📋 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!
Servings 8 servings
Calories 1251kcal
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
Instructions
- Preheat oven to 350 degrees F/176 degrees C.
- Reserve ¾ cup of apple pie filling from can and set aside.18 ounce - can of apple pie filling
- Spoon remaining pie filling onto pie crust9 inch graham cracker pie crust
- In large bowl, beat together cream cheese, sugar and vanilla until smooth.16 ounces cream cheese, ½ cup white sugar, ½ teaspoon vanilla extract
- Add eggs and beat.2 eggs
- Beat until combined and smooth.
- 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.
- 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.
- Bake 35 minutes or until centre is set. Cool
- Mix reserved apple pie filling and caramel sauce in saucepan. Heat about 1 minute (over medium low heat) on stovetop.¼ cup caramel sundae sauce
- Arrange apple slices (wedges, thin) around outside edge of cheesecake.1 apple
- Spoon caramel sauce/apple mixture onto cheesecake and spread evenly.
- Decorate with pecan halves on apple wedges. Sprinkle centre with chopped pecans and arrange apples as shown, if desired (or your decorating preference).20 pecan halves (plus 2 tablespoon chopped pecans)
- Refrigerate for at least 2 hours. Serve cold.
- Optional garnish: Top with whipped cream or Cool whip.
Notes
Expert Recipe Tips:
-
- Soften cream cheese properly – Let cream cheese sit at room temperature for at least 30–45 minutes before mixing. Cold cream cheese will create lumps and prevent a smooth filling.
-
- Don’t overfill the crust – Leave a bit of space at the top to avoid overflow during baking. If you have extra cheesecake filling, make mini cheesecakes in muffin tins.
-
- Check doneness with a thermometer – The center should reach 150°F (65°C) and have a slight jiggle. This ensures the cheesecake is set without overbaking.
-
- Cool gradually – Sudden temperature changes can cause cracks. After baking, let the pie cool on a wire rack for at least 1 hour before refrigerating.
-
- Chill thoroughly for clean slices – Refrigerating at least 2 hours (or overnight) helps the layers firm up, making it easier to cut neat pieces.
-
- Use a hot knife for slicing – Dip your knife in hot water, wipe dry, and slice. Repeat between cuts for bakery-style presentation.
-
- Upgrade store-bought caramel – Warm it gently with a pinch of sea salt or a splash of cream to make it richer and more homemade-tasting.
-
- Prevent apple garnish from browning – If using fresh apples, toss slices in a little lemon juice before arranging on top. Or use Cosmic Crisp apples, as they take much longer to brown.
-
- Serve in dessert bowls if needed – This cheesecake pie is softer than traditional cheesecake, so a small bowl can be a smart serving choice if it’s still slightly loose.
-
- Make it your own – Try swapping the caramel topping for salted caramel, or drizzle melted chocolate over the pecans for a Turtle-inspired twist.
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
