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.


For the crust: 

  • 1½ cups (213 grams) graham cracker crumbs
  • 3 tbsp. (37 grams) granulated sugar
  • ½ tsp. ground cinnamon
  • 5 1/3 tbsp. (75 grams) unsalted butter, melted

For the filling: 

  • ½-¾ cup caramel sauce
  • 1 cup (113 grams) chopped pecans or walnuts
  • 3 tbsp. (21 grams) unsalted butter
  • 3 tbsp. (40 grams)  light brown sugar, tightly packed
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 5-6 Granny Smith apples, peeled, cored and thinly sliced
  • 8 oz. (227 grams) cream cheese
  • ¼ cup (50 grams) granulated sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. freshly squeezed lemon juice
  • 1 large egg

For the topping:

  • ¾ cup (170 grams) heavy cream
  • 3 tbsp. (21 grams) confectioners’ sugar
  • ¼-½ cup caramel sauce
  • Additional chopped pecans or walnuts, for garnish


  • 01

    To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped nuts. Refrigerate the crust while you prepare the filling.

  • 02

    To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

  • 03

    Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

  • 04

    To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped nuts if desired. Slice with a long, thin knife to serve.


  • Oohhhhh the caramel…. fabulous

  • Um….amazing! You’re right the picture and the title says it all – I definitely need to make this.

  • This looks so amazing! It’s such a perfect fall dessert. I love all of the different layers!

  • Aimee


  • Renee

    wow!! i can’t wait to make this one! It looks so good, I just want to jump through my monitor and have a bite!!

  • Oh wow this looks really great. I love caramel apple and love cheesecake… and love pie! This sounds perfect for the holidays and something my family wouldn’t expect!

  • Oh my gosh, this looks INCREDIBLE!!!! Wow!

  • This looks beautiful! What a great sounding recipe!!

  • oneordinaryday

    Absolute perfection in a graham cracker crust.

  • Truly decadent, but I’m sure it’s worth every calorie to savor each bite! Gorgeous photos!

  • What a beautiful dessert!

  • Holy smokes that is the most over the top cheesecake, pie desserts! Does it get any better? I don’t think so!

  • Oh Annie! That cheesecake is to die for! I will defiitely be making this for our next dinner party! Amazing!

  • Wowzers! What a great recipe, picture and evrything!! I am so tempted to make this for my next party. I need to have one soon!

  • The Cooking Bride

    Yes, you are right. Based on the title and pictures alone, I can tell this cheesecake was delicious!

  • David


  • Hmmm.. maybe it should be called Caramel Apple Pecan Cheesecake Pie with Fantastic Graham Cracker Crust. :) Now, that would be a long title. lol

    It looks wonderful! Thanks for sharing!

  • This is spectacularly beautiful~

  • Mmm, this looks delicious and is so pretty with the caramel on top!

  • Amanda

    I need this….yes, NEED it!! Plus….I NEED my Wacko….Buff is here all alone and I can’t be Shake N Bake without you.

  • this looks absolutely AMAZING!! I need to go and buy myself some apples right now!! =)

  • Annie

    Hahaha, Manda, I think this is the best comment I’ve ever gotten on my blog :) Love you!

  • nutmegnanny

    This is delicious! I need a slice right now:)

  • This looks so delicious! Care to send any more my way?

  • Fall never looked so good. I’m tweeting it right now!

  • I am a bona fide caramel freak. I am definitely trying this recipe this weekend for company. It looks fantastic –

  • This sounds absolutely incredible – I’m now thinking about adding it to my Thanksgiving menu. With homemade caramel, of course!

  • Sara

    Can you make this without the pecans? I would love to make it for a dinner party but one of the guests is deathly allergic to nuts! Any suggestions for substitutes?

  • This looks utterly amazing! I must make this!!

    Katie xox

  • Annie

    Hi Sara,
    Absolutely, just omit the nuts – no need to substitute anything in their place.

  • That looks amazing! I need to make this… soon!

  • beautifully presented!

  • Oh wow what an interesting twist on cheesecake! I thought the pumpkin cheesecake I made a few weeks ago was festive but this recipe takes festive to the next level! Lovely photos, by the way.

  • I stumbled upon this blog–and have decided this recipe is illegal or something–WOW! Very seductive with the seasonal flavors and the fact is has caramel AND is a cheesecake…WOW again!

  • Oh. My. Goodness. This looks amazing.

  • So. So. Beautiful!

  • Adelina

    A very nice marriage of ingredients!!! I just adore the way the crust looked! It blends everything so well together!

    Thanks for posting and for sharing!

  • WOW! This apple cheesecake pie look so delicious. I can’t wait to make it. Apple Pie and Cheesecake…why didn’t I ever think of that? Yum!

  • Wow, that’s a beautiful looking pie.

  • wow that sounds like quite a dessert! yummm

  • Hey Annie! This was the most amazing pie I’ve ever made. I had some issues with my homemade caramel, I might need to revisit the recipe again (I’m sure I did something wrong :S) I send some of this pie to my husband’s co-workers and one of them officially dubbed the name of this recipe as, “The Matthew McConaughey Pie”. Fabulous!!

  • I “Stumbled Upon” and found this…fantastic!! Can’t wait to make it.

  • Douglas Sinclair

    WOW! You have hit an absolute Home Run right out of the park! I just never thought of the Graham Wafer Crust. I’ll Bet that’s to Die For. Keep scratchin the old noggin maybe there’s another receipe like this one in there. I just don’t care how many callories are in it . Have you tasted Butter Pecan and Caramel Frozen Yogurt? Nothing could be this good though. Congrats!

  • nice.. looks good

  • going to share it on one of my website .nd also stuble it .great watereeeeeeeee.


    i cant wait to make this ,as i make cheesecake a lot ,this will certainly be popular

  • That looks amazing! I’m going to have to make this soon!

  • This looks fantastic….I love the cookies and cakes on your page beautifully done! Thanks for sharing :)

  • Kat

    Has anyone actually TRIED this recipe? I agree, it looks amazing, awesome, fabulous, etc….but isn’t this supposed to be a review page??? A review of how this actually tastes seems to be in order. Anyone???

  • Annie

    The comments section of my blog is for anyone to give their thoughts whether they have made the recipe or not. I made it twice with rave reviews from the many, many people who have tried it – I think that’s pretty convincing. But my job isn’t to convince, just to share recipes that I love. If I don’t think it’s great, it doesn’t get posted.
    :) Annie

  • Deborah

    Hi there. The cheesecake is in the oven right now, but I have to ask– it seems like about 1/2 too little of the cream cheese mixtures compared to ones I’ve made before– Shall I not worry about this? Also, the cream cheese mixture broke when I added the lemon juice. Ever have that problem? I might leave out the juice next time and use lemon rind….Ideas? Can’t wait to try it..


  • Annie

    Hi Deborah,
    Well, since the whole bottom layer is caramelized apples, it makes sense that there isn’t as much of a cheesecake layer – it’s really more pie than cheesecake. And I don’t know what you mean by the cream cheese mixture “broke” when the lemon juice was added – how does cream cheese break? It doesn’t even really thin it out, just adds some flavor. It is a very small amount, it shouldn’t affect it at all.
    Good luck!

  • Deborah

    Thanks, Annie– when citrus is added to dairy products (like milk added to tea with lemon) it can “break” or coddle–

  • Annie

    Ah, I see. In all the times I’ve ever done that, I don’t think I’ve ever had that happen. I hope it turns out okay!
    :) Annie


  • One of the prettiest desserts I have seen in a long time on the net…. so many thanks for your authentic recipe =you got it going! brava!

  • oh – and it’s been bookmarked to make for my next dinner n jam party on the 14th…thank you!

  • I couldn’t stop thinking about this pie when I saw it on your site, so I made it last night for a Halloween potluck. It was DIVINE! I didn’t have a springform pan or parchment paper, so I put the filling into two, store-bought graham cracker crusts – I didn’t have to change anything else from the recipe and it turned out just right! Thank you so much for sharing this recipe! I am going to make this pie again for Thanksgiving! Mmm! I was thinking that the carmel-pecan-graham-cracker crust would be delicious on a pumpkin pie or banana cream pie too!

  • Thanks for the inspiration of your cheesecake pie. I loved how everything is layered. It actually gave me an inspiration to make a Dulce de Leche, Apple and Pumpkin Cheesecake. I will probably publish a post about it tonight and I will say your recipe inspired me to make mine.


  • Sarah

    I know this sounds lame, but can I use a pre-made graham cracker crust? My kitchen and bank account are both too tiny to have a fancy springform pan, but I have a special request for this recipe.

  • Annie

    Hi Sarah,
    You certainly could use a premade crust, but if you are going to do that, why not just make your own in a regular pie pan? Then you can still add the cinnamon, etc.
    :) Annie

  • I made this for company last night………..It was Awesome! Everyone loved it, rave reviews. My only problem was I didn’t seem to have enough graham cracker crumbs to go up the sides (like your pix)….oh well. Thanks for a great recipe!

  • Annie

    Hi June,
    Glad you enjoyed it! Actually, the first time I made it, my graham cracker crumbs went too high up the sides and I ended up breaking off the extra pieces. My best advice is to cover the sides first and then cover the bottom so that you don’t “waste” too many crumbs (too thick of a layer) on the bottom crust. Hopefully that makes sense.
    :) Annie

  • Got a Stumbleupon notice in my email today with a photo of this cheesecake.. I must say this looks wonderful and I just might try it this Thanksgiving. That being said.. I need to tell you.. I am not one to try “dressed up” cheesecake. I have a cheesecake recipe from the 1930’s that is simple and without a doubt the best cheesecake I have ever eaten and I never ever doctor it up with extras. I Love chocolate and cheesecake and wouldn’t even think of trying a choc cheesecake recipe. It’s just one of those things that to me is a KISS thing. (Keep It Simple Stupid) UNTIL I saw this recipe and this one I do think I will give a try .. Your photos are beautiful too. Thank you for sharing this.. I will try to remember to post after I make and try this beautiful cheesecake. BTW The recipe I have also uses lemon juice in both the cheesecake and topping and I have never had an issue with adding it to the cream cheese in the 40+ yrs I have been making it. As a matter of fact I sometimes double the amount of lemon juice it calls for without issues. Thanks for sharing this recipe!

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  • Oh my does this look good!

  • This looks so so so delicious! Me and my husband are planning to bake a cake on our first anniversary on 10th November. Now that we have never ever made a cake, this elaborate recipe might just help! Will let you know when we try it out. Thanks Annie.

    – Annu

  • Another thing, I loved your site! have bookmarked it for handy reference.


  • Delicious pie, that look’s like a cake to me :)

  • Gordon Hatton

    The meals look very tasty.Nice job. I may try some of the dishes. You must be a pro. very Creative. G

  • looks fantastic! I never made a cake, but this will be my first one. :) greetings from germany. mike.

  • Hi, that dessert looks to good to be eaten, it is a beautiful design. What a lovely pattern. A center peace, A master of art. The Caramel Apple Cheese
    Cake Pie.

  • Crystal

    I followed these directions, made the pie, tortured my family as i drug it out for two days, and when we all finally dug in it was HEAVEN! thanks for a fantastic recipe!

  • I “stumbled upon” this recipe, and just had to make it….I’m a sucker for both apples and cheesecake. It turned out wonderfully! And it really was pretty simple to make. However, due to time constraints I didn’t make my own caramel. I opted to use the caramel apple dip you find in the produce section next to the apples, and it was delicious. This will be a recipe I will definitely get some use out of, thanks so much for posting!

  • Lisa

    I have made this recipe three times and each time it has gotten rave reviews. The recipe may seem involved but it actually goes quickly, you can be slicing the apples while the crust bakes, etc. Read through the whole thing before you begin and have everything on hand; I think you will find it goes faster than a traditional cheesecake. For a real cheesecake lover I made double the cream cheese portion and baked it about 10-15 minutes longer. However, I think it is perfect as written. People expect it to be cloyingly sweet but the tart apples really provide a perfect balance. I will definitely be making it for Thanksgiving.

  • Michele

    Annie, this looks fantastic. I’m thinking of making it for Thanksgiving. How far in advance do you think I could prepare it? Thanks for all of your wonderful recipes.

  • Annie

    I’m actually making it for my Thanksgiving too! I will probably make mine on Monday. It keeps very well – we had it in the fridge for nearly a week after I made it the first time, and it was delicious to the end!
    :) Annie

  • Also Annie


    Where is says refrigerate for 4 hours can i leave that over night and just finish the next day?



  • Annie

    Hi Annie,
    Yep, that will definitely work. I’ll probably do the same!
    :) Annie

  • Diane

    Oh my word, I have gained at least 5 pounds on my hips, lips and thighs from reading “some” of your recipes! And the Caramel Apple Cheescake Pie sounds absolutely scrumptious!

  • Ariana from Chicago

    Ooh, this might be my Thanksgiving dinner contribution!! How do the layers hold up when cutting?

  • Annie

    As long as it is properly chilled, the layers hold up great. Enjoy!

  • Annie

    So I made this tonight and it was amazing!!!!!! My friends are currently having thirds. This is sooo good.

    Thanks for the recipe,


  • Marcelo

    Also made tonight!!! Awesome and delicious!!! Excellent with a Ice Cider.
    I made it with a 50/50 Granny smith/Golden russet apple and mascarpone cheese!
    Thanks for the recipe, Annie.

    Barcelona, Spain

  • Lisa

    The next time you make this could you weigh your apples? I noticed that the granny smith apples at my market range greatly in size. Thanks.

  • Tiffany

    This sounds fab, I’m making one for thanksgiving. How many recipes of caramel does this require. How much caramel does your recipe make? Thx!

  • Annie

    Hi Lisa,
    I think you could really use almost any size of apples and it would be okay. It doesn’t need to be an exact measurement. If they are bigger, you’ll just have a thicker layer of apples. If they are on the smaller side, I would probably use 6, otherwise use 5. I just made it again last night and used 5 larger apples.
    :) Annie

  • Annie

    Hi Tiffany,
    One caramel recipe will make more than you need for this pie. You could probably make a half batch and I think that would be enough. I don’t know the exact amount of caramel that it yields.
    :) Annie

  • Mili{happy}

    I made this with my friends for fun and it turned out to be an AMAZING dish. Everyone loved it. I am making it again for thanksgiving and I hope to win the family competition. I am sure to win.
    Though I did mess up the first time and cooked the apples on too high of a setting((though I rinsed them off and remade the sauce, it turned out quite ok.))
    Also do not fret if the caramel sort of peels off the bottom of the crust, it is a sort of fall apart on the plate pie, and it will not be of the matter.

    Oh may I also mention, we are a group of teenagers making this. So it was quite the surprise for someone of our age to create something so delicious. All thanks to you and your wonderful recipe!!

    Please excuse my English,

  • Wonderful! Almost like a triple wonderful dessert in one, Apple pie pecan pie, and cheesecake. I made this for Thanksgiving and it was wonderful.. BUT I didn’t have the parchment paper to put on the bottom of the spring form pan- it stuck without it – so use the parchment paper! :) Also I doubled the recipe for the cheesecake topping. I will make this more and Thank you so much for sharing this with us. !!!!

    Here is the recipe I used for the caramel sauce. (I only used half of it in the recipe)
    Caramel Sauce Recipe

    Thank you so much for this wonderful dessert fit for any nice holiday table. goatlady

  • Annie

    Glad you enjoyed it! Sorry to hear it stuck to the pan. I made it today without lining the pan, and it didn’t stick for me. But parchment paper is always an easier way to go!
    :) Annie

  • Ariana from Chicago

    Annie, just coming back to tell you I made this for turkey day and everyone LOVED it. They could not stop talking about it! I too doubled the cheesecake recipe and used about 75% of it. And added a 1/2 cup more of crumbs, I liked them going up the sides. I was initially worried about the tart apples, but they really went well with the sweet and rich pie. One thing I might try next time is a different caramel recipe, like the gooey one from Dorie’s chocolate caramel tart. After an overnight chill, the caramel base was pretty hard, and tough to cut through. Though no one complained, they said it tasted like candy ;) Sending your link to a few who wanted the recipe. Thank you!!!

  • Annie

    Glad to hear it was such a hit! Sorry the caramel didn’t work out for you. I’ve made the cheesecake three times now, and the caramel maybe five times with no problems at all. Anyway, glad you enjoyed it!
    :) Annie

  • Lori

    I made this for dessert for Thanksgiving this year and it was absolutely incredible!! This was the only dessert plate that was completely clean at the end of the night! I only wish everyone didn’t finish it yesterday so I could have a piece right now:) Thank you for sharing all recipes and good ideas with us!

  • Alexa

    I am just starting to branch out to making deserts. I made this for desert too and my family LOVED it :) However, I agree with Ariana – the caramel was pretty hard. I also had a bigger pan and just doubled everything. I had never made cheesecake before so I was sitting there with my nose pressed against the oven making sure it looked ok – Is it supposed to turn a brown on top? My mom assured me it was but I am not sold. Also, all of the butter from the crust leaked out during baking and I had to throw a cookie sheet in there to catch it.

    Thank you sooo much for this recipe, it was a fun time making it and a great time eating it!

  • Annie

    Darn, I don’t know why people keep having issues with the caramel! I’ve made it so many times without issue. As for the cheesecake browning, it depends on the recipe, but for this particular one, mine never browns (I think that would overbake it).
    :) Annie

  • Made this for Thanksgiving- it was heavenly! Easily one of my top ten desserts I’ve ever made! Thanks so much!

  • Marg

    Wow … my 15-year old daughter found this recipe recently, and wanted to make it for a family get-together on the weekend. I thought it was a bit complex and time consuming, but she plowed forward anyway, with no apprehension. Well, it didn’t take that long to make at all! And the ingredients are all stuff that we usually have on hand, nothing way out of the ordinary. Her crust turned out a bit hard as well, but that’s what I love about this type of crust! As the pie baked, the juices from the apples, the caramel sauce, and the flavour from the pecans all combined and flavoured the crust. Her top even turned out just like in the picture. Definitely a do-again recipe! Thanks for sharing. :)

  • ruth

    thanks for the recipe! i made this for thanksgiving, rave reviews and not a crumb left.

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  • Jessica

    I made this recipe trying to impress a foodie purist so I made the caramel and whip cream topping from scratch and was gratified with the response of “This is what a dessert is supposed to taste like!”. Thanks for the recipe!

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  • Just stumbled upon this recipe. What a gorgeous dessert!

  • Graeme

    Fantastic looking dessert
    Only problem where is my plate lol

  • Wow this pie looks amazing! It’s my first time here and am so glad that I stumbled upon your blog!

  • Marc

    I’m not a fan of apple pie, but this, my dear, is a thing of beauty.

  • Wow. What a yummy way to bake with apples. The topping looks awesome.
    Greetings from Germany


  • S

    I am wondering if this must be refrigerated? My husband is in the Army and he sent this link to me raving about how great it looked and I would like to send this to him but I don’t know if it’s possible… Thanks!

  • Annie

    Hi S,
    Yes, cheesecakes absolutely need to be refrigerated. Also, anything with a whipped cream topping. This is definitely not the kind of sweet treat you can ship. Maybe you can surprise him with it when he comes home!

  • tryst

    I looked, I read, I had a spiritual experience.

  • Samantha

    Made this twice this week for two different events, absolutely wonderful!!! It was such a huge hit! I’ll definitely be making it again :)

  • This looks like an alternative to the beloved banoffee pie. I shall call it….appoffee pie! om nom nom.

  • Thanks for sharing this recipe. I really feel hungry!



  • Emily Heeringa

    I made this tonight and will eat it tomorrow with my Bible study as we celebrate Valentine’s Day. Had no issues with the cream cheese and lemon juice. Did have to add more graham cracker mixture to get the coverage I wanted. It was also my first time to make caramel and I was shocked at how easy it was. Thanks for the encouragement Annie!

  • Wow, that looks scrumptious – your photos are fantastic!

  • OMG I think I almost fainted when I saw this. It looks absolutely divine and sinful. The perfect combination. Your photos are beautiful. I will have to flag this one.

  • Oh my gosh – this pie looks absolutely incredible!!! The pictures look so good they’re literally making me drool! I bet the apple with the “cheesecake” is amazing.

  • This looks unbelievably good.

  • OMG. Needed to leave this comment simply based on the name of this cake. I haven’t even read the post yet but I can tell you right now that you’ve just included every concept I’ve ever loved into one cake. Ok, just wanted to say that. Now I’ll scroll back and get the recipe!! My mouth is watering!!

  • Lydia MacDonald

    This pie is absolutely amazing! I made it for an Easter dinner dessert and it was a HUGE hit. Everyone was raving about it all night. Thank you so much for all these incredible recipes!

  • ClaraCafeína

    Oh.My.God. This pie is AMAZING. I made it for a friend’s birthday party and even though I had screwed it up a little bit and it looked kind of messy it still tasted heavenly and everyone loved it. My one issue was with the caramel: it became super thick, like a paste, and the fat separated (I don’t know if that’s the right way to explain it), could it be that I overcooked it? I really want to make that wonderful caramel for other recipes, I want to get it right! Thanks in advance.

  • Annie

    I have had that happen before with this recipe too, though most of the time it is successful. I honestly don’t know what causes it but overcooking is a good guess. Glad you enjoyed it otherwise!

  • This is currently in the oven!
    I was looking for a good opportunity to make this and a study session with friends & classmates seemed like the perfect time!
    I had a littleeee trouble with the spring form pan seeing as how it was my first time working with one, but it’ll still be eatable and that’s all that matters!
    Thanks for the GREAT recipe! I’m not even doubting that it’ll be delicious!
    Your blog is now one of my favorites! :D

  • Hannah T.

    I made this last weekend for Sunday dessert. My dad just told me that it was the best dessert that he has ever had. That is saying a lot for him because he has a wife and lots of daughters who all love to cook. It was wonderful!

  • This looks like an alternative to the beloved banoffee pie. I agree with that. Looks unbelievably good. I’m a big fan of apple pie.

  • Becca B

    I just sent my Pops out to the store to get all the ingredients for this delish pie! Im going to make it for my mom tomorrow for Mothers Day! : ) She’s already excited about it! I’ll definitely report back with how it turns out.

    I bookmarked you’re page over a year ago and have ben dyyying to try one of your amazing recipes. At college I have very limited resources in the shared kitchen, but now I have everything I need and can’t wait to dive right in! What a recipe to start with, too…

    Wish me luck!

  • Becca B

    Hi! Back again! I made this dessert (as promised) today for my mom for mothers day and OMGSH did she love it! : ) Not that I have to tell you again as I’m sure you know this by now, but this dessert is spectacular! So fancy and worth every minute I put into it. My family wont stop talking about and I had to fight them off from getting seconds with the spatula just so we can have some to look forward to for leftovers tomorrow!

  • This looks amazing!

  • This looks totally amazing. I’ll definitely try this one for my next occassion. Your site is incredible, I’ve just spend that last half hour on it!

  • Buzz


  • Emily

    My 16 year old fingers are itching to try this today, on Father’s day! I simpley CANNOT wait to taste it!! (Neither can anyone else ;] )

  • Best cheese cake ever! and this comes from a cheese cake lover.. a real expert in cheese cakes (at least in eating them).
    Worth every minute of prep time!

  • Shawna

    That looks so good, I’m gonna cry. ahahahaha

  • OMG that looks completely amazing!!

  • Cindy

    This pie is amazing! I made it for a work event and everyone loved it.

  • This looks amazing. I am posting a link to this recipe on my blog today. Check it out when you get the chance! :)

  • Caramel? Oh jeeze… thought I was hungry before – thanks! :-)

  • Megan

    Looks delicious!!
    How soon ahead could I make this? Could I make it on a Thursday evening for Saturday evening dinner party? Definitely not something I think I will have time to make the day of!

  • Annie

    The closer you make it to serving the better, but at least one day in advance is fine. Two days is okay too, but it just won’t taste quite the same.

  • Jennifer

    This was AMAZING! I made it for my friend’s birthday and now I am very very popular…It was so easy to make and it didn’t crack at all!

  • i made this tonight, and it was wonderful! it’s one of the best desserts i have ever made, and all of my suitemates enjoyed it. luckily, there are leftovers for tomorrow :)

  • Alisha

    I made this a week ago and my fiance’ flipped out!! Takes some time to prepare but soo worth it. I am making it again tonight doubling the cream cheese though hopefully I do not ruin it. Oh and ran out of graham crackers to had to sub hard oatmeal and coconut cookies . . . will keep you updated! My kitchen smells amazing. Thank you =)

  • Lorena

    I made this and I LOVED it! I also adapted it to squares and took it to a church activity I had to leave before anybody got to it, but I did hear comments from people that they loved it and there were NOT any leftovers!

    I’m making it again for Thanksgiving.

    Thanks for the recipe! If you are considering making it, DO IT! It’s awesome!

    I have now bookmarked it because I almost didn’t find it again and began to panic.

  • Lorena

    …Oh yeah, but I will make it with more of the cheesecake layer. The whole thing is sooooo yummy!

  • Erin

    I made this last night and intended on doubling the cheesecake part. Well, I doubled all of the cheesecake ingredients, EXCEPT the cream cheese. Somehow I forgot to double that part. I was worried it would be too sweet but it wasn’t. It was great! Next time I’ll definitely remember to double the cream cheese though because I need more of that. My husband, who is incredibly rarely enthusiastic about food is dancing around the house saying he thinks it’s the best thing he’s ever eaten in his life (“Oh the crust, and the caramel, oh the cream cheese, it’s just all… oooooh… it’s heaven). It’s pretty funny, coming from someone who couldn’t care less about food. I also used your caramel recipe and that was great too! Although I don’t understand why the butter floated to the top after being in the refrigerator. I know there’s nothing wrong with your recipe, it’s just the butter I guess. Thanks for the recipes!

  • Lindsay

    I made this for our Thanksgiving dessert this year and it was a huge hit. My sister’s have Celiac disease so I substituted Gluten Free Graham Crumbs and it turned out fabulous! I liked that there is just a hint of cheesecake, I don’t think I would double it in the future. I think at least 5 people who were at the dinner asked me for the recipe. Great one!

  • Candace

    This was wonderful! I made it last weekend for my Mom’s birthday. Everyone loved it and my brother proclaimed that it was “the best dessert ever.” I didn’t make the caramel sauce, but will definitely try that next time.

  • Debbie

    Looks yummy – might I suggest poaching slices of apples for 3-5 mins, refrigerating them overnight and serving with.

  • Sharon

    How do you make the caramel sauce from scratch?

  • Annie

    Click on caramel in the recipe. Follow that recipe.

  • lavender

    Hello, unfortunately, I am allergic to apples. Do you think this recipe would go well with a different fruit such as peaches or bananas?
    Thank you,

  • Annie

    The only way to find out is try it and see, but peaches and bananas have completely different properties in baking. Honestly, I would just look for other desserts that aren’t centered around apples. There are tons of them!

  • Christine

    I made this and the pumpkin cake w/ butterscotch filling for my sister-in-laws 40th birthday party yesterday. They both were a big hit :) but I did have a slight problem w/ each. The crust on the cheesecake was very hard…I noticed a few others had a problem with this. I am wondering if certain brands of caramel work better/worse than others. I used Mrs. Richardson’s butterscotch caramel. I think I will try a different brand next time and see what happens. On the cake, my icing was very runny (I didn’t re-read your post about refrigerating it), so I took a portion of it and added powdered sugar and vanilla and no-one was the wiser :) My husband exclaimed them both to be “keepers”. Thanks

  • Annie

    The use of store-bought caramel sauce could have something to do with it. I’ve only ever made it with homemade caramel and it has been great every time, with no hard crust problems.

  • Amber

    I am going to try this recipe next week for our Halloween potluck at work because I thought caramel apples would fit right in with the theme. I was wondering what your take would be on the possibility of making this dish in a typical 9×13 cake pan. I do have the spring form pans, just was thinking of ways to possibly make serving easier at work…. Thanks!

  • Annie

    I personally see no problem with serving a 9-inch round cake at work. People know how to use utensils and this is so delicious, they’ll do whatever it takes. I don’t know how I would begin to convert for a 9×13 because the baking time for the cheesecake would be off. Sorry!

  • Elena

    Hey Annie! I don’t have a springform pan. Can I just use a regular pie pan? If so, do I still line the bottom with parchment paper before making the crust? THANKS!

  • Annie

    I doubt it would work in a pie pan. A springform pan holds a lot more volume than a pie pan. I recommend investing in a springform. It’s less than $20 and it’s a kitchen staple, in my opinion.

  • The pie looks really delicious, thanks Annie. I like the caramel flavor very much.

  • Tatihou

    Wow! WOW! What a beautiful dessert. I have to try this…
    Thank you, Annie.
    Best regards,

  • Hi Annie,
    I made this for a lab member’s bday this week and it was a huge hit – we all really loved the caramel on the crust! Thanks for sharing :)

  • Thank you for such a lovely recipe :) I have challenged myself this year to make 52 new things that I haven’t made before and a real American Baked cheesecake was on the list. As soon as I saw this one I knew it was for me! The recipe worked wonderfully and it got eaten as soon as I put it on the table, I was very upset that there wasn’t any left for lunch the next day! Thank you!

  • this was absolutely amazing, loved :)

  • Farah

    YUM! I’m literally writing this while finishing my plate after I made this for the first time.. it is AMAZING! to save time I used storebought caramel syrup. The bottom of the crust stuck to the parchment paper and the pan it was a little hard to serve it neatly…but honestly no one cared especially when tasting this. It was amazing!! Very visually pleasing too..thanks for the recipe!

  • I guess I will sit here and continue to gain weight looking at it. Guilty pleasure with a whole new meaning.

  • Wow!!! This looks incredible! Definitely on my ‘must try’ list..thanks for sharing your wonderful creations. Poppy

  • cassy

    am currently in the process of waiting for the cheesecake to finish setting. can not wait to eat it…it smells and looks divine.

  • Liz

    Made this today.. It looks fantastic. My boyfriend is going to love me forever for making him this :) Word to the wise— Put a cookie sheet under the pan! Mine leaked butter/sugary goodness on the bottom of my oven and started on fire! It was an intense dessert making experience! :) Looking forward to digging in later!

  • Oh, man. My mouth started watering at the first picture. I love the candied bottom! I can’t wait to try this one out :D

  • ashlee

    so, I’ve read plenty of the comments, & I’m not sure if anyone pointed it out, but cheesecake in your title is missing an “e”… not a biggie, but I can’t keep looking at it .. lol! back to the food, looks delish and I think is the perfect fall dessert ..

  • Annie

    You must be seeing something I’m not because everything is spelled correctly as far as I can see.

  • ashlee

    lol.. :D the web address to get to the site is

    instead of caramel-apple-cheesEcake-pie.. lol.. super minor detail, i should be an english teacher lol, who catches things like this? too much free time :D

  • Oh my…I think I’m in love!!

  • Annie

    Got it, thanks! I probably won’t change it at this point because it would break all incoming links that have been sent to the incorrectly spelled address, but thanks for pointing it out.

  • Karen

    I’m trying this today!

  • lyly

    Hi Annie, I really like your blog and go to it everyday. You haver greatest recipes. I have not tried to make this cheese cake yet but I did make the “apple crumb bars” and my family love it. Thank you for posting all delicious recipes. I have question about the graham cracker crumb. Where did you buy it? I just see the graham crackers from Honey Maid, but not the “crumb” one. Please advise. Thank you.

  • Annie

    Buy graham crackers. Crush them up :)

  • lyly

    Hi Annie, Thank you for replying. Wish you have great weekend !!!

  • oooo I made something like this last thanksgiving! yum! Yours looks much better tho haha

  • Crystal Power

    Wow! I made this yesterday, and despite my caramel separating and doing something strange (I had some leftover from my turtle brownies last weekend that I was able to use), and despite mine not being nearly as pretty as yours, it was DELICIOUS. I think it is the best dessert I’ve made so far, hands down. I will have to make two or three of these for Thanksgiving because one just won’t be enough!

  • shaull

    you have no idea how wonderful and AMAZING this cake is.
    all the flavores merge into one great cake. i made this for a cheesecake contest for SHAVU’OT bat i didn’t win..=(
    (stupid judges…)

  • Wow Annie! I am loving your blog. I’m a first time visiter and what do I see on the top of the page: cheesecake (which next to tiramisu) is my alltime fave. I’m going to try this bad boy….keep ya posted :)

  • Mary Jane

    Made it and LOVED it! Thank you for another wonderful recipe!

  • NonnaBobbi

    Just found your site last night searching for a pumpkin cream cheese muffin recipe. I’ve already printed seven recipes to try and forwarded the link to all of my “foodie” friends and daughters! Will try the muffins tonight for tomorrow mornings office meeting and this cheesecake pie for Sunday’s family dinner dessert. We’re having the Baked Pumpkin Oatmeal for breakfast this weekend when my son & his family visit. Thank you so much for sharing…I feel like I have a new friend. My daughter has a little food blog too if you have time to take a quick look. Thanks again!!

  • Kimberly

    As the resident “mom” in the firm I work for, and the only female, they love when I bake for them (the 20-somethings especially). I came across your blog, saw this recipe highlighted on your home page, and prepared it for them this past weekend. The cake was INHALED; they were even scraping the crust crumbs from the parchment!

  • Elizabeth Faye

    I realize I’m a little late to the game in finding this, but better late than never! I’m absolutely making this for Thanksgiving. However, I’m going to have to tweak the recipe since I am gluten-free. I’ll be making it with a gluten-free shortbread cookie crust. Since I’m using a sweeter crust, I’m thinking I’ll nix the whipped cream topping. What do you think? Either way, I’ll let you know how it turns out!

  • Annie

    I would still use the whipped cream, but that’s just me. Enjoy!

  • This looks wonderful! How did it slice?

  • Annie

    Just fine.

  • Beth

    Ohhh my gosh. I made this recently for a party and it. was. PERFECTION. Making it again for Thanksgiving this year!!

  • Kelly

    Annie, I just made this cheesecake pie for a “first” Thanksgiving party this weekend, and it was an unequivocal hit. Everyone loved it! I have made several of your delicious desserts for parties over the past few months and they always turn out perfectly. Thank you for sharing your wonderful recipes.

  • Aliiiii

    This looks amazing.
    Marry me? :)

  • Janey

    Ah-mazing!! I made this pie last night. My husband and I tried some for breakfast and it was sooooo good. He usually prefers apple pie but he said he would like me to make this for Thanksgiving instead! Yummy and thank you!

  • Lauren

    Which caramel recipe did you use? When I clicked on the link to banana cupcakes and read the comments below, you replied to one comment about using the “newest” caramel recipe from the banana caramel whoppie pies. Thanks for all the recipes!

  • Do you think the vanilla bean caramel sauce you posted recently could be substituted for the regular caramel? I know the ingredients are a little different, I just wasn’t sure if you had tried it….

  • Annie


  • OK this looks AWESOME! Found a new dish I can serve this holiday, thanks for sharing!

  • Amy

    Hi Annie, I am thinking of trying this for Thanksgiving. Could I make this a couple of days in advance? Thanks!

  • Annie

    It should be fine.

  • SB

    Hi! After reading all of the comments, I’m still unsure about which caramel recipe to use for best results here: the one linked to this recipe or the one for your banana caramel whoopie pie recipe? Also, if I used the latter, would it require doubling the recipe? Thanks!

  • Annie

    I recommend the vanilla bean caramel sauce in the blog (it’s a completely separate post). Enjoy!

  • Jennifer

    I just came across this recipe and I’m going to be making this for Thanksgiving! It looks absolutely delicious!!! One question though, could I use a 10 in. Springform pan instead of a 9 in.? I actually already own a 10 in. and it would save me money by not purchasing a 9 in. pan. I hope you receive this in time! Thanks for your recipes!

  • Jennifer

    Sorry…I forgot one more question! I will need to make this the night before Thanksgiving for it will be served at a 12 pm lunch. Will it hold up well in the fridge? And if so should I make the whipped cream the morning of Thanksgiving? Thanks again!

  • Annie

    I will be fine. I do the whole thing ahead of time.

  • Annie

    You can, but of course all the layers will be thinner. You can adjust accordingly as you like.

  • Jennifer

    Ok..I might just do that. Though I have a feeling I might just end up buying a 9 in. pan! Thank you so much!!!

  • Jennifer

    Perfect! I can’t wait to try it along with my family!

  • Adriana

    I am thinking of bringing this to Thanksgiving potluck. Is it okay to make the whipped topping ahead of time and transport? Or, will it melt? Is it best to make the whipped topping just before ready to serve?

  • Annie

    Please read the above comments as this question was just addressed. Enjoy!

  • Caitlin

    I made the caramel tonight for this (we are having a pie party tomorrow with friends and everyone is bringing a different pie), and I am not quite sure what went wrong. It has a good flavor but the butter separated from the actual caramel and it’s like the brown sugar didn’t dissolve properly so it is very grainy.. any advice?

  • Annie

    Honestly, I don’t think this caramel recipe is the best. Sometimes it works and sometimes it separates. Now I use the vanilla bean caramel sauce (separate post) for pretty much everything.

  • Alexandra

    Holy cow! This looks incredible! I’m making this for Thanksgiving at my in-laws house. My mother in-law always tries to out bake and cook me, not this Thanksgiving! Thank you sooooo much for this recipe! I can’t wait to see the look on her face when she bites into this one!

  • Heather S.

    Whoops, I see the answer to my comment in a question you answered yesterday, not sure how I missed that. Sorry.

  • Heather S.

    Okay, ha, I don’t even know if or where I posted my first comment but I was wondering if you use your new caramel sauce recipe for this (which I now see, you answered yesterday.) Sigh, if only I could delete my comments to prevent making a fool of myself.

  • Aubrey

    I’m baking this for Thanksgiving this year. Right now, actually. And while smelling it from the oven, I am honestly considering eating Thanksgiving backwards this year! Thanks for all the great recipes!

  • Rebecca

    What about pears? Maybe they would be about the same texture and flavor wise, maybe pick a few that are still just under ripe and then they wouldn’t completely turn to mush?

  • Some Cook

    I tried making this recipe, and it was a disaster. Caramel is poured over the crust, then refrigerated. Also, you are supposed to refrigerate it for 4 hours before serving. Has anyone tried to cut cold caramel before? It doesn’t cut, and the whole dessert turned into a big, sloppy mess before I finally got the 1st piece cut. Also, the only way to pour caramel sauce over the whipped cream is if the caramel sauce is warm – guess what? It melts the whipped cream.

    The recipe looks and sounds wonderful, but it’s worth skipping.

  • Annie

    Sorry to hear it didn’t turn out for you but judging by the large numbers of readers who have made it with success, it sounds like there was some error on your end. Better luck next time!

  • Francesca

    This pie was absolutely AMAZING! I made it for Thanksgiving and split it between the two households we had to visit. Everyone loved it!! It was so gorgeous, too!

    I used the caramel recipe from the Banana Caramel Whoopie Pies. I think next time I’ll leave the vanilla extract out or just reduce the amount a bit. I didn’t like the taste. However, it wasn’t at all noticeable in the actual pie.

    Delish! Will definitely make again!

  • Allison W.

    Hi Annie, I am making this for our Christmas Eve celebration this year. How far in advance can I make it and just keep it in the fridge? or freezer? What is your recommendation? Appreciate your help!

  • I just searched the comments and found your answer. I figured someone must’ve had the same burning question:) 1-2 days in advance. Thanks for the recipe. Can’t wait to try it out!

  • i want this amanda lol

  • I’ve always wanted to try this! I found this blog post on StumbleUpon and have been hooked on your and other blogs ever since! Thank you so much for helping me start a blog!

  • Pasnowbird59

    Can this be frozen? I thought I’d make it without the caramel and drizzle some before serving. I want to make this tomorrow but freeze it until next weekend. Do you think it will hold up?

  • Anonymous

    Please see the FAQ page.

  • Anne

    this looks so yummy

  • Charlotte Leslie

    This looks awesome and am going to try it this weekend, what could replace the crackers as I am in New Zealand, would a malt biscuit be the equivalent???

  • annieseats

    I’m not familiar with what the equivalent would be. Googling might help.

  • Dear Annie, I love your blog and I love to make your recipes because they are really delicious. Now I have in the frige the peanut-butter cake and last time I made this one – have a look

  • Michellestevens2003

    i know a shop in new zealand that sells graham crackers :) you have to go to the specialty supermarkets the ones that sell foods from other countries :)

  • Do you have to line the bottom of the pan with parchment paper, or could you just spray it with non-stick cooking spray.

  • annieseats

    If you want it to come out intact, I highly recommend the parchment paper. It’s worth it to have great results instead of just hoping for the best.

  • Heather

    Thanks for making me look like a rock star!! This was amazing and a huge hit at Thanksgiving. The only thing I did different was I used caramel sauce. It was delish and beautiful! Thanks so much!

  • I have made this recipe 4 times,and each time its perfect! Sorry it didnt work out for you. Missing a real treat.. :(

  • Beth

    Hi Annie,
    Just wanted to let you know that I made this pie for our St. Patrick’s Day party and I won for best dessert. Thanks for the great recipe. I rocks!

  • Beth

    Did you make your own caramel like Annie suggested? That could be the reason for your disaster.

  • mamy81

    I can’t even begin to tell you how much I loved this. It was just sooooooooo good. I mean just sooooooooo good. Like really, really good. The homemade caramel, pecans, apples, whipped cream, cheesecake…. Honestly, what part wouldn’t you love? So good. Really.

  • Kaitlin

    I have made this a few times before, but I just want to thank you for such amazing recipes. I went to a Friendsgiving celebration last night and took this and your Cranberry Brie Bites. Both were popular, but this was the hit of the night. It was finished off around the kitchen island with forks. The best part is it seems complicated but is so easy!

  • Diana

    I was reading comments specifically for this answer. Thanks for making my Wednesday prep a little easier!!

  • dllynch

    This sounds amazing, and I would love to make it for Thanksgiving. However, we have a serious nut allergy in the family. What would you recommend as a substitution for the pecans? Or could I just leave them out and not replace them with anything. Or possibly make a small, separate one for my BIL. What would you recommend? Thank you.

  • annieseats

    You can just omit them. It will still be wonderful without. Enjoy!

  • mamy81

    I made this again. Again, wonderful. I lost the bottom of my nine inch pan, ugh. Anyway, I used the ten inch. I one and a halved the recipe. I used six large green apples. I have never had so many people ask me for the recipe to something (that’s a lie… maybe one other thing:)). I can’t seem to keep the caramel on hand. My husbands keeps putting big globs on his yogurt.