicious!

  6. This sounds delicious!

  7. Pingback: Pumpkin Roll « Blissful Baking

  8. Forget apple pie – decadence at its height!

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