** Recipe from
Annie's Eats **
For the crust:
* 1½ c. graham cracker crumbs
* 3 Tbl. sugar
* ½ tsp. cinnamon
* 5 1/3 Tbl. unsalted butter, melted
* ½-¾ c. caramel
* 1 c. chopped pecans
For the apple filling:
* 5 Tbl. unsalted butter
* ½ c. light brown sugar, packed
* ¼ tsp. salt
* 1 tsp. cinnamon
* 5-6 Granny Smith apples, peeled, cored and thinly sliced
For the cheesecake:
* 8 oz. cream cheese
* ¼ c. sugar
* 1 tsp. vanilla extract
* 1 large egg
* 1 tbsp. freshly squeezed lemon juice
For the topping:
* ¾ c. heavy cream
* 3-4 Tbl. confectioners’ sugar
* ¼-½ c. caramel
* chopped pecans
For crust: preheat the oven to 375. Line the bottom of a 9" rd. springform pan with parchment paper. In a medium mixing bowl, combine the graham crumbs, sugar, cinnamon & melted butter. Toss with a fork until all crumbs are moistened and the ingredients are evenly mixed. Transfer mixture to the prepared 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 min, until golden in color. Let cool for about 10 min. Pour a layer of caramel into the bottom of the crust & sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
For apple filling: melt the butter in a large skillet over med heat. Mix in the brown sugar, salt & cinnamon and cook for 1 min, until bubbling. Mix in apple slices & toss well to coat. Cook over med to medium-high heat until tender and most of the liquid has been reduced, about 15-20 min. Let cool for a few min and pour into the prepared pie shell. Set aside.
For cheesecake layer: Reduce oven to 350. Combine cream cheese & sugar in the bowl of an electric mixer and beat on med speed until smooth, about 1 min. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 min. 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 min. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hrs.
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 over-beat.) 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 pecans if desired. Slice with a long, thin knife to serve.
