Ingredients

The following ingredients have 12 Servings
  • 1 1/2 c graham cracker crumbs
  • 3 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/3 c butter (melted)
  • 3/4 c caramel ice cream topping
  • 1 c chopped pecans
  • 5 Granny Smith apples (peeled, cored, sliced very thin)
  • 5 tbsp butter
  • 1/2 c brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 8 oz. cream cheese
  • 1 tsp vanilla
  • 1 egg
  • 1 tbsp lemon juice
  • 1/4 c sugar
  • 3/4 c heavy cream (whipped)
  • 2 tbsp sugar
  • 1/2 c caramel ice cream topping
  • 1/4 c chopped pecans

Instruction

  • Preheat oven to 375.
  • In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides.
  • Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely.
  • Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
  • In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell.
  • Reduce oven to 350 degrees F. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell.
  • Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool.
  • Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.