Caramel Apple Cheesecake Pie
Delightful Caramel Apple Cheesecake Pie combines creamy cheesecake with a sweet apple layer and crunchy streusel topping.
Equipment
- Food Processor
- Medium Bowl
- large bowl
- whisk
- spatula
- pastry cutter
- 9-inch pie dish
Ingredients
Crust
- 1.5 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 0.25 cups granulated sugar
- 6 Tablespoons unsalted butter melted
Streusel Topping
- 0.33 cups old-fashioned whole rolled oats
- 3 Tablespoons all-purpose flour (spooned & leveled)
- 3 Tablespoons packed light or dark brown sugar
- 0.5 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter cold and cubed
Apple Layer
- 2 cups apples (peeled, thinly sliced, and chopped)
- 1 Tablespoon packed light or dark brown sugar
- 1 teaspoon lemon juice
- 0.5 teaspoon ground cinnamon
- 2-3 Tablespoons salted caramel (plus more for topping)
Cheesecake Filling
- 12 ounces full-fat brick cream cheese softened to room temperature
- 0.5 cups packed light or dark brown sugar
- 3 Tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
Instructions
Preparation
- Preheat oven to 350°F (177°C). Have your ingredients ready and salted caramel prepared.
- Make the crust: Stir the graham cracker crumbs and granulated sugar together in a medium bowl, then stir in the melted butter.
- Pour the mixture into an ungreased 9-inch pie dish. Pat the crumbs down to make a compact crust.
- Bake the crust for 10 minutes. Continue with the next steps as the crust bakes.
- Make the streusel topping: Whisk the oats, brown sugar, cinnamon, and flour together, then cut in the chilled butter until coarse crumbs form.
- Prepare the apples: Mix apples, brown sugar, lemon juice, and cinnamon in a bowl.
- Make the filling: Beat cream cheese and brown sugar until smooth, then add sour cream, vanilla, and the egg, mixing until fully combined.
- Assemble the layers: Spread cheesecake filling into the crust, layer apples on top, drizzle with salted caramel, and sprinkle streusel.
- Lower oven temperature to 325°F (163°C) and bake the pie for 45 minutes.
- Cool the pie for 1 hour at room temperature, then chill in the refrigerator for at least 2 hours before serving.
- To serve, drizzle chilled pie with more salted caramel.
- Store leftover pie in the refrigerator or freezer for up to 5 days.
Notes
The first slice is typically harder to serve neatly; be careful with leftovers if they sit too long as the topping can soften.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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