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whole caramel apple cheesecake pie on a white wooden background with red checkered cloth in background
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📋 Easy Caramel Apple Cheesecake Pie Recipe

This Caramel Apple Cheesecake Pie Recipe is the quickest and easiest apple cheesecake you will ever make! With a simple graham cracker crust, canned apple pie filling and cream cheese, caramel sundae sauce you get the best of both worlds - caramel apple pie and cheesecake in one delicious dessert!
Course Dessert
Cuisine American, Canadian, North American
Keyword apple pie, caramel, cheesecake
Special Diet Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
refrigerate 2 hours
Total Time 2 hours 50 minutes
Servings 8 servings
Calories 1251kcal
Author Terri Gilson

Equipment

Ingredients

  • 18 ounce - can of apple pie filling
  • 9 inch graham cracker pie crust
  • 16 ounces cream cheese *softened
  • ½ cup white sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ cup caramel sundae sauce
  • 20 pecan halves (plus 2 tablespoon chopped pecans)
  • 1 apple
US Customary - Metric

Instructions

NOTE: The photos will NOT print automatically -you need to check off the box for 'instruction images' and 'recipe image' IF you want them printed

  • Preheat oven to 350 degrees F/176 degrees C.
  • Reserve ¾ cup of apple pie filling from can and set aside.
  • Spoon remaining pie filling onto pie crust
    pie filling spooned onto pie crust
  • In large bowl, beat together cream cheese, sugar and vanilla until smooth.
    cream cheese, sugar and vanilla in large glass bowl with hand mixer
  • Add eggs and beat.
    eggs added to cream cheese mixture in large bowl
  • Beat until combined and smooth.
    glass bowl with batter and blue spatula
  • Pour cheesecake batter into pie shell, over apple. *I ended up removing about ¾ of a cup after I took this photo, as it was too full. You can use the excess to make mini cheesecake pies.
    batter poured into pie shell
  • Test to see if pie is done by inserting an instant read thermometer (see Top Tip) * the cheesecake should jiggle a little in the middle.
    Apple cheesecake pie with thermometer in it (on wire cooling rack)
  • Bake 35 minutes or until centre is set. Cool
    apple pie cheesecake on a cooling rack
  • Mix reserved apple pie filling and caramel sauce in saucepan. Heat about 1 minute (over medium low heat) on stovetop.
    reserved apple pie filling and caramel sauce in small saucepan
  • Arrange apple slices (wedges, thin) around outside edge of cheesecake.
    apple pie cheesecake with fresh apples around edges
  • Spoon caramel sauce/apple mixture onto cheesecake and spread evenly.
    apple pie filling and caramel mixture spooned over top
  • Decorate with pecan halves on apple wedges. Sprinkle centre with chopped pecans and arrange apples as shown, if desired (or your decorating preference).
    apple cheesecake pie with pecans and fresh apple slices
  • Refrigerate for at least 2 hours. Serve cold.
  • Optional garnish: Top with whipped cream or Cool whip.

Notes

*Please see post contents for important recipe information, substitutions, variations and tips!
 

Nutrition

Serving: 1piece | Calories: 1251kcal | Carbohydrates: 164g | Protein: 16g | Fat: 60g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 36g | Trans Fat: 0.004g | Cholesterol: 72mg | Sodium: 1174mg | Potassium: 444mg | Fiber: 5g | Sugar: 66g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 6mg