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Caramel Apple Cheesecake Pie

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This pie features a buttery graham cracker crust layered with creamy cheesecake, spiced apples, and a generous drizzle of caramel sauce. It’s a perfect dessert for any occasion, especially during the fall season.

Ingredients

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For the Crust:

  • 1½ cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • â…“ cup unsalted butter, melted

For the Caramel-Pecan Layer:

  • ¾ cup caramel sauce
  • 1 cup chopped pecans

For the Apple Filling:

  • 5 tablespoons unsalted butter
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 Granny Smith apples, peeled, cored, and thinly sliced

For the Cheesecake Layer:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Whipped Cream Topping:

  • ¾ cup heavy cream
  • 3 tablespoons powdered sugar

For Garnish:

  • Additional caramel sauce
  • Chopped pecans

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 375°F (190°C).
    • In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until all crumbs are moistened.
    • Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan.
    • Bake for 6-8 minutes until golden brown. Let cool for 10 minutes.
  2. Add Caramel-Pecan Layer:
    • Pour the caramel sauce over the cooled crust and spread evenly.
    • Sprinkle chopped pecans over the caramel layer.
    • Refrigerate the crust while preparing the apple filling.
  3. Prepare the Apple Filling:
    • In a large skillet over medium heat, melt the butter.
    • Add brown sugar, cinnamon, and salt; cook until bubbling, about 1 minute.
    • Add apple slices and toss to coat. Cook until apples are tender and most of the liquid has evaporated, about 15-20 minutes.
    • Let the mixture cool for 10 minutes, then pour over the caramel-pecan layer in the crust.
  4. Prepare the Cheesecake Layer:
    • Reduce oven temperature to 350°F (175°C).
    • In a mixing bowl, beat cream cheese and granulated sugar on medium speed until smooth.
    • Add the egg, lemon juice, and vanilla extract; beat until fully incorporated and smooth.
    • Pour the cheesecake batter over the apple layer, spreading it evenly.
  5. Bake:
    • Bake for 30 minutes, or until the cheesecake is set and doesn’t jiggle in the center.
    • Remove from oven and let cool to room temperature.
    • Refrigerate for at least 4 hours or overnight.
  6. Prepare Whipped Cream Topping:
    • In a mixing bowl, whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form.
  7. Assemble and Serve:
    • Remove the sides of the springform pan.
    • Spread the whipped cream over the cheesecake layer.
    • Drizzle additional caramel sauce on top and sprinkle with chopped pecans.
    • Slice and serve.

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • Store leftovers in the refrigerator for up to 3 days.

Find it online: https://recipe.newsvks.com/caramel-apple-cheesecake-pie/