Description
This Caramel Apple Cheesecake Pie combines a buttery crust, creamy cheesecake filling, spiced caramelized apples, and a rich caramel drizzle. It’s the ultimate fall dessert that’s sure to impress at gatherings or satisfy any sweet craving.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Apple Layer:
- 3 medium apples, peeled and thinly sliced (Granny Smith or Honeycrisp work well)
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: whipped cream or vanilla ice cream
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8–10 minutes. Remove from the oven and let cool.
Make the Cheesecake Layer:
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the egg and vanilla extract, mixing until just combined.
- Spread the cheesecake mixture evenly over the cooled crust.
Prepare the Apple Layer:
- In a skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes, stirring occasionally, until the apples are tender but not mushy.
- Arrange the cooked apple slices evenly over the cheesecake layer.
Bake the Pie:
- Bake in the preheated oven for 25–30 minutes, or until the cheesecake is set. Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.
Add the Topping:
- Drizzle the caramel sauce generously over the top of the pie before serving.
Notes
- Make Ahead: This pie can be made a day in advance and stored in the refrigerator. Add the caramel sauce just before serving.
- Nutty Addition: Sprinkle chopped pecans over the caramel for added crunch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.