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Salted Caramel Apple Cheesecake Pie

Indulgent Salted Caramel Apple Cheesecake Pie You Must Try

This Salted Caramel Apple Cheesecake Pie combines spiced apples and rich salted caramel for a delightful autumn dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free versions for a gluten-free pie.
  • 2 tablespoons Sugar Adjust to taste.
  • 1 teaspoon Cinnamon Consider pumpkin pie spice for a fall twist.
  • 6 tablespoons Melted Butter Can be swapped with coconut oil for a dairy-free option.
For the Filling
  • 1 cup Salted Caramel Sauce Use high-quality store-bought or homemade.
  • ½ cup Pecans Can substitute with walnuts or omit for nut-free.
  • 4 Granny Smith Apples Apples Honeycrisp can be used for a sweeter option.
  • 2 tablespoons Butter Margarine can be used for a dairy-free option.
  • ½ cup Brown Sugar Coconut sugar is a less refined substitute.
  • 1 large Egg Can use a flax egg for a vegan option.
  • 1 tablespoon Lemon Juice Vinegar can be used as an alternative.
  • 1 teaspoon Vanilla Extract
  • 1 cup Heavy Cream Coconut cream offers a dairy-free option.
  • ¼ cup Powdered Sugar Adjust to personal preference.

Equipment

  • Mixing bowl
  • Pie pan
  • Skillet
  • Chilled bowl for whipping cream

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Gather your equipment.
  2. Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into pie pan. Bake for 6-8 minutes until golden brown. Cool completely.
  3. Pour salted caramel sauce into pie crust and sprinkle with pecans. Refrigerate for 20 minutes.
  4. Melt butter in skillet. Sauté sliced apples with brown sugar, cinnamon, and salt for 15-20 minutes until tender. Cool before layering.
  5. Beat cream cheese and sugar until smooth. Add egg, lemon juice, and vanilla. Mix until fully combined.
  6. Layer sautéed apples over caramel-pecan mixture. Pour cheesecake batter over apples.
  7. Bake for about 30 minutes until edges are set. Cool at room temp for 1 hour, then refrigerate for at least 4 hours.
  8. Whip heavy cream with powdered sugar until stiff peaks form. Spread over chilled pie and drizzle with salted caramel.
  9. Sprinkle additional pecans over whipped cream. Slice and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Chill the pie overnight to enhance flavor and texture. Ensure crust cools completely before adding toppings.

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