Caramel Apple Cheesecake Pie

Kara and I first saw this recipe probably a year ago and we both instantly started drooling. But we put off making it for a couple of reasons. First, it seemed like a lot of steps–crust, caramel, nuts, cheesecake, whip cream. Who has time for all that? And second, we needed a place to take it because it’d be dangerous sitting idle in our fridge. Lucky for us Kara’s friend Melissa’s birthday gave us an excuse to try this recipe!

Because we’d been eyeing this cheesecake for so long we had really really high expectations. I’ve eaten a lot of cheesecake in my lifetime so this one had a lot to live up to. Plus we’re kind of food snobs…I admit it.Since we changed several parts of the recipe we were semi nervous about it not turning out. We decided not to use a springform pan and instead opted for 2 pie dishes. We also tried to simplify the recipe a bit. We skipped the pecans and the whip cream layer because those parts weren’t important to us, all we really cared about was the cheesecake layer, the crust and the caramel apples. And the original recipe called for a homemade caramel sauce but we went with our favorite store bought kind: Trader Joe’s Fleur de Sel Caramel Sauce. If you have not tried this caramel sauce you must do it. It’s. To. Die. For.So all in all this cheesecake was fabulous. I think Kara would agree that even though we eliminated a few steps the outcome was even better than we imagined. Since we got 2 pies out of this recipe we saved one for Thanksgiving dinner. Can’t wait!!

Caramel Apple Cheesecake Pie recipe pictures

Here’s what you’ll need

Pulse the Teddy Grahams in a food processor

Combine the crumbs and the melted butter

Press the crumbs into the pie dishes and bake until golden brown

Pour in a layer of caramel sauce then refrigerate

Melt butter in a skillet then add brown sugar, cinnamon and salt

Stir to combine

Add apples and toss to coat

Cook apples until tender and most of the liquid has reduced

Pour the apples on top of the caramel layer

Ok now for the cheesecake. Beat the cream cheese until smooth

Add the vanilla

In goes the lemon

And the eggs. Beat until smooth. Almost done.

Add the cheesecake on top of the apples. Spread evenly

After it has baked and cooled you can drizzle on some caramel sauce, if desired

Yum!

This is a great pie for Thanksgiving

Yield: 2 PiesIngredientsFor the Crust:¾ box Cinnamon Teddy Grahams6 tablespoons unsalted butter, meltedStore bought caramel sauce (we used Trader Joe’s Fleur de Sel Caramel Sauce)For the Apple Filling:5 tablespoons unsalted butter½ cup packed light brown sugar¼ teaspoon salt1 teaspoon cinnamon5-6 Granny Smith apples, peeled, cored and thinly slicedFor the Cheesecake:16 ounces cream cheese, at room temperature½ up granulated sugar2 teaspoons vanilla extract2 large eggs at room temperature2 tablespoons freshly squeezed lemon juiceDirectionsStart by making the crust. Preheat the oven to 375 degrees F. Lightly spray 2 9-inch pie dishes with cooking spray. Use a food processor to make crumbs out of the Cinnamon Teddy Grahams. Combine crumbs and melted butter in a medium bowl and stir until the crumbs are evenly moistened. Transfer the mixture to the prepared pie dishes and press evenly into the bottom and sides. Bake for 6-8 minutes, or until golden in color. Let cool for about 10 minutes.Once it’s cooled, pour a layer of caramel into the bottom of the crust. You can use about half a jar of caramel sauce for each pie but reserve about 2 tablespoons of the caramel sauce for the topping. Refrigerate the crust while you make the filling. Turn the oven down to 350 degrees F.To make the apple filling, melt the butter in a large skillet over medium heat. Add the brown sugar, salt and cinnamon and stir to combine. Cook until gently bubbling, about 1 minute. Add the apples and toss to coat. Cook until the apples are tender, and most of the liquid in the pan has been reduced, about 15-20 minutes. Allow the apples to cool for a few minutes then add them on top of the caramel layer.Next, start the cheesecake layer. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the vanilla, eggs and lemon juice and beat until incorporated and smooth, about 1-2 minutes. Pour the cheesecake batter over the apples and spread into an even layer. Bake until the cheesecake is set, about 30 minutes. Transfer to a wire rack and cool to room temperature, then refrigerate. Before serving, use a fork to drizzle on caramel sauce over the cheesecake, if desired.Source: adapted from Tracey’s Culinary Adventures

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Caramel Apple Cheesecake Pie

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