Ingredients

1½ cups graham cracker crumbs

¼ cup brown sugar

6 tbsp unsalted butter, melted

½ tsp cinnamon

16 oz (450 g) cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

¼ cup sour cream

2 medium apples (Honeycrisp or Granny Smith), peeled & diced

2 tbsp butter

3 tbsp brown sugar

½ tsp cinnamon

1 tsp lemon juice

¼ cup flour

2 tbsp brown sugar

2 tbsp rolled oats

2 tbsp butter, melted

Pinch of cinnamon

½ cup soft caramels or caramel sauce

2 tbsp heavy cream

Instructions

Step 1: Preheat oven to 325°F (160°C).

Step 2: In a bowl, mix graham cracker crumbs, brown sugar, melted butter, and cinnamon until evenly moistened.

Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool completely.

Step 4: Beat the softened cream cheese and granulated sugar together until smooth and creamy.

Step 5: Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract and sour cream until well combined.

Step 6: Pour the cheesecake batter over the cooled crust and bake for 30–35 minutes, or until just set around the edges but slightly jiggly in the center.

Step 7: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.

Step 8: In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice, stirring to combine.

Step 9: Cook the apples for 5–7 minutes until they are softened and coated in syrup. Remove from heat and let cool slightly.

Step 10: In a small bowl, mix flour, brown sugar, rolled oats, melted butter, and a pinch of cinnamon until coarse crumbs form.

Step 11: Toast the crumble topping either in a dry skillet over medium heat for 3–4 minutes or bake in the oven at 350°F (175°C) for 8 minutes, stirring occasionally for even browning.

Step 12: Spread the cooled apple mixture evenly over the chilled cheesecake.

Step 13: Sprinkle the toasted crumble topping evenly over the apples.

Step 14: Warm the caramels with heavy cream in a microwave or saucepan until smooth, then drizzle generously over the top of the pie.

Step 15: Refrigerate the assembled pie for at least 1 hour before slicing to achieve clean, defined layers.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity.

For a nutty crunch, add chopped pecans or walnuts to the crumble topping.

Substitute caramel sauce with homemade salted caramel for a richer flavor.

Make sure the cream cheese is softened to avoid lumps in the cheesecake batter.

To prevent cracks, avoid overbaking the cheesecake and allow it to cool gradually.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container. When ready to serve, let it sit at room temperature for about 10 minutes for the best texture. This pie is best enjoyed chilled and should not be left out for more than 2 hours.

FAQs

Can I use a different type of crust?

Yes, a digestive biscuit or shortbread crust also works well for this cheesecake if you prefer a different flavor and texture.

Can I make this pie ahead of time?

Absolutely! You can prepare the entire pie up to a day in advance, refrigerate, and add the caramel drizzle just before serving for the freshest look and taste.

Dessert

Caramel Apple Cheesecake Dream Pie Recipe

Introduction