This caramel apple pie cheesecake incorporates the best of an apple pie and cheesecake all rolled into one delicious treat!
This dessert is as heavenly as it sounds. It’s very rich and even for the sweetness addict one piece is enough. However,when you do eat it you will be in bliss. This desert can be a bit of a process but you won’t feel it and honestly is worth every second you spend on it. I have been making it for years and it has become a family favorite.
First start with the Caramel:
8tbs of Unsalted Butter
1/2 Heavy whipping cream
1 cup packed light brown sugar
You can use store bought but this deliciousness is one of a kind and I highly recommend taking the homemade route.
To make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel* (recipe below)
1 cup chopped pecans
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 evenly mixed. 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.
For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5 Granny Smith apples, peeled, cored and thinly sliced ( I have a heavy hand so mine come out thicker than they should.lol)
To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
Reduce the heat of the oven to 350° F.
For the cheesecake part:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice
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. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer 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.
And the Topping:
For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans (or walnuts)
Carefully remove the sides of the springform pan. For the Topping, 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 caramel sauce . Sprinkle with a handful of chopped nuts, if desired.