This over the top caramel apple cheesecake pie is one of the the first recipes I shared on my blog that went truly viral. It was all the rage, and for good reason – it starts out with a graham cracker crust, then a layer of caramel and nuts, a thick pile of caramelized apples, topped with a layer of cheesecake, and is finished off with whipped cream swirled with more caramel and nuts.
Given the popularity of this classic and the fact that I still adore it, I figured it was time to revisit the recipe both for some freshened up photos and some mild recipe tweaks (mainly reducing the sugar in an already very sweet recipe.) To be honest, sometimes I like to revisit older popular recipes and see if they were really as good as I remember. Thankfully, this passed the test of time and I still think it is wonderful.
This is an especially wonderful choice for a Thanksgiving dessert spread because with both apple pie filling and cheesecake, it checks off two dessert boxes at once. This means you get two rocking desserts in one and perhaps you have more room on the table for other fantastic desserts. It’s a win-win-win, I promise you that.