Caramel Apple Cheesecake Pie

What's better than a dessert that starts with a graham cracker crust, then a layer of caramel and pecans, lots of caramelized apples, topped with a layer of cheesecake, and finished off with whipped cream swirled with more caramel and pecans? Absolutely nothing!

This dessert was delicious, sweet, included all things wonderful and will definitely be made again!

Caramel Apple Cheesecake Pie
Adapted from: Ezra Pound Cake


For the crust
1½ cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon cinnamon
5 1/3 tablespoons unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling
5 tablespoons unsalted butter
½ cup light brown sugar, tightly packed
¼ teaspoon salt
1 teaspoon. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake
8 oz. cream cheese
¼ cup sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon lemon juice

For the topping
¾ cup heavy cream, whipped
3-4 tablespoon confectioners’ sugar
¼-½ cup caramel
¼ chopped pecans


To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat). Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Enjoy!


  1. This was the most amazing dessert I have ever had! The combination of flavors was out of this world. I'll definitely be making this! Thank you!

  2. that looks amazing!

    D e g a i n e


  3. OMG I need to make this!
    Thanks for the fab recipe!


  4. Wowee! Your recipes look incredible! I'm definitely going to have to try one of your crumb cakes. Yum! Thanks for finding my site... I will definitely be dropping by here, lots!

  5. Oh my... that looks too good to be true! :)
    Thanks for coming by and leaving a sweet comment! xxx


  6. This is on the list of things to do this weekend. Found you through a Gypsy I love. Nice to meet you!

  7. This honestly looks so delicious. -tys

  8. OMG! You're killin' me with this! :) Seriously, that's one dreamy dessert. Caramel apples and cheesecake, say no more!

  9. what a treat, this looks sooooo good and comforting!

  10. Thank you for stopping by my blog and introducing me to your blog at the same time. This cake is surely as well going to be on my to do list once this heat wave dissapates!!

  11. This sounds so delicious. I never eat apple pie, but add some cheese cake to it, and I don't think I could resist!


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