Caramel Apple Cheesecake Pie

Let me just say, without finding Annie’s blog, I’m not sure my love of baking would have blossomed quite as much as it has.  She is inspiring to say the least!  When I saw this recipe while perusing one almost-fall afternoon back in early September, my mouth fell open.  I knew I needed to make this awesome dessert and as soon as possible.  Luckily we were having a big family dinner later on that week, so I jumped at the chance.  While a bit time consuming, it’s totally do-able and worth every minute it takes to make.

layers of goodness

You will need…
For the crust:
1½ cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon cinnamon
5 tablespoons unsalted butter, melted
¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tablespoons unsalted butter
½ cup light brown sugar, tightly packed
¼ teaspoon salt
1 teaspoon cinnamon
6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. package cream cheese
¼ cup sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
4 tablespoons powdered sugar
¼ cup caramel
handful chopped pecans

Preheat the oven to 375° F.

For the crust – Line the bottom of a 9-inch round springform pan with parchment paper.  Pulse the graham crackers in a food processor quickly to grind them up.  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.  Pop in the refrigerater while you prepare the filling.

For 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 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 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.

Before serving – 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 (being careful not to overbeat.)  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.  Sprinkle with a handful of chopped pecans and voila!

Welcome fall…I will now be celebrating your fantastic ingredients in every dessert and breakfast I make until December 1st.

Serves: 10+
Time: 1 hour 20 minutes (plus 4 hours refrigeration)
From: Annie’s Eats via Ezra Pound Cake

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One Comment

  1. Posted October 5, 2011 at 1:04 pm | Permalink

    So glad you enjoyed this! One of our favorite fall desserts, for sure.

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