Caramel Apple Cheesecake Pie
This Caramel Apple Cheesecake Pie is the perfect blend of creamy, spiced filling layered with tender apples, buttery oat crumble, and drizzled salted caramel — all made effortlessly in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ cups Graham cracker crumbs about 12 full sheet crackers
- ¼ cup Granulated sugar
- 6 Tablespoons Unsalted butter melted
- ⅓ cup Old-fashioned rolled oats
- 3 Tablespoons All-purpose flour spooned and leveled
- 3 Tablespoons Brown sugar light or dark, packed
- ½ teaspoon Ground cinnamon
- 2 Tablespoons Unsalted butter cold, cubed
- 2 cups Apples peeled, thinly sliced, and chopped
- 12 ounces Full-fat cream cheese softened to room temperature
- ½ cup Brown sugar light or dark, packed
- 3 Tablespoons Sour cream
- 1 teaspoon Pure vanilla extract
- 1 large Egg at room temperature
- 2–3 Tablespoons Salted caramel sauce for drizzling
Instructions
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish; bake for 8 minutes then cool.
- Prepare crumble topping: mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Set aside.
- Toss apples with brown sugar, cinnamon, and lemon juice.
- Beat softened cream cheese and brown sugar until smooth. Add egg and vanilla; beat again until silky.
- Pour cheesecake mixture into cooled crust. Layer apple mixture evenly on top.
- Sprinkle crumble topping evenly over apples.
- Bake at 350°F for 35–40 minutes until center is almost set. Cool completely, then refrigerate for 3 hours or overnight.
- Drizzle salted caramel before serving. Optional: serve with whipped cream or apple slices.
Notes
For best texture, refrigerate overnight and serve chilled or slightly warm. Drizzle with extra caramel if desired.