Salted Caramel Apple Cheesecake Pie

Salted Caramel Apple Cheesecake Pie

I don’t make or eat caramel apples during any other time of year, but once the chilly weather rolls in, I can’t wait to sink my teeth into them! Along with the avalanche bark that my Chief Culinary Consultant and I picked up at Rocky Mountain Chocolate Factory last Friday, we also snatched up a buckeye caramel apple. The combination of apples and caramels is such a natural marrying of flavors, and one that I cannot resist in any baked form. I’ve seen tons of salted caramel apple bars, caramel apple pies, and the list goes on and on. This one, however, stopped me in my tracks.

Ingredients

  • For the Crust:
  • 1½ cup graham cracker crumbs (about 12 full graham crackers)
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup unsalted butter, melted
  • For the Caramel-Pecan Layer:
  • ¾ cup salted caramel sauce
  • 1 cup chopped pecans
  • For the Apples:
  • 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:
  • 8 ounces cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 1 egg, at room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • For the Whipped Cream:
  • ¾ cup heavy cream
  • 3 tablespoons powdered sugar
  • For the Garnish:
  • Salted caramel sauce
  • Chopped pecans
Read the whole recipe on Brown Eyed Baker