By Tracey
Caramel Apple Cheesecake Pie
adapted from Mimi Hodges, the winner of Good Morning, America’s “Pie of Emeril’s Eye” Contest
Ingredients:
Caramel
- 8 tablespoons (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
Crust
- 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 5 1/3 tablespoons unsalted butter, melted
- 1/2 – 3/4 cup caramel
- 1 cup chopped pecans
Apple Filling
- 5 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 5-6 Granny Smith apples, peeled, cored and thinly sliced
Cheesecake
- 8 oz. cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 tablespoon freshly squeezed lemon juice
Topping
- 3/4 cup heavy cream
- 3 tablespoons confectioners’ sugar
- 1/4-1/2 cup caramel
- chopped pecans
Directions:
To make the caramel sauce: Add the butter, brown sugar and heavy cream to a medium saucepan. Set over medium-high heat and bring the mixture to a boil, stirring constantly. Lower the heat to medium and continue boiling until the mixture thickens slightly, about 7-8 minutes. Turn off the heat under the pot and let it cool slightly.
To make the crust: preheat the oven to 375 F. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a medium bowl. Use a fork to stir until the crumbs are evenly moistened. Transfer the mixture to the prepared springform pan and press into an even layer over the bottom and about two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, or until golden in color. Transfer the pan to a wire rack and 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 make the filling. Turn the oven down to 350 F.
To make the apple filling: Melt the butter in a large skillet set over medium heat. Add the brown sugar, salt and cinnamon, stirring to combine, and cook until gently bubbling, about 1 minute. Add the apples and toss to coat. Cook until the slices are tender, and most of the liquid in the pan has been reduced, about 15-20 minutes. Allow to cool for a few minutes then add the apples to the crust on top of the caramel and pecans.
To make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the vanilla, egg and lemon juice and beat until incorporated and smooth, about 1-2 minutes. Pour the cheesecake batter over the apples in the crust and spread into an even layer. Bake until the cheesecake is set, about 30 minutes. Transfer the pan to a wire rack and cool to room temperature then refrigerate for at least 4 hours before adding the topping.
To make the topping: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high speed until stiff peaks form. Remove the sides of the springform pan, then gently spread the whipped cream over the cheesecake. Dollop spoonfuls of the caramel sauce on top of the whipped cream – swirl with a knife to create a marbled effect. Garnish with chopped pecan, if desired. Store, covered, in the refrigerator.
