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 husband 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… salted caramel sauce… CHEESECAKE… nuts… fresh whipped cream.
It’s the holy grail of caramel apple desserts, and I couldn’t go another day without making it.
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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
Ingredients
For the Crust:
- 1½ cup (126 g) graham cracker crumbs, about 12 full graham crackers
- 3 tablespoons granulated sugar
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ⅓ cup (75.67 g) unsalted butter, melted
For the Caramel-Pecan Layer:
- ¾ cup (169.5 g) salted caramel sauce
- 1 cup (99 g) chopped pecans
For the Apples:
- 5 tablespoons unsalted butter
- ½ cup (110 g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 5 Granny Smith apples, peeled, cored and thinly sliced
For the Cheesecake:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- 1 egg, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream:
- ¾ cup (178.5 ml) heavy cream
- 3 tablespoons powdered sugar
For the Garnish:
- Salted caramel sauce
- Chopped pecans
Instructions
- Preheat oven to 375 degrees F.
- 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.
- 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.
- Reduce oven temperature to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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!
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.
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!
Making this today for Thanksgiving tomorrow!
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?
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.
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!
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?
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.
I could really go for a slice of that beautiful pie right now!
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?
Hi Carrie, The leftovers were actually good (all gone within two days), and the whipped cream tasted fine.
Thanks so much! I have just had experience with whipped cream not holding up well. Can’t wait to try it for myself.
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!!
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! :)
Great! Thank you!!
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!
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!!
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!
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!
Thanks so much! Looking forward to a great dessert :)
I saw this on Annie’s Eats and made it last Thanksgiving. It was absolutely gorgeous AND delicious! Everyone loved it!!
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?
Do you think this recipe would fit into a 9.5″ pie plate, or would it overflow? Looks delicious!!
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.
Question – how is this without the pecans, I need nut free! Is it too ‘liquidy’?
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!
I made this a few years back and omitted nuts –it was fine –only comment I would make is that I was expecting it to be “taller ” if that makes sense
The cheesecake layer is only about an inch not sure if the nuts add “depth or height”
The ingredients list definitely looks overwhelming… but aren’t all cheesecakes? Love the combination of flavors… a perfect fall dessert!
I can tell that this tasted wonderful. Mm caramel and apples and cheesecake.
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!!! :)
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!
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. :)
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 :)
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!!
Looks delicious! Does this freeze well? I’d like to make it ahead of time.
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.
I made this a week out and froze it. I didn’t add the whip cream and garnishes until the day of. It was great! I did let it sit out for about five hours before serving it. Everyone loved it.
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!
This looks scrumptious!
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!
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.
OMG! What a decadent and amazing looking dessert. A slice of that would satisfy any sweet tooth.
um wow, this pie is absolutely gorgeous and i wish this were at my dessert table right now!
making this!
This looks amazing!!
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…
Your aren’t kidding when you say this is the Holy Grail of apple desserts. Beats anything I’ve seen so far. Fabulous!
Just pinned this beauty!