Caramel Apple Cheesecake Pie
A luscious cheesecake pie with a graham cracker crust, creamy filling, spiced apples, and a golden streusel topping—all made easier with pressure or oven baking.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups graham cracker crumbs about 12 sheets
- ¼ cup granulated sugar
- 6 Tablespoons unsalted butter melted
- ⅓ cup old-fashioned whole rolled oats
- 3 Tablespoons all-purpose flour
- 3 Tablespoons light or dark brown sugar packed
- ½ teaspoon ground cinnamon
- 2 Tablespoons unsalted butter cold and cubed
- 2 cups apples peeled, thinly sliced, and chopped
- 12 ounces full-fat cream cheese softened
- ½ cup light or dark brown sugar packed
- 3 Tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 large egg at room temp
- 2-3 Tablespoons salted caramel plus more for topping
Instructions
Instructions
- Preheat your oven to 350°F. Prepare crust by mixing graham cracker crumbs, sugar, and melted butter. Press into pie dish and bake for 8 minutes. Cool completely.
- Make streusel topping: mix oats, flour, brown sugar, and cinnamon. Add cubed butter and cut with a fork until crumbly. Chill in fridge.
- Toss chopped apples with a tablespoon of brown sugar, lemon juice, and a pinch of cinnamon.
- In another bowl, beat softened cream cheese with brown sugar, sour cream, and vanilla. Add egg and mix until smooth.
- Spread cheesecake filling into cooled crust.
- Layer sugared apples over cheesecake.
- Sprinkle chilled streusel evenly on top. Bake for 30 to 35 minutes until golden and nearly set.
- Cool on a wire rack, then chill in refrigerator for at least 3 hours.
- Before serving, drizzle with salted caramel.
Notes
Refrigerate leftover cheesecake up to 4 days or freeze up to 2 months. Use airtight wrapping for best storage. Serve chilled or lightly warmed.