Baking Timeout - Caramel Apple Cheesecake Pie

So this is one of the yummiest, but richest desserts I make.  I got the recipe from Annie's Eats.  I first made this dessert when I needed something to bring into the office (we have this weekly "event" where one person brings in a baked good).  I wanted to try this because it looked like it had all things I love about dessert in one package. 

It is almost too sweet so I wouldn't suggest having a very large serving.  And because of the fresh whipped cream, it is best served cold.

Here are my pictures from my go at this recipe.  The recipe follows the pics.  Enjoy!


  • 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 pecans. Refrigerate the crust while you prepare the filling.

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