Caramel Apple Pie Cheesecake

 I made this for Thanksgiving and everyone raved over it. Cole even asked to take the rest of the pie home.

I made the crust with vanilla wafers because Dad is allergic to graham crackers. I also made the pie the night before and assembled it all and kept it in the fridge. Then I cooked the next day.

Apple Pie Filling:

2 3/4 C apples diced into 1/2 inch cubes (roughly 3 apples)

1 Tbsp melted butter

1/4 C light brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 Tbsp fresh lemon juice

1 1/2 Tbsp corn starch

1/2 C water

Graham Cracker Crust (Vanilla Wafer option)

2 1/4 C graham cracker crumbs (vanilla wafers)

1/4 C light brown sugar

1-2 tsp cinnamon (to taste)

6 Tbsp butter melted- slightly cooled

Crisp Topping

1/2 C flour

1/2 C light brown sugar

1/2 C quick oats

1 tsp cinnamon

1/4 tsp nutmeg

1/4 C butter melted

Cheesecake Filling:

12 oz cream cheese

1/2 C sugar

1 1/2 tsp vanilla

2 Tbsp flour

1 large egg

Topping:

Caramel Sauce whip cream, or vanilla ice cream (I forgot the caramel sauce and it was still amazing!)

Apple Pie Filling: 

Peel apples and dice into 1/2 inch cubes. In large saucepan melt 1 Tbsp butter. Add apples cubes, brown sugar, lemon juice, corn starch, water, and spices.

Crust:

Preheat oven 350. In a bowl stir cookie of choice (graham or wafers), cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture into the bottom and the sides of the 9 inch pie dish. Bake 8 minutes and then let it cool.

Crisp Topping:

Stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork to make the crumbs.

Cheesecake Filling:

Beat softened cream cheese with sugar, vanilla, and flour. Add slightly beaten egg and mix just to combine. Spread the mixture in prebaked crust pan.

Then spread the apples over the cheesecake layer. Sprinkle with the crisp topping and bake for 35-40 minutes. If it starts browning on the top too much tent the top with aluminum foil.

Cool before serving. Drizzle with caramel sauce.