Caramel Apple Cheescake Pie

That’s quite the title, isn’t it?  I know it’s kind of long but I thought it was imperative that you all understand just how much awesomeness is contained in this one dessert.  It starts out with a graham cracker crust, then a layer of caramel and pecans, lots of caramelized apples, topped with a layer of cheesecake, and finished off with whipped cream swirled with more caramel and pecans.  I had a bag full of apples from the orchard and a half bottle of homemade caramel leftover from the banana caramel cupcakes, so I really had no choice but to make this dessert!

I probably don’t even need to tell you how fantastic it was, since I am sure you can figure that out just from the pictures and description alone.  This was one of those desserts that I ate every night until it was gone, despite several other sweet options in the house.  Not only that, I had mentioned it to a coworker who then requested it for his birthday the following week.  I brought it in and suddenly became quite popular with all the employees in that department.  It’s just that good!

I used homemade caramel both times I made this, but you could certainly use the jarred kind if you prefer.  But I encourage you to try homemade – it’s easier than you might think, and it tastes heavenly!

Want fun ways to get your “apple a day”?  Try these recipes:
Apple Cranberry Crisp
Apple Pie Cupcakes
French Apple Tart
Apple Crumble Bars

Caramel Apple Cheesecake Pie
Printer-Friendly Version

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans

To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.

Source: adapted from Ezra Pound Cake, originally from Mimi Hodges, the winner of Good Morning, America’s “Pie of Emeril’s Eye” Contest, 2000

191 Responses

  1. Oohhhhh the caramel…. fabulous

    • Looks yummy – might I suggest poaching slices of apples for 3-5 mins, refrigerating them overnight and serving with.

    • Hello, unfortunately, I am allergic to apples. Do you think this recipe would go well with a different fruit such as peaches or bananas?
      Thank you,

      • The only way to find out is try it and see, but peaches and bananas have completely different properties in baking. Honestly, I would just look for other desserts that aren’t centered around apples. There are tons of them!

      • I think you might be able to use pears, they have just about the same texture. Just make sure you get Asian pear if available, they are very similiar in taste to an apple, in fact they are also called pear apples but are not apples at all. Happy baking.

  2. Um….amazing! You’re right the picture and the title says it all – I definitely need to make this.

  3. This looks so amazing! It’s such a perfect fall dessert. I love all of the different layers!


  5. wow!! i can’t wait to make this one! It looks so good, I just want to jump through my monitor and have a bite!!

  6. Oh wow this looks really great. I love caramel apple and love cheesecake… and love pie! This sounds perfect for the holidays and something my family wouldn’t expect!

  7. Oh my gosh, this looks INCREDIBLE!!!! Wow!

  8. This looks beautiful! What a great sounding recipe!!

  9. Absolute perfection in a graham cracker crust.

  10. Truly decadent, but I’m sure it’s worth every calorie to savor each bite! Gorgeous photos!

  11. What a beautiful dessert!

  12. Holy smokes that is the most over the top cheesecake, pie desserts! Does it get any better? I don’t think so!

  13. Oh Annie! That cheesecake is to die for! I will defiitely be making this for our next dinner party! Amazing!

  14. Wowzers! What a great recipe, picture and evrything!! I am so tempted to make this for my next party. I need to have one soon!

  15. Yes, you are right. Based on the title and pictures alone, I can tell this cheesecake was delicious!

  16. Thanks!!!

  17. Hmmm.. maybe it should be called Caramel Apple Pecan Cheesecake Pie with Fantastic Graham Cracker Crust. 🙂 Now, that would be a long title. lol

    It looks wonderful! Thanks for sharing!

  18. This is spectacularly beautiful~

  19. Mmm, this looks delicious and is so pretty with the caramel on top!

  20. I need this….yes, NEED it!! Plus….I NEED my Wacko….Buff is here all alone and I can’t be Shake N Bake without you.

  21. this looks absolutely AMAZING!! I need to go and buy myself some apples right now!! =)

  22. This is delicious! I need a slice right now:)

  23. This looks so delicious! Care to send any more my way?

  24. Fall never looked so good. I’m tweeting it right now!

  25. I am a bona fide caramel freak. I am definitely trying this recipe this weekend for company. It looks fantastic –

  26. This sounds absolutely incredible – I’m now thinking about adding it to my Thanksgiving menu. With homemade caramel, of course!

  27. Can you make this without the pecans? I would love to make it for a dinner party but one of the guests is deathly allergic to nuts! Any suggestions for substitutes?

  28. This looks utterly amazing! I must make this!!

    Katie xox

  29. That looks amazing! I need to make this… soon!

  30. beautifully presented!

  31. Oh wow what an interesting twist on cheesecake! I thought the pumpkin cheesecake I made a few weeks ago was festive but this recipe takes festive to the next level! Lovely photos, by the way.

  32. I stumbled upon this blog–and have decided this recipe is illegal or something–WOW! Very seductive with the seasonal flavors and the fact is has caramel AND is a cheesecake…WOW again!

  33. Oh. My. Goodness. This looks amazing.

  34. A very nice marriage of ingredients!!! I just adore the way the crust looked! It blends everything so well together!

    Thanks for posting and for sharing!

  35. WOW! This apple cheesecake pie look so delicious. I can’t wait to make it. Apple Pie and Cheesecake…why didn’t I ever think of that? Yum!

  36. Wow, that’s a beautiful looking pie.

  37. wow that sounds like quite a dessert! yummm

  38. Hey Annie! This was the most amazing pie I’ve ever made. I had some issues with my homemade caramel, I might need to revisit the recipe again (I’m sure I did something wrong :S) I send some of this pie to my husband’s co-workers and one of them officially dubbed the name of this recipe as, “The Matthew McConaughey Pie”. Fabulous!!

  39. I “Stumbled Upon” and found this…fantastic!! Can’t wait to make it.

  40. WOW! You have hit an absolute Home Run right out of the park! I just never thought of the Graham Wafer Crust. I’ll Bet that’s to Die For. Keep scratchin the old noggin maybe there’s another receipe like this one in there. I just don’t care how many callories are in it . Have you tasted Butter Pecan and Caramel Frozen Yogurt? Nothing could be this good though. Congrats!

  41. nice.. looks good

  42. going to share it on one of my website .nd also stuble it .great watereeeeeeeee.

  43. i cant wait to make this ,as i make cheesecake a lot ,this will certainly be popular

  44. That looks amazing! I’m going to have to make this soon!

  45. This looks fantastic….I love the cookies and cakes on your page beautifully done! Thanks for sharing 🙂

  46. Has anyone actually TRIED this recipe? I agree, it looks amazing, awesome, fabulous, etc….but isn’t this supposed to be a review page??? A review of how this actually tastes seems to be in order. Anyone???

    • Kat,
      The comments section of my blog is for anyone to give their thoughts whether they have made the recipe or not. I made it twice with rave reviews from the many, many people who have tried it – I think that’s pretty convincing. But my job isn’t to convince, just to share recipes that I love. If I don’t think it’s great, it doesn’t get posted.
      🙂 Annie

  47. Hi there. The cheesecake is in the oven right now, but I have to ask– it seems like about 1/2 too little of the cream cheese mixtures compared to ones I’ve made before– Shall I not worry about this? Also, the cream cheese mixture broke when I added the lemon juice. Ever have that problem? I might leave out the juice next time and use lemon rind….Ideas? Can’t wait to try it..


    • Hi Deborah,
      Well, since the whole bottom layer is caramelized apples, it makes sense that there isn’t as much of a cheesecake layer – it’s really more pie than cheesecake. And I don’t know what you mean by the cream cheese mixture “broke” when the lemon juice was added – how does cream cheese break? It doesn’t even really thin it out, just adds some flavor. It is a very small amount, it shouldn’t affect it at all.
      Good luck!

  48. Thanks, Annie– when citrus is added to dairy products (like milk added to tea with lemon) it can “break” or coddle–

    • Ah, I see. In all the times I’ve ever done that, I don’t think I’ve ever had that happen. I hope it turns out okay!
      🙂 Annie


  50. One of the prettiest desserts I have seen in a long time on the net…. so many thanks for your authentic recipe =you got it going! brava!

  51. oh – and it’s been bookmarked to make for my next dinner n jam party on the 14th…thank you!

  52. I couldn’t stop thinking about this pie when I saw it on your site, so I made it last night for a Halloween potluck. It was DIVINE! I didn’t have a springform pan or parchment paper, so I put the filling into two, store-bought graham cracker crusts – I didn’t have to change anything else from the recipe and it turned out just right! Thank you so much for sharing this recipe! I am going to make this pie again for Thanksgiving! Mmm! I was thinking that the carmel-pecan-graham-cracker crust would be delicious on a pumpkin pie or banana cream pie too!

  53. Thanks for the inspiration of your cheesecake pie. I loved how everything is layered. It actually gave me an inspiration to make a Dulce de Leche, Apple and Pumpkin Cheesecake. I will probably publish a post about it tonight and I will say your recipe inspired me to make mine.


  54. I know this sounds lame, but can I use a pre-made graham cracker crust? My kitchen and bank account are both too tiny to have a fancy springform pan, but I have a special request for this recipe.

    • Hi Sarah,
      You certainly could use a premade crust, but if you are going to do that, why not just make your own in a regular pie pan? Then you can still add the cinnamon, etc.
      🙂 Annie

  55. I made this for company last night………..It was Awesome! Everyone loved it, rave reviews. My only problem was I didn’t seem to have enough graham cracker crumbs to go up the sides (like your pix)….oh well. Thanks for a great recipe!

    • Hi June,
      Glad you enjoyed it! Actually, the first time I made it, my graham cracker crumbs went too high up the sides and I ended up breaking off the extra pieces. My best advice is to cover the sides first and then cover the bottom so that you don’t “waste” too many crumbs (too thick of a layer) on the bottom crust. Hopefully that makes sense.
      🙂 Annie

  56. Got a Stumbleupon notice in my email today with a photo of this cheesecake.. I must say this looks wonderful and I just might try it this Thanksgiving. That being said.. I need to tell you.. I am not one to try “dressed up” cheesecake. I have a cheesecake recipe from the 1930’s that is simple and without a doubt the best cheesecake I have ever eaten and I never ever doctor it up with extras. I Love chocolate and cheesecake and wouldn’t even think of trying a choc cheesecake recipe. It’s just one of those things that to me is a KISS thing. (Keep It Simple Stupid) UNTIL I saw this recipe and this one I do think I will give a try .. Your photos are beautiful too. Thank you for sharing this.. I will try to remember to post after I make and try this beautiful cheesecake. BTW The recipe I have also uses lemon juice in both the cheesecake and topping and I have never had an issue with adding it to the cream cheese in the 40+ yrs I have been making it. As a matter of fact I sometimes double the amount of lemon juice it calls for without issues. Thanks for sharing this recipe!

  57. […] of pie this holiday season (though please, please don’t make me!) it would have to be the caramel apple cheese pie I just discovered recently. I think this is the perfect choice because it is a kind of hybrid of […]

  58. Oh my does this look good!

  59. This looks so so so delicious! Me and my husband are planning to bake a cake on our first anniversary on 10th November. Now that we have never ever made a cake, this elaborate recipe might just help! Will let you know when we try it out. Thanks Annie.

    – Annu

  60. Another thing, I loved your site! have bookmarked it for handy reference.


  61. Delicious pie, that look’s like a cake to me 🙂

  62. The meals look very tasty.Nice job. I may try some of the dishes. You must be a pro. very Creative. G

  63. looks fantastic! I never made a cake, but this will be my first one. 🙂 greetings from germany. mike.

  64. Hi, that dessert looks to good to be eaten, it is a beautiful design. What a lovely pattern. A center peace, A master of art. The Caramel Apple Cheese
    Cake Pie.

  65. I followed these directions, made the pie, tortured my family as i drug it out for two days, and when we all finally dug in it was HEAVEN! thanks for a fantastic recipe!

  66. I “stumbled upon” this recipe, and just had to make it….I’m a sucker for both apples and cheesecake. It turned out wonderfully! And it really was pretty simple to make. However, due to time constraints I didn’t make my own caramel. I opted to use the caramel apple dip you find in the produce section next to the apples, and it was delicious. This will be a recipe I will definitely get some use out of, thanks so much for posting!

  67. I have made this recipe three times and each time it has gotten rave reviews. The recipe may seem involved but it actually goes quickly, you can be slicing the apples while the crust bakes, etc. Read through the whole thing before you begin and have everything on hand; I think you will find it goes faster than a traditional cheesecake. For a real cheesecake lover I made double the cream cheese portion and baked it about 10-15 minutes longer. However, I think it is perfect as written. People expect it to be cloyingly sweet but the tart apples really provide a perfect balance. I will definitely be making it for Thanksgiving.

  68. Annie, this looks fantastic. I’m thinking of making it for Thanksgiving. How far in advance do you think I could prepare it? Thanks for all of your wonderful recipes.

    • Michele,
      I’m actually making it for my Thanksgiving too! I will probably make mine on Monday. It keeps very well – we had it in the fridge for nearly a week after I made it the first time, and it was delicious to the end!
      🙂 Annie

  69. Annie,

    Where is says refrigerate for 4 hours can i leave that over night and just finish the next day?



  70. Oh my word, I have gained at least 5 pounds on my hips, lips and thighs from reading “some” of your recipes! And the Caramel Apple Cheescake Pie sounds absolutely scrumptious!

  71. Ooh, this might be my Thanksgiving dinner contribution!! How do the layers hold up when cutting?

  72. So I made this tonight and it was amazing!!!!!! My friends are currently having thirds. This is sooo good.

    Thanks for the recipe,


  73. Also made tonight!!! Awesome and delicious!!! Excellent with a Ice Cider.
    I made it with a 50/50 Granny smith/Golden russet apple and mascarpone cheese!
    Thanks for the recipe, Annie.

    Barcelona, Spain

  74. Annie,
    The next time you make this could you weigh your apples? I noticed that the granny smith apples at my market range greatly in size. Thanks.

    • Hi Lisa,
      I think you could really use almost any size of apples and it would be okay. It doesn’t need to be an exact measurement. If they are bigger, you’ll just have a thicker layer of apples. If they are on the smaller side, I would probably use 6, otherwise use 5. I just made it again last night and used 5 larger apples.
      🙂 Annie

  75. This sounds fab, I’m making one for thanksgiving. How many recipes of caramel does this require. How much caramel does your recipe make? Thx!

    • Hi Tiffany,
      One caramel recipe will make more than you need for this pie. You could probably make a half batch and I think that would be enough. I don’t know the exact amount of caramel that it yields.
      🙂 Annie

  76. I made this with my friends for fun and it turned out to be an AMAZING dish. Everyone loved it. I am making it again for thanksgiving and I hope to win the family competition. I am sure to win.
    Though I did mess up the first time and cooked the apples on too high of a setting((though I rinsed them off and remade the sauce, it turned out quite ok.))
    Also do not fret if the caramel sort of peels off the bottom of the crust, it is a sort of fall apart on the plate pie, and it will not be of the matter.

    Oh may I also mention, we are a group of teenagers making this. So it was quite the surprise for someone of our age to create something so delicious. All thanks to you and your wonderful recipe!!

    Please excuse my English,

  77. Wonderful! Almost like a triple wonderful dessert in one, Apple pie pecan pie, and cheesecake. I made this for Thanksgiving and it was wonderful.. BUT I didn’t have the parchment paper to put on the bottom of the spring form pan- it stuck without it – so use the parchment paper! 🙂 Also I doubled the recipe for the cheesecake topping. I will make this more and Thank you so much for sharing this with us. !!!!

    Here is the recipe I used for the caramel sauce. (I only used half of it in the recipe)
    Caramel Sauce Recipe

    Thank you so much for this wonderful dessert fit for any nice holiday table. goatlady

    • Glad you enjoyed it! Sorry to hear it stuck to the pan. I made it today without lining the pan, and it didn’t stick for me. But parchment paper is always an easier way to go!
      🙂 Annie

  78. Annie, just coming back to tell you I made this for turkey day and everyone LOVED it. They could not stop talking about it! I too doubled the cheesecake recipe and used about 75% of it. And added a 1/2 cup more of crumbs, I liked them going up the sides. I was initially worried about the tart apples, but they really went well with the sweet and rich pie. One thing I might try next time is a different caramel recipe, like the gooey one from Dorie’s chocolate caramel tart. After an overnight chill, the caramel base was pretty hard, and tough to cut through. Though no one complained, they said it tasted like candy 😉 Sending your link to a few who wanted the recipe. Thank you!!!

    • Glad to hear it was such a hit! Sorry the caramel didn’t work out for you. I’ve made the cheesecake three times now, and the caramel maybe five times with no problems at all. Anyway, glad you enjoyed it!
      🙂 Annie

  79. I made this for dessert for Thanksgiving this year and it was absolutely incredible!! This was the only dessert plate that was completely clean at the end of the night! I only wish everyone didn’t finish it yesterday so I could have a piece right now:) Thank you for sharing all recipes and good ideas with us!

  80. I am just starting to branch out to making deserts. I made this for desert too and my family LOVED it 🙂 However, I agree with Ariana – the caramel was pretty hard. I also had a bigger pan and just doubled everything. I had never made cheesecake before so I was sitting there with my nose pressed against the oven making sure it looked ok – Is it supposed to turn a brown on top? My mom assured me it was but I am not sold. Also, all of the butter from the crust leaked out during baking and I had to throw a cookie sheet in there to catch it.

    Thank you sooo much for this recipe, it was a fun time making it and a great time eating it!

    • Alexa,
      Darn, I don’t know why people keep having issues with the caramel! I’ve made it so many times without issue. As for the cheesecake browning, it depends on the recipe, but for this particular one, mine never browns (I think that would overbake it).
      🙂 Annie

  81. Made this for Thanksgiving- it was heavenly! Easily one of my top ten desserts I’ve ever made! Thanks so much!

  82. Wow … my 15-year old daughter found this recipe recently, and wanted to make it for a family get-together on the weekend. I thought it was a bit complex and time consuming, but she plowed forward anyway, with no apprehension. Well, it didn’t take that long to make at all! And the ingredients are all stuff that we usually have on hand, nothing way out of the ordinary. Her crust turned out a bit hard as well, but that’s what I love about this type of crust! As the pie baked, the juices from the apples, the caramel sauce, and the flavour from the pecans all combined and flavoured the crust. Her top even turned out just like in the picture. Definitely a do-again recipe! Thanks for sharing. 🙂

  83. thanks for the recipe! i made this for thanksgiving, rave reviews and not a crumb left.

  84. […] Source: Annie’s Eats crust 1 1/2 cups graham cracker crumbs 3 T. sugar ½ tsp. cinnamon 5 1/3 T. unsalted butter, melted […]

  85. I made this recipe trying to impress a foodie purist so I made the caramel and whip cream topping from scratch and was gratified with the response of “This is what a dessert is supposed to taste like!”. Thanks for the recipe!

  86. […] Nut Bread from All That Splatters, Caramel Apple Sugar Cookie Cheesecake Bars from Anne Strawberry, Caramel Apple Cheesecake Pie from Annie’s Eats, Brown Butter Ice Cream from Apartment Therapy: The Kitchn, Sweet Potato […]

  87. Just stumbled upon this recipe. What a gorgeous dessert!

  88. Fantastic looking dessert
    Only problem where is my plate lol

  89. Wow this pie looks amazing! It’s my first time here and am so glad that I stumbled upon your blog!

  90. I’m not a fan of apple pie, but this, my dear, is a thing of beauty.

  91. Wow. What a yummy way to bake with apples. The topping looks awesome.
    Greetings from Germany


  92. I am wondering if this must be refrigerated? My husband is in the Army and he sent this link to me raving about how great it looked and I would like to send this to him but I don’t know if it’s possible… Thanks!

    • Hi S,
      Yes, cheesecakes absolutely need to be refrigerated. Also, anything with a whipped cream topping. This is definitely not the kind of sweet treat you can ship. Maybe you can surprise him with it when he comes home!

  93. I looked, I read, I had a spiritual experience.

  94. Made this twice this week for two different events, absolutely wonderful!!! It was such a huge hit! I’ll definitely be making it again 🙂

  95. This looks like an alternative to the beloved banoffee pie. I shall call it….appoffee pie! om nom nom.

  96. Thanks for sharing this recipe. I really feel hungry!



  97. I made this tonight and will eat it tomorrow with my Bible study as we celebrate Valentine’s Day. Had no issues with the cream cheese and lemon juice. Did have to add more graham cracker mixture to get the coverage I wanted. It was also my first time to make caramel and I was shocked at how easy it was. Thanks for the encouragement Annie!

  98. Wow, that looks scrumptious – your photos are fantastic!

  99. OMG I think I almost fainted when I saw this. It looks absolutely divine and sinful. The perfect combination. Your photos are beautiful. I will have to flag this one.

  100. Oh my gosh – this pie looks absolutely incredible!!! The pictures look so good they’re literally making me drool! I bet the apple with the “cheesecake” is amazing.

  101. This looks unbelievably good.

  102. OMG. Needed to leave this comment simply based on the name of this cake. I haven’t even read the post yet but I can tell you right now that you’ve just included every concept I’ve ever loved into one cake. Ok, just wanted to say that. Now I’ll scroll back and get the recipe!! My mouth is watering!!

  103. This pie is absolutely amazing! I made it for an Easter dinner dessert and it was a HUGE hit. Everyone was raving about it all night. Thank you so much for all these incredible recipes!

  104. Oh.My.God. This pie is AMAZING. I made it for a friend’s birthday party and even though I had screwed it up a little bit and it looked kind of messy it still tasted heavenly and everyone loved it. My one issue was with the caramel: it became super thick, like a paste, and the fat separated (I don’t know if that’s the right way to explain it), could it be that I overcooked it? I really want to make that wonderful caramel for other recipes, I want to get it right! Thanks in advance.

    • I have had that happen before with this recipe too, though most of the time it is successful. I honestly don’t know what causes it but overcooking is a good guess. Glad you enjoyed it otherwise!

  105. This is currently in the oven!
    I was looking for a good opportunity to make this and a study session with friends & classmates seemed like the perfect time!
    I had a littleeee trouble with the spring form pan seeing as how it was my first time working with one, but it’ll still be eatable and that’s all that matters!
    Thanks for the GREAT recipe! I’m not even doubting that it’ll be delicious!
    Your blog is now one of my favorites! 😀

  106. I made this last weekend for Sunday dessert. My dad just told me that it was the best dessert that he has ever had. That is saying a lot for him because he has a wife and lots of daughters who all love to cook. It was wonderful!

  107. This looks like an alternative to the beloved banoffee pie. I agree with that. Looks unbelievably good. I’m a big fan of apple pie.

  108. I just sent my Pops out to the store to get all the ingredients for this delish pie! Im going to make it for my mom tomorrow for Mothers Day! : ) She’s already excited about it! I’ll definitely report back with how it turns out.

    I bookmarked you’re page over a year ago and have ben dyyying to try one of your amazing recipes. At college I have very limited resources in the shared kitchen, but now I have everything I need and can’t wait to dive right in! What a recipe to start with, too…

    Wish me luck!

  109. Hi! Back again! I made this dessert (as promised) today for my mom for mothers day and OMGSH did she love it! : ) Not that I have to tell you again as I’m sure you know this by now, but this dessert is spectacular! So fancy and worth every minute I put into it. My family wont stop talking about and I had to fight them off from getting seconds with the spatula just so we can have some to look forward to for leftovers tomorrow!

  110. This looks amazing!

  111. This looks totally amazing. I’ll definitely try this one for my next occassion. Your site is incredible, I’ve just spend that last half hour on it!

  112. YUM!!!

  113. My 16 year old fingers are itching to try this today, on Father’s day! I simpley CANNOT wait to taste it!! (Neither can anyone else ;] )

  114. Best cheese cake ever! and this comes from a cheese cake lover.. a real expert in cheese cakes (at least in eating them).
    Worth every minute of prep time!

  115. Fuuuuuuuuuuuuuuuuudge.
    That looks so good, I’m gonna cry. ahahahaha

  116. OMG that looks completely amazing!!

  117. This pie is amazing! I made it for a work event and everyone loved it.

  118. This looks amazing. I am posting a link to this recipe on my blog today. Check it out when you get the chance! 🙂

  119. Caramel? Oh jeeze… thought I was hungry before – thanks! 🙂

  120. Looks delicious!!
    How soon ahead could I make this? Could I make it on a Thursday evening for Saturday evening dinner party? Definitely not something I think I will have time to make the day of!

    • The closer you make it to serving the better, but at least one day in advance is fine. Two days is okay too, but it just won’t taste quite the same.

  121. This was AMAZING! I made it for my friend’s birthday and now I am very very popular…It was so easy to make and it didn’t crack at all!

  122. i made this tonight, and it was wonderful! it’s one of the best desserts i have ever made, and all of my suitemates enjoyed it. luckily, there are leftovers for tomorrow 🙂

  123. I made this a week ago and my fiance’ flipped out!! Takes some time to prepare but soo worth it. I am making it again tonight doubling the cream cheese though hopefully I do not ruin it. Oh and ran out of graham crackers to had to sub hard oatmeal and coconut cookies . . . will keep you updated! My kitchen smells amazing. Thank you =)

  124. I made this and I LOVED it! I also adapted it to squares and took it to a church activity I had to leave before anybody got to it, but I did hear comments from people that they loved it and there were NOT any leftovers!

    I’m making it again for Thanksgiving.

    Thanks for the recipe! If you are considering making it, DO IT! It’s awesome!

    I have now bookmarked it because I almost didn’t find it again and began to panic.

  125. I made this last night and intended on doubling the cheesecake part. Well, I doubled all of the cheesecake ingredients, EXCEPT the cream cheese. Somehow I forgot to double that part. I was worried it would be too sweet but it wasn’t. It was great! Next time I’ll definitely remember to double the cream cheese though because I need more of that. My husband, who is incredibly rarely enthusiastic about food is dancing around the house saying he thinks it’s the best thing he’s ever eaten in his life (“Oh the crust, and the caramel, oh the cream cheese, it’s just all… oooooh… it’s heaven). It’s pretty funny, coming from someone who couldn’t care less about food. I also used your caramel recipe and that was great too! Although I don’t understand why the butter floated to the top after being in the refrigerator. I know there’s nothing wrong with your recipe, it’s just the butter I guess. Thanks for the recipes!

  126. I made this for our Thanksgiving dessert this year and it was a huge hit. My sister’s have Celiac disease so I substituted Gluten Free Graham Crumbs and it turned out fabulous! I liked that there is just a hint of cheesecake, I don’t think I would double it in the future. I think at least 5 people who were at the dinner asked me for the recipe. Great one!

  127. This was wonderful! I made it last weekend for my Mom’s birthday. Everyone loved it and my brother proclaimed that it was “the best dessert ever.” I didn’t make the caramel sauce, but will definitely try that next time.

  128. I made this and the pumpkin cake w/ butterscotch filling for my sister-in-laws 40th birthday party yesterday. They both were a big hit 🙂 but I did have a slight problem w/ each. The crust on the cheesecake was very hard…I noticed a few others had a problem with this. I am wondering if certain brands of caramel work better/worse than others. I used Mrs. Richardson’s butterscotch caramel. I think I will try a different brand next time and see what happens. On the cake, my icing was very runny (I didn’t re-read your post about refrigerating it), so I took a portion of it and added powdered sugar and vanilla and no-one was the wiser 🙂 My husband exclaimed them both to be “keepers”. Thanks

    • The use of store-bought caramel sauce could have something to do with it. I’ve only ever made it with homemade caramel and it has been great every time, with no hard crust problems.

  129. I am going to try this recipe next week for our Halloween potluck at work because I thought caramel apples would fit right in with the theme. I was wondering what your take would be on the possibility of making this dish in a typical 9×13 cake pan. I do have the spring form pans, just was thinking of ways to possibly make serving easier at work…. Thanks!

    • I personally see no problem with serving a 9-inch round cake at work. People know how to use utensils and this is so delicious, they’ll do whatever it takes. I don’t know how I would begin to convert for a 9×13 because the baking time for the cheesecake would be off. Sorry!

  130. Hey Annie! I don’t have a springform pan. Can I just use a regular pie pan? If so, do I still line the bottom with parchment paper before making the crust? THANKS!

    • Elena,
      I doubt it would work in a pie pan. A springform pan holds a lot more volume than a pie pan. I recommend investing in a springform. It’s less than $20 and it’s a kitchen staple, in my opinion.

  131. The pie looks really delicious, thanks Annie. I like the caramel flavor very much.

  132. Wowzer, that crust looks so crumbly and nice! love the caramel effect you’ve done on top too. Thanks for sharing – great photo! 🙂

  133. I made it and it was FANTASTIC!
    Only bad thing? took me too long to prepare it!! Other than that is AMAZING

  134. Great cake recipe, I’m allergic to nuts so will try it without the Pecans!

  135. I made some changes to this (but I kept the idea of having the apples under the cheesecake), and baked it for a church contest! It was excellent and won the blue ribbon.

    It’s great as you have written it. My husband and I ate it in two days.

  136. Hi Annie,
    I wanted to make this and bring it to a family gathering. I notice at the end of the recipe you said right before serving to whip up the icing with an electric beater. Can I make it the day before? will the icing hold up or flatten out if I refrigerate it? should i refrigerate it? Whats the best way to prepare if I am going to take it somewhere? thanks!! Jaime

  137. How far in advance could you make this? I’m worried the crust may get soggy if I make it more than one day in advance.


  138. Thank you so much for posting this! I made it for my husband’s birthday and everybody was absolutely raving about it. Thanks for making me look good 🙂

  139. Hi Annie! I made this the other day for a dinner party and it was a huge hit, of course. I also made the apples again this morning and served them over french toast- the apples on their own are definitely be my new go-to topping for pancakes/waffles/ice cream/etc. Thanks for the sweetness 🙂

  140. Finally got around to making this yesterday! It was delicious! The homemade caramel was the ticket. I could eat that stuff by itself. Thanks for another fabulous recipe, Annie! So when you make this a day in advance, do you put the whipped cream on top in advance as well? I was concerned it may get watery overnight.

    • I have made this several times, and if I remember correctly, I have made it completely, topping and all in advance without issue.

  141. great recipe….intend to try it

  142. I made this today for a Thanksgiving celebration with friends and it was a hit! Everyone was impressed just upon seeing it and even more so after tasting it. Thanks a lot! 🙂

  143. How far in advance could you make this? I’m worried the crust may get soggy if I make it more than one day in advance

    • I don’t know exactly how far in advance it can be made. I’ve made it one day ahead but have never tried further ahead than that.

  144. I made some changes to this (but I kept the idea of having the apples under the cheesecake),

  145. Hi Annie,

    Thank you so much for this recipe! Can’t wait to try it out. This may be obvious, but I’m new to making cheesecakes: should the cream cheese and the egg be at room temperature when making this recipe? Does it matter? Thanks!

    • Recipes typically recommend that, but I usually don’t bother (especially with the eggs). I tend to just soften cream cheese, butter, etc. in the microwave before baking. I don’t have time to let things come to room temp naturally.

  146. Annie,
    I made this yesterday and it’s fantastic! I’ve never seen my daughter eat anything so fast. Help me if you can, I tried to make the caramel the night before as you said you had a bottle of it left over from cupcakes. It crystallized right away. I made it the next morning, and it was just right, but before i could use it it crystallized. I used it in the the bottom anyway and it was fine, but I wanted to use it on the top also, and that wouldn’t have worked. Any tips? My wife likes the the “mistake” caramel, we’re eating it like fudge, so it’s not going to waste. Thanks!

    • No, unfortunately I’ve had that problem a few times myself and have concluded that this is not the best caramel recipe. I have since started using another recipe (you can find with my Snickers cupcakes) that works much better.

  147. this looks like heaven!!! Yummm!!!

  148. Annie – help! I have no parchment paper and I need to make this tonight and can’t make it to the store – what can I do?

  149. Hey Annie, I’ve made your delicious pie for the second year. This year I’m making two for Thanksgiving, but I have a quick question. I prepped the apples and cheesecake the night before, I’ve just baked the graham cracker crust and was wondering, if I put in the apples and cheesecake and bake again, will anything happen to the crust so soon after being baked the first time?

  150. I made this for Thanksgiving and it was amazing! Everyone raved about how delicious it was!!! I’ll definitely make this one again.

  151. Made this for Thanksgiving and it was delicious. I’m eating the leftover slice now (for dinner)! I used store-bought caramel and while getting the first slice out of the pan was a little… sticky, the taste more than made up for the fact that it fell apart. Can’t wait to try more of your recipes!

  152. Oh man! I’m gonna get my wife to make this asap. It looks soooooooo good.

  153. I am making your delicious recipe for the first time and taking it to a party. Can I put the whipped cream and drizzled carmel on it several hours ahead and not ruin the dish?

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