Sweet Autumn Magic: Caramel Apple Cheesecake Pie Recipe

Sweet aromas of warm caramel apple cheesecake pie waft through kitchens, promising decadent comfort.

Crisp autumn apples nestled in velvety cream cheese create magic on plates.

Buttery graham cracker crusts cradle rich layers of tangy goodness.

Delicate spices dance between smooth filling and tender fruit chunks.

Seasonal baking reaches new heights with this stunning dessert centerpiece.

Each forkful delivers a perfect balance of creamy, crunchy, and sweet sensations.

Why Caramel Apple Cheesecake Pie Deserves Attention

• Combines the creamy comfort of cheesecake with the classic charm of apple pie, creating a dessert that appeals to all ages and taste preferences.
• Perfect for holiday gatherings, potlucks, or special celebrations where you want to wow guests with a homemade treat that looks professionally crafted.
• Customize with different apple varieties or add extra spices like cinnamon to make the recipe uniquely yours, making it a fun cooking experience.

Caramel Apple Cheesecake Pie Ingredient Rundown

• Graham Cracker Crumbs, Butter, Sugar: Classic base with sweet and buttery texture, provides crunch and structure for the pie.

• Cream Cheese: Smooth and rich base for cheesecake layer, ensures creamy texture.
• Sugar: Adds sweetness and helps balance the tangy cream cheese.
• Eggs: Binds ingredients and creates smooth, custard-like consistency.
• Vanilla Extract: Enhances overall flavor with warm, aromatic notes.

• Apples: Tart and sweet fruit that adds fresh flavor and moisture to the pie, best with firm varieties like Granny Smith or Honeycrisp.
• Caramel Sauce: Rich, golden topping that adds deep sweetness and luxurious finish.
• Ground Cinnamon: Warm spice that complements apple and caramel flavors.
• Lemon Juice: Prevents apple browning and adds subtle brightness.

Your Guide to Making Caramel Apple Cheesecake Pie

Prepare Graham Cracker Crust

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Carefully remove from the oven and allow to cool completely.

Craft Caramelized Apple Layer

Peel and slice apples into thin, uniform pieces. In a large skillet, melt butter over medium heat. Add brown sugar and cinnamon, stirring until the mixture becomes bubbly and smooth. Toss apple slices into the caramel sauce, cooking until they’re tender but still hold their shape. Spread the caramelized apples evenly across the cooled graham cracker crust.

Create Creamy Cheesecake Filling

In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar, vanilla extract, and eggs, mixing until the filling is completely blended and free of lumps. Pour the cheesecake mixture over the caramelized apples, ensuring an even distribution.

Bake and Finish the Pie

Place the pie in the preheated oven at 350°F (175°C). Bake for 35-40 minutes, or until the cheesecake filling is set but still slightly jiggly in the center. Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight to allow the pie to set completely.

Add Decadent Topping

Before serving, drizzle additional caramel sauce over the top of the pie. Optional: Sprinkle chopped pecans or add a dollop of whipped cream for extra indulgence. Slice and serve chilled for a delightful dessert experience.

Smart Advice for Caramel Apple Cheesecake Pie Success

• Prevent Soggy Crust: Brush the graham cracker crust with beaten egg white before baking to create a protective barrier that keeps the crust crisp and prevents apple moisture from making it soggy.
• Slice Apples Uniformly: Use a mandoline or sharp knife to cut apple slices to the same thickness, ensuring even cooking and a professional-looking presentation in your pie.
• Control Caramel Drizzle: Warm caramel sauce slightly before drizzling to achieve a smooth, consistent flow over the cheesecake layer, making it easier to create beautiful patterns.
• Chill for Best Texture: Refrigerate the pie for at least 4 hours or overnight to allow the cheesecake layer to set completely and develop deeper, richer flavors.
• Dairy-Free Adaptation: Substitute cream cheese with cashew-based cream cheese and use dairy-free butter in the crust to make this recipe suitable for lactose-intolerant or vegan guests.

Store and Reheat Caramel Apple Cheesecake Pie Properly

• Store covered in an airtight container for up to 4 days. Seal tightly with plastic wrap or aluminum foil to prevent moisture loss and flavor absorption.
• Always let the cheesecake pie cool completely to room temperature before placing in the refrigerator. This prevents condensation and maintains the texture.
• Cut individual portions before refrigerating for easier serving and to minimize potential texture changes when repeatedly removing from the fridge.
• Warm individual slices gently in the microwave for 10-15 seconds or let sit at room temperature for 15-20 minutes before serving to restore optimal flavor and softness.

Pairings for Caramel Apple Cheesecake Pie Lovers

• Pair this decadent caramel apple cheesecake pie with rich, complementary flavors.
• Brew a spiced chai tea or cinnamon-infused coffee to enhance the dessert's warm, autumnal notes.
• Pour a glass of cold milk or a smooth vanilla bourbon to balance the pie's richness and cut through its sweetness.
• Serve with a chilled moscato or sweet riesling wine that echoes the apple's bright, fresh character.

Unique Takes on Caramel Apple Cheesecake Pie

• Gluten-Free Crust Option: Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour for a celiac-friendly base.
• Vegan Adaptation: Swap butter with coconut oil, use dairy-free cream cheese, and create caramel sauce with coconut milk and maple syrup.
• Nut-Free Crust Variation: Substitute graham crackers with crushed oat cookies or sunflower seed crumbs for those with nut allergies.
• Low-Sugar Alternative: Use monk fruit sweetener instead of sugar, and replace caramel with a sugar-free caramel substitute made from sugar-free syrup and cream.

Your Caramel Apple Cheesecake Pie Questions Answered

• Can I make this recipe ahead of time?

Yes, you can prepare the crust and caramel apple cheesecake pie 1-2 days in advance. Keep it refrigerated and add any fresh toppings just before serving.

• Is this recipe gluten-free?

No, the traditional graham cracker crust contains gluten. You can substitute with gluten-free graham crackers or use almond flour as an alternative crust option.

• What type of apples work best for this recipe?

Granny Smith or Honeycrisp apples are ideal because they offer a perfect balance of tartness and firmness that holds up well during baking.

• How do I prevent my cheesecake from cracking?

Avoid overmixing the batter, bake at a consistent temperature, and let the cheesecake cool gradually by turning off the oven and leaving the door slightly open after baking.

Caramel Apple Cheesecake Pie Recipe

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4.6 from 34 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Silky caramel apple cheesecake pie brings together creamy cheesecake layers and spiced autumn apples in one irresistible dessert. Sweet comfort awaits when you slice into this crowd-pleasing treat that combines classic flavors with delightful textures.

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Ingredients

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Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons (90 milliliters) unsalted butter, melted
• 2 tablespoons (30 grams) granulated sugar

Cheesecake Filling:

• 8 ounces (226 grams) cream cheese, softened
• ½ cup (100 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Apple and Topping Layer:

• 3 medium apples, peeled and thinly sliced (Granny Smith or Honeycrisp)
• 2 tablespoons (30 milliliters) unsalted butter
• 2 tablespoons (30 grams) brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup (120 milliliters) caramel sauce (store-bought or homemade)
• Optional: whipped cream or vanilla ice cream

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Instructions

1. Prepare the graham cracker foundation by thoroughly mixing crumbs with melted butter and sugar, ensuring an even, compact layer that covers the entire pie pan’s bottom and sides.
2. Toast the crust in a preheated oven at 350F (175C) for 8-10 minutes, creating a golden, crisp base. Allow the crust to cool completely before proceeding.
3. Layer thinly sliced apples across the cooled crust, arranging them in a circular, overlapping pattern to create a visually appealing and uniform surface.
4. Whip the cream cheese mixture until smooth and velvety, carefully folding in eggs and vanilla to maintain a light, airy texture without overmixing.
5. Gently pour the cream cheese mixture over the apple layer, using a spatula to spread evenly and prevent disturbing the apple arrangement.
6. Bake the pie in the center of the oven for approximately 45-50 minutes, watching for a slightly jiggly center that will set during cooling.
7. While the cheesecake bakes, prepare the caramel sauce by slowly heating sugar until it transforms into a rich, amber-colored liquid with a deep, complex flavor.
8. Once the pie has cooled to room temperature, drizzle the warm caramel sauce in elegant, sweeping motions across the surface, creating an enticing visual design.
9. Refrigerate the pie for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to become perfectly set and creamy.

Notes

• Chill the graham cracker crust completely before adding fillings to prevent soggy bottom and maintain a crisp texture.
• Dice apples uniformly to ensure even cooking and consistent texture throughout the pie.
• Consider using a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor complexity.
• When making caramel sauce, watch carefully and stir constantly to prevent burning and achieve smooth, golden consistency.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 50 mg