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Caramel Apple Cheesecake Pie Recipe

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4.3 from 2 reviews

This delicious Caramel Apple Cheesecake Pie combines a buttery graham cracker crust with creamy cheesecake filling, topped with tender cinnamon-spiced apples, a rich salted caramel drizzle, and a crunchy oat streusel. Baked to perfection with a golden crust and chilled before serving, it’s the ideal dessert for autumn or any special occasion.

Ingredients

Crust

  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/4 cup (50g) granulated sugar
  • 6 Tablespoons (85g) unsalted butter, melted

Streusel Topping

  • 1/3 cup (28g) old-fashioned whole rolled oats
  • 3 Tablespoons (24g) all-purpose flour (spooned & leveled)
  • 3 Tablespoons (40g) packed light or dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons (28g) unsalted butter, cold and cubed

Apple Layer

  • 2 cups (250g) peeled, thinly sliced, and chopped apples
  • 1 Tablespoon (13g) packed light or dark brown sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2–3 Tablespoons salted caramel (plus more for topping)

Cheesecake Filling

  • 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 Tablespoons (45g) sour cream
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature

Instructions

  1. Preheat oven: Preheat your oven to 350°F (177°C). Ensure all your ingredients and salted caramel are prepared before starting.
  2. Make the crust: If using whole graham crackers, grind them into fine crumbs with a food processor or blender. In a medium bowl, combine graham cracker crumbs and granulated sugar, then stir in melted butter until mixture is thick and sandy. Press the crumbs evenly into an ungreased 9-inch pie dish, covering the bottom and sides without packing too hard to avoid a tough crust.
  3. Bake the crust: Bake the crust for 10 minutes to set it while you prepare the other components.
  4. Prepare streusel topping: In a medium bowl, whisk oats, brown sugar, cinnamon, and flour together. Cut in the cold cubed butter with a pastry cutter, two forks, or hands until the mixture resembles coarse crumbs. Chill this streusel mixture in the refrigerator.
  5. Prepare the apples: In another bowl, toss peeled, thinly sliced, and chopped apples with brown sugar, lemon juice, and cinnamon. Set aside to macerate.
  6. Make the cheesecake filling: Using a handheld or stand mixer with paddle attachment, beat softened cream cheese and brown sugar on medium-high for about 3 minutes until smooth and creamy. Scrape the bowl as needed. Add sour cream and vanilla extract, mixing until fully combined and smooth. Finally, add the egg and beat on medium just to combine; whisk by hand if lumps remain.
  7. Assemble the pie: Spread cheesecake filling into the baked crust evenly using a spatula. Layer the prepared apples evenly over the cheesecake. Drizzle salted caramel generously over the apples and sprinkle the chilled streusel topping evenly over all.
  8. Bake the pie: Lower oven temperature to 325°F (163°C). Bake the pie for 45 minutes, or until the center is nearly set but still slightly wobbly. To prevent crust edges from burning, tent the pie loosely with aluminum foil or use a pie crust shield during the last 10–15 minutes.
  9. Cool and chill: Let the pie cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 2 hours or up to 2 days to fully set. Cover if chilling longer than a few hours.
  10. Serve: Before serving, drizzle additional warmed salted caramel over the chilled pie. Use a sharp knife wiped clean between slices for neat servings. Note the first slice may be less tidy than subsequent ones.
  11. Store leftovers: Store leftover pie covered in the refrigerator or freezer for up to 5 days.

Notes

  • Use full sheet graham crackers for best crust texture; grind finely for even crust.
  • Do not overpack the crust to prevent hardness; gentle pressing is sufficient.
  • Chilling the streusel topping helps maintain its coarse texture during baking.
  • The pie center should remain slightly wobbly after baking but will firm up during chilling.
  • Warm the salted caramel before drizzling as it solidifies when cold.
  • For best slicing, wipe the knife clean between each cut to maintain clean edges.
  • The pie can be made ahead and chilled up to two days before serving for convenience.

Find it online: https://cookedbygrace.com/caramel-apple-cheesecake-pie-recipe/