Description
This Caramel Apple Cheesecake Pie is the ultimate fall dessert! It combines a buttery graham cracker crust, creamy cheesecake filling, spiced cinnamon apples, and a rich caramel drizzle. The perfect balance of textures and flavors makes this an irresistible treat for any occasion.
Ingredients
Units
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Apple Layer:
- 2 medium apples, peeled and diced (Granny Smith or Honeycrisp)
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon lemon juice
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom and sides of the pie pan. Bake for 8 minutes, then let cool.
- Make the cheesecake layer: Beat cream cheese, sugar, and vanilla until smooth. Mix in the egg until just combined. Spread over the cooled crust.
- Prepare the apples: Toss diced apples with sugar, cinnamon, and lemon juice. Evenly spread over the cheesecake layer.
- Make the streusel topping: Mix flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle over the apples.
- Bake for 35-40 minutes, until the cheesecake is set and the streusel is golden brown.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Drizzle with caramel sauce before serving. Enjoy!
Notes
- For extra crunch, add ¼ cup chopped pecans to the streusel topping.
- If using homemade caramel, let it cool slightly before drizzling.
- Serve with whipped cream or vanilla ice cream for extra indulgence.