A few weeks ago while we were still trying to use all of our apples from our apple picking trip, I made caramel apple cheesecake pie, a super yummy hybrid dessert that combines tasty caramel apple pie and pumpkin pie spiced cheesecake! It was GOOD and everything a fall dessert should be!
I did make a few changes to the recipe, though. For instance, you’ll notice that there are chocolate chips in the pictures, both on top of the pie and in the middle layer. But, the consensus among the three of us who tasted it, was that the chocolate chips seriously detracted from the caramel apple and cheesecake flavors. They ended up over powering and standing out…I’m at a complete loss as to why they were included in the recipe. So, I’ve taken them out and increased the amount of pecans instead, although I think walnuts would work very well, too. This layer serves to keep the apple pie and cheesecake layers separated until fully baked.
The original recipe also called for a deep dish pie mould, but I don’t have one of those, so I used a 9-inch round cake pan instead, which worked perfectly. The crust wasn’t quite as pretty, but it still tasted great!
So, here’s my improved version of this fall delight! Perfect for all those holiday gatherings that are coming up! And check out more yummy ideas for apples here: Apple Recipes.
Caramel Apple Cheesecake Pie
3/4 cup packed brown sugar, divided
2 Tbsp butter
5 cups tart apples, peeled and thinly sliced
21 caramels (those little Kraft square ones)
1/2 cup half and half
8 oz cream cheese, softened
1 1/2 tsp vanilla extract
1 tsp pumpkin pie spice, divided
1 unbaked pie crust (I use the Pillsbury pie crusts that you unroll. You can find them near the Pillsbury biscuits in the grocery store)
1 1/4 cup pecans, chopped, divided
Fresh Whipped Cream or your favorite brand of whipped cream/topping
Preheat oven to 375 degrees. Press a 9 inch pie crust into a round cake pan or deep dish pie pan so that it molds to the sides and crust is just above the top of the pan. Set aside. Also set aside, 2 Tbsp pecans to top pie with later.
In a large skillet, combine 1/4 cup brown sugar and butter. Cook over medium-high heat until sugar is dissolved, stirring occasionally. Add apples and cook uncovered for 12-15 minutes or until apples are tender, stirring occasionally. Drain and set aside.
In a large heavy saucepan, combine caramels and cream. Cook over medium-low heat, stirring frequently, do not allow to boil. Meanwhile, in a large bowl, beat cream cheese, remaining brown sugar, vanilla, and 1/2 tsp pumpkin pie spice until smooth. Add egg and beat on low until just combined.
Stir half the caramel mixture into the apples then pour apples into pie crust. Sprinkle remaining pecans over top of apples. Fold the remaining caramel mixture into the cream cheese mixture until well combined. Spread over pecans.
Cover the edges of the pie with foil and bake for 20 minutes. Remove foil and continue baking for 15-20 minutes or until filling is set. Cool completely on a wire rack then chill in fridge for at least 1 hour before serving. Top with remaining pecans and whipped cream just before serving.
*Recipe adapted from Taste of Home Fall Baking Cookbook 2010.
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