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Caramel Apple Cheesecake Dream Pie

A show-stopping dessert that combines creamy cheesecake and gooey caramel-drenched apples on a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Use Nabisco's Original Graham Crackers for the best flavor.
  • 0.25 cups brown sugar Light or dark works; dark gives a richer flavor.
  • 6 tbsp unsalted butter, melted Ensure it’s unsalted for the right sweetness balance.
  • 0.5 tsp cinnamon Warm spice that enhances the apple flavor.
For the cheesecake filling
  • 16 oz cream cheese, softened Recommended: Philadelphia for a creamy texture.
  • 0.5 cups granulated sugar Just enough sweetness to balance the cream cheese.
  • 2 large eggs Ensure they are at room temperature for better mixing.
  • 1 tsp vanilla extract Use pure vanilla for richer flavor.
  • 0.25 cups sour cream Adds a hint of tang and creaminess.
For the apple topping
  • 2 medium apples (Honeycrisp or Granny Smith), peeled & diced Honeycrisp adds sweetness and texture, Granny Smith provides tartness.
  • 2 tbsp butter For sautéing the apples.
  • 3 tbsp brown sugar To sweeten the apples.
  • 0.5 tsp cinnamon Reinforces the warm flavor.
  • 1 tsp lemon juice Prevents apples from browning.
For the crumble topping
  • 0.25 cups flour Helps bind the crumble topping.
  • 2 tbsp brown sugar for topping Adds sweetness in the crumble.
  • 2 tbsp rolled oats Adds a lovely texture to topping.
  • 2 tbsp butter, melted To hold the crumble together.
  • a pinch of cinnamon Just a hint for extra warmth.
For the caramel drizzle
  • 0.5 cups soft caramels or caramel sauce Kraft recommended for melting.
  • 2 tbsp heavy cream Helps to liquefy caramel for drizzling.

Method
 

Preparation of the crust
  1. Preheat oven to 325°F (160°C).
  2. Mix graham crumbs, brown sugar, melted butter, and cinnamon in a mixing bowl until evenly moistened.
  3. Press into a 9-inch springform pan and bake for 8–10 minutes until just golden. Let cool.
Make the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth and fluffy (2–3 minutes).
  2. Add eggs one at a time, mixing well after each addition.
  3. Follow with vanilla and sour cream, mixing until fully combined.
  4. Pour over the cooled crust and bake for 30–35 minutes, or until just set. Cool completely before refrigerating for at least 2 hours.
Prepare the apple topping
  1. Melt butter in a skillet over medium heat.
  2. Stir in apples, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes until apples are soft and coated in syrup.
  3. Allow to cool slightly before layering over the cheesecake.
Make the crumble topping
  1. Mix flour, oats, brown sugar, and a pinch of cinnamon in a bowl.
  2. Drizzle in melted butter and mix until coarse crumbs form.
  3. Toast in the skillet for 3–4 minutes or bake for 8 minutes at 350°F (175°C) until golden.
Layer and drizzle
  1. Layer the cooled apple topping over the chilled cheesecake.
  2. Sprinkle crumble topping evenly over the apples.
  3. Warm caramel with heavy cream in a small saucepan until drizzable, then drizzle generously over the top.
  4. Refrigerate for 1 hour before slicing for clean layers.

Notes

Ensure butter and cream cheese are at room temperature for the creamiest texture. This pie holds up beautifully in the fridge and can be made a day in advance.