Caramel Apple Cheesecake Pie

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Grind the full graham crackers into fine crumbs if starting from sheets. Mix the crumbs with the granulated sugar in a medium bowl, then stir in the melted butter. Break up any large chunks.
3. Press the mixture into an ungreased 9-inch pie dish, up the sides and across the bottom, with medium hand pressure until compact and no longer crumbly. Don't pack it too hard. Run a spoon around the bottom corner to round it.
4. Bake the crust for 10 minutes.
5. While the crust bakes, whisk the oats, brown sugar, cinnamon and flour in a medium bowl. Cut in the cold cubed butter with a pastry cutter or two forks, or your hands, until it looks like coarse crumbs. Refrigerate the streusel.
6. Mix the chopped apples, brown sugar, lemon juice and cinnamon in a medium bowl and set aside.
7. Beat the cream cheese and brown sugar on medium-high speed until smooth and creamy, about 3 minutes. Add the sour cream and vanilla and beat until very smooth. Add the egg and beat on medium speed just until combined. If lumps remain, whisk by hand until only small lumps are left.
8. Spread the filling over the crust. Spoon the apples in an even layer over the filling, drizzle with salted caramel, and sprinkle the cold streusel evenly on top.
9. Lower the oven to 325°F (163°C) and bake for 45 minutes, until the center is almost set and still slightly wobbly. Tent loosely with foil or use a pie shield for the last 10–15 minutes.
10. Cool on a wire rack for 1 hour at room temperature, then refrigerate at least 2 hours, up to 2 days. Cover if chilling longer than a few hours.
11. To serve, warm the extra salted caramel and drizzle it over the chilled pie. Slice with a clean, sharp knife, wiping it between slices.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonBrown sugarCream cheeseSour creamAppleOatsGraham cracker