Caramel Apple Cheesecake Pie
Ingredients
Crust
-
1½
cups
graham cracker crumbs
-
¼
cup
granulated sugar
-
6
Tablespoons
unsalted butter, melted
Streusel Topping
-
⅓
cup
old-fashioned whole rolled oats
-
3
Tablespoons
all-purpose flour
-
3
Tablespoons
packed light or dark brown sugar
-
½
teaspoon
ground cinnamon
-
2
Tablespoons
unsalted butter, cold and cubed
Apple Layer
-
2
cups
peeled, thinly sliced, and chopped apples
-
1
Tablespoon
packed light or dark brown sugar
-
1
teaspoon
lemon juice
-
½
teaspoon
ground cinnamon
-
2–3
Tablespoons
salted caramel
Cheesecake Filling
-
12
ounces
full-fat brick cream cheese
-
½
cup
packed light or dark brown sugar
-
3
Tablespoons
sour cream
-
1
teaspoon
pure vanilla extract
-
1
large
egg
Instructions
- Preheat the oven to 350°F (177°C). Prepare the salted caramel if not already done.
- Make the crust by mixing graham cracker crumbs, granulated sugar, and melted butter, then press into a 9-inch pie dish.
- Bake the crust for 10 minutes.
- Prepare the streusel topping by mixing oats, brown sugar, cinnamon, and flour, then cutting in cold butter until crumbly. Chill in the refrigerator.
- Mix sliced apples with brown sugar, lemon juice, and cinnamon, and set aside.
- Beat cream cheese and brown sugar until smooth, then add sour cream, vanilla, and egg, mixing until combined.
- Spread the cheesecake filling into the warm crust, layer with apples, drizzle with salted caramel, and top with streusel.
- Lower the oven temperature to 325°F (163°C) and bake for 45 minutes until the center is set but still wobbly.
- Cool the pie for 1 hour at room temperature, then refrigerate for at least 2 hours before serving.
- Serve with additional salted caramel drizzled on top.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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