Peaches and Cream Peaches and Cream

Wednesday, September 3, 2014

Caramel Apple Cheesecake Pie 

I have a lot of favorite food & desserts on this blog, but I haven’t talked or posted much about pie.  This year I’m planning on trying to remedy this-just you wait!  I can’t :D.

This pie is in my top 3-Yes, it has a lengthy title, but you needed to hear how awesome it is!  I drool just thinking about it.  It’s seriously one of the best pies I’ve ever made and I’m always delighted to serve it.  I usually make it for Thanksgiving & Christmas, but everyone was too full after a Turkey dinner! My friend had brought me a huge bag of apples-so I knew I had to make it!J

The crust is a graham cracker crust that’s baked in the oven and a caramel layer poured into it, and sprinkled with some pecans. Then there’s the apples sautéed with butter, brown sugar and cinnamon that bakes with a cream cheese topping. To top it all-whipped cream! It’s simply a slice of heaven-so make it for your next gathering!
Caramel Apple Cheesecake Pie
Makes 1 pie

for the crust:
1½ cups graham cracker crumbs
3 tablespoons granulated sugar
½ teaspoon cinnamon
1/3 cup unsalted butter, melted

¾ cup caramel
¾ cup pecans, chopped

for the apple filling:
5-6 apples, granny smith or transparent-cored & sliced thinly
4 tablespoons unsalted butter
½ cup brown sugar
1 teaspoon cinnamon

for the cream cheese topping:
8 ounces cream cheese, softened
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
¼ cup granulated sugar

for the topping:
1 cup heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract

¼-½ cup caramel
Chopped pecans, for sprinkling

Preheat the oven to 375 degrees F. 

for the crust:
In a medium sized bowl, combine the graham cracker crumbs, granulated sugar, cinnamon and melted butter together. Press into a pie plate and up to the sides. Bake for about 6 minutes, then remove from the oven and cool completely.

Once the pie shell is cool, pour the caramel onto the crust and sprinkle the chopped pecans.

for the apple filling:
In a large skillet over medium heat, melt the butter, then add in the brown sugar and cinnamon. Add the apples and cook for 15-20 minutes, until the apples are softened and tender. Cool slightly, then pour into the pie shell.

Reduce the oven temperature to 350 degrees F.

for the cream cheese topping:
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and sugar for about 1 minute, or until smooth. Add in the egg, lemon juice and vanilla. Beat for an additional 4 minutes or until fully blended. Pour over the apple filling. Bake for about 30 minutes or until a knife comes out clean.

Remove the pie from the oven and let cool. Refrigerate for about 4 hours.

for the topping:
In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream, sugar and vanilla extract until stiff peaks form. Top the pie with whipped cream, caramel and pecans.

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

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