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.

Apples… caramel… CHEESECAKE… nuts… fresh whipped cream.

It’s the holy grail of caramel apple desserts, and I couldn’t go another day without making it.

While this dessert has a long name and a seemingly endless list of ingredients, it’s actually rather simple to make. A classic graham cracker crust is pressed into a springform pan (or into a large, deep-dish pie dish). Then, a general layer of homemade salted caramel is spread on the bottom of the crust and sprinkled with chopped pecans. Thinly sliced Granny Smith apples are sauteed in a mixture of butter, brown sugar and cinnamon, cooked down until they are incredibly soft. Add those to the pan, then mix together the cheesecake layer and pour it over top. Once it’s cooled to room temperature, the pie should be refrigerated for at least a few hours, preferably overnight, allowing the flavors to set and meld together.

The result is an insanely delicious pie that tastes like a combination of some of the best fall desserts. The caramel and pecan layer on the bottom has a similar flavor to pecan pie, followed by apple pie, then cheesecake, then a cream pie topping with the fresh whipped cream. It’s utterly amazing and a dessert not to be missed. This is perfect if you’re looking for something a little outside of the box when it comes to Thanksgiving dessert!

One year ago: Sweet Potato Pie
Two years ago: Pumpkin Pie
Three years ago: Fallen Chocolate Cakes

Salted Caramel Apple Cheesecake Pie

Yield: 8 to 10 servings

Prep Time: 1 hour 20 minutes

Cook Time: 40 minutes

Total Time: 6 hours

A fabulous layered pie with a graham cracker crust, caramel, pecans, apples and cheesecake, topped with fresh whipped cream, more caramel and pecans.

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

Directions:

1. Preheat oven to 375 degrees F.

2. Make the Crust: Whisk together the graham cracker crumbs, sugar and cinnamon. Add the melted butter and use a fork to toss the mixture together until all of the crumbs are evenly moistened. Dump the crumbs into a 9-inch springform pan or a 10-inch pie plate and press them into an even layer over the bottom and two-thirds of the way up the sides of the pan. Bake for 6 to 8 minutes, or until golden brown. Allow to cool for 10 minutes.

3. Pour the salted caramel sauce over the bottom of the crust, gently spreading it into an even layer. Sprinkle the chopped pecans evenly over top of the caramel layer. Place the pan in the refrigerator while the apples are prepared.

4. Reduce oven temperature to 350 degrees F.

5. Make the Apples: Melt the butter in a 12-inch skillet, then add the brown sugar, cinnamon and salt, stirring to combine. Cook the mixture until it is gently bubbling, about 1 minute. Add the apples to the pan and toss to coat with the butter mixture. Cook until the apples are very tender and just about all of the liquid has been evaporated, 15 to 20 minutes, stirring occasionally. Allow to cool for 10 minutes, then add to the pan on top of the caramel-pecan layer, spreading the apples into an even layer. Return the pan to the refrigerator.

6. For the Cheesecake: Using an electric mixer, beat the cream cheese and sugar on medium speed until completely smooth. Add the egg and beat until completely combined. Add the lemon juice and vanilla extract, and beat until completely smooth, another 1 to 2 minutes. Pour the cheesecake batter over the apples in the pan, smoothing it into an even layer. Bake until the cheesecake is set and doesn't jiggle in the middle, about 30 minutes. Transfer the pan to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or overnight.

7. Make the Whipped Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip together the heavy cream and powdered sugar on medium-high speed until stiff peaks form.

8. Garnish and Serve the Pie: Remove the sides of the springform pan. Spread the whipped cream evenly over the top of the cheesecake layer. Dollop spoonfuls of the caramel sauce on top of the whipped cream and, using a butter knife or offset spatula, gently swirl the caramel into the whipped cream. Sprinkle additional chopped pecans on top. Serve immediately. Cover and refrigerate any leftovers.

Note: You can substitute store-bought caramel sauce for the homemade salted caramel, if you prefer.

(Recipe adapted from Mimi Hodge; originally seen on Tracey's Culinary Adventures)

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110 Responses to “Salted Caramel Apple Cheesecake Pie”

  1. amanda @ fake ginger on November 12, 2012 at 12:08 am

    I’m drooling on my keyboard. This is the most perfect thing I’ve ever seen.

    Reply

  2. Averie @ Averie Cooks on November 12, 2012 at 1:50 am

    Omg the “Thinly sliced Granny Smith apples are sauteed in a mixture of butter, brown sugar and cinnamon, cooked down until they are incredibly soft.” — that picture of them, literally gooey, drippy, and oozing, that is what my dreams are made of! The whole thing looks amazing, Michelle. I can tell you really took your time with the photos, the recipe, the whole thing – fabulous!

    Reply

  3. Katie @ Blonde Ambition on November 12, 2012 at 2:52 am

    This is an posey gooey caramelly dream! What a perfect fall pie…and totally not super intimidating to make either!

    Reply

  4. Katie @ Blonde Ambition on November 12, 2012 at 2:52 am

    Ooey gooey* silly autocorrect!

    Reply

  5. Ali | Gimme Some Oven on November 12, 2012 at 4:25 am

    Perfection!!! Seriously, all of that caramel looks SO good!

    Reply

  6. Nicky @ Pink Recipe Box on November 12, 2012 at 5:48 am

    Absolutely everything about this is perfect and it screams fall! I don’t think I’ve ever seen such a gorgeous-looking pie in my whole life. Pinning! :)

    Reply

  7. Tesei on November 12, 2012 at 6:16 am

    Oh goodness, this looks simply to die for!!!!!

    Reply

  8. j3nn on November 12, 2012 at 6:23 am

    Wow, wow, wow! I would love for this to make an appearance at our holiday dinner next week! Every layer is oozing yumminess.

    Reply

  9. little kitchie on November 12, 2012 at 7:10 am

    i’m totally, completely obsessed with anything containing the words “salted caramel.” this looks AMAZING. please keep feeding my addiction!

    Reply

  10. Ellen @ The Baking Bluenoser on November 12, 2012 at 7:31 am

    Are you joking? This is like a dream! I want this in my belly now!

    Reply

  11. tracy {pale yellow} on November 12, 2012 at 7:42 am

    Love the layering of caramel, pecans, sauteed apples, and cheesecake, so simple, yet so brilliant!

    Reply

  12. Jessica @ Portuguese Girl Cooks on November 12, 2012 at 7:47 am

    Oh my gosh, this looks incredible! I need to make this asap!

    Reply

  13. Jennifer @ Peanut Butter and Peppers on November 12, 2012 at 8:05 am

    Your cheesecake looks out of this world! I love a good cheesecake and with apple and caramel! Yes please!! So perfect for Thanksgiving!!

    Reply

  14. Rachel (Two Healthy Plates) on November 12, 2012 at 8:10 am

    Love that this is a layered cheesecake – looks insanely delicious! Totally obsessed with salted caramel. =)

    Reply

  15. Katie @ Oh Shine On on November 12, 2012 at 8:19 am

    The only important question I’m asking myself right now is ‘why on earth am I looking at a delicious caramel pie while I am in the midst of eating my plain and boring bowl of cereal?’ This then begs me to look at the bigger picture… Life simply isn’t fair if you can’t have this pie for breakfast.

    Reply

  16. shelly (cookies and cups) on November 12, 2012 at 8:32 am

    Holy crap. I think I just died.

    Reply

  17. Erika on November 12, 2012 at 8:51 am

    WOW!! That’s all I can say.. Caramel.. Apples.. Cheesecake..Seriously.. Greatness!!

    Reply

  18. Becca from It's Yummilicious on November 12, 2012 at 8:52 am

    Michelle, It’s SOOOOO unfair of you to post this at 2:00 in the morning and make me wake up to see it in my inbox. There goes my healthy breakfast… I HAVE to make this NOW! You’re a meanie :p

    Reply

  19. Ken┃hungry rabbit on November 12, 2012 at 9:05 am

    This has all the flavors and elements that I’m in the mood for. OK, it’s more like a craving.

    Reply

  20. Jen @ Savory Simple on November 12, 2012 at 9:33 am

    I love the decorative top! Beautifully done.

    Reply

  21. Rachel @ Baked by Rachel on November 12, 2012 at 9:36 am

    This is over the top amazingness!

    Reply

  22. Cookbook Queen on November 12, 2012 at 10:08 am

    This looks too good to be true!!

    Reply

  23. Annie @ Annie's City Kitchen on November 12, 2012 at 10:12 am

    1. The cake stand is super cute! 2. That shot of the slice is absolutely amazing. It looks like it should be a picture on a menu. Love it!

    Reply

  24. Esther on November 12, 2012 at 10:24 am

    This is seriously gorgeous, you re right, it is a combination of the best desserts. Thanks so much for sharing this recipe, i would love to try this for christmas. Love your blog btw, great job :)

    Reply

  25. Erin on November 12, 2012 at 10:44 am

    I want to face plant into that pie

    Reply

  26. Becky on November 12, 2012 at 10:46 am

    This looks amazing! I now know what I’m making for Thanksgiving dessert. Thank you!!!

    Reply

  27. Jen L | Tartine and Apron Strings on November 12, 2012 at 11:06 am

    Ooooh, this cheesecake is drool-worthy! I am leaving here wanting to eat dessert before lunch! It’s got all the hallmarks of a great Fall recipe: apples, caramel, cheesecake, graham!!! YUM with a capital Y!!!

    Reply

  28. Ashley @ Wishes and Dishes on November 12, 2012 at 12:20 pm

    Pinning! This looks so gorgeous!

    Reply

  29. Linda on November 12, 2012 at 12:57 pm

    What a great way to combine three delicious pies in one. I am hoping to make it next week for Thanksgiving dinner at our church. I love coming up with unique desserts and this is sure to be a hit.

    Reply

  30. Chef Katie Chin on November 12, 2012 at 1:14 pm

    Yummy recipe and it has all of my Hubby’s favorite flavors except peanut butter. I think he will survive though. Great photos as well. I mostly showcase main dishes on my blog but this one has inspired me to start sharing some deserts as well.

    Reply

  31. Maria on November 12, 2012 at 2:04 pm

    Just pinned this beauty!

    Reply

  32. Paula on November 12, 2012 at 5:21 pm

    Your aren’t kidding when you say this is the Holy Grail of apple desserts. Beats anything I’ve seen so far. Fabulous!

    Reply

  33. Loretta | A Finn In The Kitchen on November 12, 2012 at 5:25 pm

    I made an apple pie last weekend that involved cooking down the apples before and it was incredible. I can’t even imagine how much more amazing it would be with cheesecake! I know it’s hard to narrow down, but I’m pretty sure cheesecake is my favorite dessert. Especially one like this…

    Reply

  34. Laura on November 12, 2012 at 5:50 pm

    This looks amazing!!

    Reply

  35. Bill on November 12, 2012 at 7:38 pm

    making this!

    Reply

  36. Julie @ Table for Two on November 12, 2012 at 9:11 pm

    um wow, this pie is absolutely gorgeous and i wish this were at my dessert table right now!

    Reply

  37. Laura Dembowski on November 12, 2012 at 10:35 pm

    OMG! What a decadent and amazing looking dessert. A slice of that would satisfy any sweet tooth.

    Reply

  38. Cam on November 12, 2012 at 11:43 pm

    If I baked this Tuesday to be served at Thanksgiving dinner, do you think it would still be okay? Not sure what the shelf/fridge life would be for such a decadent dessert, but I SO want to make it!

    Reply

    • Michelle on November 13th, 2012 at 11:53 pm

      Hi Cam, Yes, I think you would still be fine 2 days out. I would make it and chill it, and then cover very tightly with plastic wrap. I wouldn’t add the whipped cream and garnishes until the day you plan to serve it.

      Reply

  39. Susana on November 13, 2012 at 2:07 am

    This looks scrumptious!

    Reply

  40. Tracey on November 13, 2012 at 7:56 am

    I adore this recipe so much, it really is the holy grail! I’m so glad you were as big a fan, and also that you used your own caramel sauce. The one that was part of the original recipe isn’t the greatest, I really need to update my site to change that portion of the recipe!

    Reply

  41. Alena on November 13, 2012 at 12:55 pm

    Looks delicious! Does this freeze well? I’d like to make it ahead of time.

    Reply

    • Michelle on November 14th, 2012 at 12:04 am

      Hi Alena, I have not tried freezing it, so I can’t vouch for what it would taste like when thawed. You could make this one or two days ahead of time and wrap tightly with plastic wrap and refrigerate.

      Reply

  42. Becca on November 13, 2012 at 3:32 pm

    I made the mistake of letting my bf “like” you on facebook. Guess what recipe I will be making tonight while he works on my car. :) Thanks for another great recipe!!

    Reply

  43. Marian on November 13, 2012 at 4:08 pm

    I made this earlier today, it is absolutely DIVINE!! We don’t have graham crackers in Ireland so i just substituted them with digestive biscuits and it was perfect! Definitely a must have recipe. Thank you :)

    Reply

  44. Karen on November 13, 2012 at 5:04 pm

    Has anyone tried substituting a different type of apple? I have some MacIntosh that I don’t want to go to waste, but I’m not sure if the taste would be ok. Thanks! That’s one sexy pie!!! :)

    Reply

    • Katy on November 13th, 2012 at 8:29 pm

      Macintoshes aren’t recommended for baking, they’ll lose their texture and fall apart (they do make good applesauce though!). Granny Smiths are great for pies because they balance the sweetness out well and hold their shape. This looks like one amazingly awesome pie – and it’s going on my list for Thanksgiving!

      Reply

      • Rebecca on January 6th, 2013 at 11:48 am

        Making it with Macs right now. I do understand they floss their shape a bit but I cannot stand Granny Smiths, because they always taste undercooked in pie. I’ll report back after we eat this tonight. :)

        Reply

  45. Sally - only gluten free baking on November 13, 2012 at 5:35 pm

    I can tell that this tasted wonderful. Mm caramel and apples and cheesecake.

    Reply

  46. Event Lighting Schaumburg Il on November 13, 2012 at 7:59 pm

    The ingredients list definitely looks overwhelming… but aren’t all cheesecakes? Love the combination of flavors… a perfect fall dessert!

    Reply

  47. Tracy on November 13, 2012 at 8:03 pm

    Question – how is this without the pecans, I need nut free! Is it too ‘liquidy’?

    Reply

    • Michelle on November 15th, 2012 at 5:24 pm

      Hi Tracy, I haven’t made this without the nuts so I couldn’t say for sure if it’s too liquidy, but I wouldn’t think that would be a problem. Enjoy!

      Reply

  48. Nicole on November 14, 2012 at 7:14 pm

    Do you think this recipe would fit into a 9.5″ pie plate, or would it overflow? Looks delicious!!

    Reply

    • Michelle on November 15th, 2012 at 5:25 pm

      Hi Nicole, I think it would be cutting it pretty close in a 9.5″ pie plate, unless it was a deep dish. I’d go 10″ deep dish, or use a springform pan.

      Reply

  49. Francesca on November 15, 2012 at 7:50 am

    I saw this on Annie’s Eats and made it last Thanksgiving. It was absolutely gorgeous AND delicious! Everyone loved it!!

    Reply

    • Kristen Paige on November 15th, 2012 at 1:51 pm

      Hi Francesca – I just posted a question I have about the recipe below… Did you have any problems with the caramel sauce making the bottom crust soggy and/or hardening too much?

      Reply

  50. Kristen Paige on November 15, 2012 at 1:45 pm

    I have a question about this gorgeously epic dessert… I once made a cheesecake with a layer of homemade caramel sauce on the bottom, and when the cheesecake baked once all assembled, the caramel got sort of soaked up into the bottom of the crust – and because of the heat it ended up hardening much more than it’s original sauce-like state once the cheesecake was done and chilled. Has anyone had any experience with this, and do you think this could be a problem with this recipe? I’m considering doing the layer of apples first instead, but idk. I’m just worried about it soaking into the bottom crust. I made the Salted Caramel Sauce last night exactly as directed from the link above, and I’m doing the cheesecake tonight. Any help or advice would be great!! Thanks for the beautiful idea!!

    Reply

    • Brittany on November 15th, 2012 at 3:10 pm

      Kristen, I can let you know tomorrow after slicing. I just made it for the first time, also with homemade caramel sauce, and hope it looks like Michelle’s!

      Reply

    • Michelle on November 15th, 2012 at 5:27 pm

      Hi Kristen, I would make sure that you do allow the crust to sit for at least the 10 minutes stated in the recipe, and that you make sure the caramel sauce is at room temperature when you put it in the crust. The caramel layer is indeed thick, but not hard. I hope that makes sense. Enjoy!

      Reply

      • Kristen Paige on November 15th, 2012 at 6:26 pm

        Thanks so much! Looking forward to a great dessert :)

        Reply

  51. Brittany on November 15, 2012 at 2:28 pm

    Just put mine in the oven:) Quick question, the cheesecake layer was very thin as it was just enough to cover the apples. Is this how the cheesecake layer should be? I used a 9 inch springform. Thank you for many great recipes!!

    Reply

    • Michelle on November 15th, 2012 at 5:29 pm

      Hi Brittany, Yes, that’s the way it should be. This layered pie has nearly equal parts of each separate component, so you won’t have a super thick cheesecake layer. Enjoy! :)

      Reply

      • Brittany on November 15th, 2012 at 7:57 pm

        Great! Thank you!!

        Reply

      • nancy on November 19th, 2012 at 2:33 pm

        I made this recipe this weekend and also thought the cheesecake layer was too thin. I doubled it and it was perfect! A huge hit!

        Reply

  52. Carrie on November 17, 2012 at 7:11 am

    I am planning on making this for thanksgiving and am wondering how the whipped cream would hold up on any leftovers. I will garnish with the whipped cream just before serving, but am estimating about half of the cheesecake pie will be left over after dessert. I am worried about how the whipped cream on the leftovers will be the next night since it is best to garnish with the whipped cream just be serving. How were your leftovers?

    Reply

    • Michelle on November 17th, 2012 at 11:55 am

      Hi Carrie, The leftovers were actually good (all gone within two days), and the whipped cream tasted fine.

      Reply

      • Carrie on November 17th, 2012 at 1:47 pm

        Thanks so much! I have just had experience with whipped cream not holding up well. Can’t wait to try it for myself.

        Reply

  53. Kevin (Closet Cooking) on November 17, 2012 at 3:35 pm

    I could really go for a slice of that beautiful pie right now!

    Reply

  54. Samantha on November 18, 2012 at 6:55 am

    Wow this looks amazing! My question is:
    Do you think I could do these in muffin tins for individual pies? If so, how long do you think I should bake them for?

    Reply

    • Michelle on November 20th, 2012 at 11:58 am

      Hi Samantha, I think you could, but that would be a tedious undertaking! Let me know if you do and how they turn out! I am not sure how long you would bake them for; I’d just start checking early (maybe around 12 minutes?) and go from there.

      Reply

  55. Shannon on November 18, 2012 at 10:38 pm

    I made this today and it was excellent. Absolutely delicious. It really is so many of my favorite things in one dessert. I cheated and used Trader Joe’s Salted Caramel Sauce. I am not a whipped cream fan, so I did not put any on the top. Thank you for the recipe!

    Reply

  56. Keely on November 20, 2012 at 9:36 pm

    I’m using Fat Toad’s Original Caramel Sauce which is not salted. Is it possible to make itbinto salted caramel? Also, I saw an earlier post about doubling the cheesecake layer…thoughts?

    Reply

    • Michelle on November 20th, 2012 at 11:38 pm

      Hi Keely, Yes, you can sprinkle some flaky sea salt on top of the caramel layer, or mix it in before you spread it on the crust. I would not double the cheesecake layer, as I think it would be too much for the pan.

      Reply

  57. Chelsea on November 21, 2012 at 2:14 pm

    Making this today for Thanksgiving tomorrow!

    Reply

  58. Lynn on November 21, 2012 at 5:55 pm

    This was SO EASY to make. And my fiance and I have been putting the salted caramel sauce on everything, hehe. I haven’t actually eaten it yet, but it sure tastes great all in its separate components! Can’t wait to dig into it tomorrow! Thanks for this, Michelle!

    Reply

  59. Alyssa on November 22, 2012 at 5:34 pm

    I made it without the pecans. It was way too liquidy. It all soaked into the crust and it kinda hardened. I’m sure it will still taste wonderful.

    Reply

  60. Linda on November 23, 2012 at 3:41 pm

    I made this dessert for Thanksgiving and it disappeared quickly! My apple mixture was liquidy, too, but I let it cool well before pouring it onto my cooked crust. Delish!

    Reply

  61. Nicole on November 23, 2012 at 3:52 pm

    My cheesecake batter wouldn’t smooth out – the cream cheese was lumpy no matter how long I beat the batter. I let the cream cheese sit out for a few hours before I started. What did I do wrong?

    Reply

    • Michelle on November 24th, 2012 at 1:26 pm

      Hi Nicole, Was your egg cold or at room temperature? It’s important when making cheesecake that all ingredients are at room temperature, or you can get lumps. You could try passing the batter through a blender or food processor to get the lumps out.

      Reply

      • Nicole on November 25th, 2012 at 10:24 am

        I tried again and beat the room temp creamcheese by itself first until smooth.. then I slowly added the sugar until mixed, then the egg and other ingredients. It worked perfectly and the batter was very smooth. The pie was DELICIOUS!! Thanks for the great recipe!! :)

        Reply

  62. Laura on November 23, 2012 at 6:17 pm

    I made this for Thanksgiving and it was absolutely delicious – the entire cake was devoured…by 4 people!!! Next time because I am such a cheesecake lover, I am going to double the cheesecake layer. I don’t know though, it’s hard to improve upon perfection!!!

    Reply

  63. Jen k on November 24, 2012 at 12:21 am

    This was absolutely fabulous! I may make it again for Christmas for my side of the family and I usually don’t do repeat desserts two holidays in a row. Your recipes are always the best! Thanks for all the wonderfully yummy recipes!

    Reply

  64. Kelster on November 24, 2012 at 8:22 pm

    I’ve been using this exact recipe for years. It’s from a contest winner in Emeril’s Pie in the Sky contest.

    Reply

  65. Patti on November 25, 2012 at 3:36 pm

    Hi Michelle,

    Thanks so much for yet another wonderful dessert. Yesterday we had a second Thanksgiving…one that most of the family could attend. Michael, my oldest son, was asked to bake an apple pie. Fortunately I had forwarded this recipe to him the minute I’d received the post. He immediately made up his mind that this was the apple pie he’d make. Needless to say, I knew it would be wonderful from your pictures, but the pie itself far succeeds my expectations! Sheer Bliss! I’m so glad that my sons began learning to cook when they were 2 and 4 years old. Now at 32 and 34 they are superb cooks and I reap the rewards of that! Thank you so much for so many wonderful recipes, Michelle!

    Happy Holidays,

    Patti

    Reply

  66. Kathryn O'Brien on November 26, 2012 at 10:20 pm

    Thank you so much for this recipe! I doubled the recipe and made 2 pies for Thanksgiving, one for my family, and one for my boyfriend’s family. Everyone loved it! It was a huge hit. Only one problem though, the crust stuck to the bottom of the pan, that hardly mattered though, because it was so good.

    Reply

  67. Ambika S. on December 11, 2012 at 8:32 pm

    I made this for Thanksgiving. I used a 9 inch springform, and it definitely didn’t come out as pretty as yours (the cheesecake layer did not completely cover everything for some reason). HOWEVER, this is the best thing ever!! It’s like 3 amazing desserts in one, and satisfies all dessert cravings! I’ve never not had leftovers of dessert at Thanksgiving before. I’d definitely recommend making this the day before, as it tasted even better the next day!

    Reply

  68. Peggy on December 21, 2012 at 7:59 pm

    Made this for my daughter’s birthday dessert-I was a HIT!!!
    She couldn’t believe that her daddy helped make the caramel sauce (she took the leftovers home) and my son-in-law said that it was the best dessert he had ever eaten! The grandkids ate ice cream but with homemade caramel and whipped cream on top! Thank you for this recipe-I had pinned it on Pinterest and while trying to find something not chocolate to make, my husband and I chose this one. Well worth the time and effort!

    Reply

  69. Dorothy T on December 27, 2012 at 8:18 pm

    I made this for Christmas and it was a huge hit! The whole pie was gone within minutes. Thank you!

    Reply

  70. Bettina on December 30, 2012 at 12:41 pm

    Greatings from Germany.
    I made this wonderful pie + the salted caramel sauce for Christmas. It was SO delicious that my family requested it once more for New Year.
    Amazing recipe!

    Reply

  71. mmmariella on March 18, 2013 at 12:01 pm

    I made this for a dinner party this weekend and everyone loved it! The only mistake I think I made is buying the salted caramel sauce. I think the butter content to that was a lot higher than the homemade recipe. So after baking the pie, all this butter/grease was spilling out of the bottom. I let it cool until the cheesecake portion was firm enough and tipped it to one side, letting the butter drip out. Once that happened, it was fine. Also, the store-bought caramel sauce totally fused with the pie crust creating this hard (and delicious) crunchy crust layer! Not sure if anyone else experienced this with store-bought salted caramel sauce, but just a word of warning. This pie is amazing!!!

    Reply

  72. ezgi on March 26, 2013 at 2:08 pm

    hi! it looks amazing:) is it okay if i keep it in the refrigerator for 24-28 hours before serving??

    Reply

    • Michelle on March 28th, 2013 at 2:39 pm

      Yes, I don’t see a problem with that, although you may want to wait on the fresh whipped cream until you’re ready to serve it if you store it for a day or two beforehand.

      Reply

  73. Debra on April 1, 2013 at 4:07 pm

    I have made this cheesecake several times. My family and friends love it. I buy the salted caramel sauce from Trader Joe’s and it’s great. I usually double the cream cheese mixture to make a bigger cheesecake. Pretty simple and it’s one of the best cheesecakes I’ve ever tasted!!!

    Reply

  74. kristy on May 20, 2013 at 5:50 pm

    as awesome as the recipe is, I wish the baker would have put before pictures of what her top of the cheesecake looked like before she put the whip cream on it. not only that the amount of cheesecake batter barely covered anything!. Had to turn up the heat to 375 after 30 minutes because it wasnt cooking and getting done like the baker said. Usually when I make cheesecakes its baking for an hour until golden brown on top… but this one lacked many details :(

    Hopefully it will taste good!

    Reply

  75. Sarah on July 11, 2013 at 9:04 pm

    I am SOOOO making this! My boyfriend loves Apple Cheesecake pie, and I can’t wait to see his reaction to this one!!

    Reply

  76. Mark Zakariya on October 10, 2013 at 11:55 am

    This turned out really, really well! I think the only thing I might change in the future is simply putting a little less whipped cream on top of the pie, since it was a bit too rich for my friend’s taste. Also, I had some minor issues getting the graham cracker crust to reach up ⅔ of the pan, so it wasn’t quite as picture perfect.

    Reply

  77. Cindy on October 15, 2013 at 8:47 pm

    Best cheesecake for fall outstanding. See you soon on food network cooking up your favorites.

    Reply

  78. Gabby on October 23, 2013 at 10:19 pm

    I made this cake yesterday and it’s delicous <3. Thank you for the recipe

    Reply

  79. Ala'a on November 20, 2013 at 10:10 am

    Hi Michelle,

    Thank you for this very special cheesecake:)I made it twice and it was super amazing.I wanna make it again for a friend’s Birthday in 2 days, and was wondering if i double the cheesecake (double all the ingredients of the cheesecake layer), would it need the same baking time (30 minutes) or should i bake it for a longer time? I would love to try it with a doubled cheesecake layer and will appreciate your reply.

    Can’t thank you enough for your amazing delicious recipes :)

    Reply

    • Michelle on November 20th, 2013 at 9:30 pm

      Hi Ala’a, You will need to increase the baking time if you double the cheesecake filling. Enjoy!

      Reply

  80. Jillian on November 26, 2013 at 9:12 pm

    This may be a silly question, but… You mention that after assembling the cake it should be refrigerated over night. Should I add the whipped cream before the overnight stay in the fridge or after? I’m not sure if whipped cream gets runny or flat after a period of time. Thank you. Have a great holiday.

    Reply

    • Michelle on November 27th, 2013 at 11:22 pm

      Hi Jillian, If you have the time, I would wait to top with whipped cream until closer to when you plan on serving it. However, if you have it in overnight, it should be okay for one night.

      Reply

      • Jillian on November 28th, 2013 at 10:12 pm

        I just wanted to share me experience and my little “cheat”. I made this cake yesterday for thanksgiving today, and it came out absolutely wonderful. It was the hit of the party. One thing I did different was I bought sweetened condensed milk, and simmered it in the can for 2 1/2 hours then let it cool and used that instead of the Carmel. Mmmmm….came out great. Technically it’s dulce de leche not Carmel, but so similar that no one knew the difference. Thanks for a fantastic recipe for me to add to my repitoir.

        Reply

  81. Viktoriya on December 3, 2013 at 6:51 pm

    I was wondering, could I substitute walnuts for pecans?

    Reply

    • Michelle on December 5th, 2013 at 3:20 pm

      Yes, definitely!

      Reply

  82. Kaycee on July 18, 2014 at 3:20 pm

    I’m making this today and I am so excited to see how it turns out. Your recipes have definitely brought out the inner baker in me! I used to only be into cooking, but now I’m hooked on trying all of your desserts! :D

    Reply

  83. Shivam on September 13, 2014 at 5:12 pm

    Win.

    Things I would do differently:
    1) Make sure that the crust of the edge, where the bottom meets the side, is pressed and thinned out. That part of the crust was a little too thick.
    2) Increase the cheese cake layer. Maybe not double, but 1.5times.

    Great recipe, thanks

    Reply

  84. Marika on September 25, 2014 at 11:59 am

    Hi, how much butter is needed in the crust? For some reason there is no number next to the word “cup,” just a square. Thanks!

    Reply

    • Michelle on September 25th, 2014 at 2:36 pm

      Hi Marika, That’s strange! It might be your browser, but it’s ⅓ cup.

      Reply

  85. Livingoutproud on October 12, 2014 at 3:53 pm

    Holy mother of God.
    This pie is amazing.
    The salted caramel is easy and tastes sinful!

    Reply

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