Caramel apples and cheesecake! Plus it can be made ahead!
Preheat oven to 325°F.
For the crust:
Mix graham cracker crumbs, sugar and melted butter together in the bottom of a pie plate. Press crust evenly into the bottom and up the sides of the pie plate. Bake for 5 minutes. Remove from oven and set aside.
For the filling:
Add softened cream cheese into the bowl of your stand mixer and beat at medium speed until smooth. Add sour cream and mix until combined. Add sugar and beat for 1 minute. Add egg and vanilla and mix just until combined and smooth. Fold in apple and toffee bits.
Pour into prepared pie crust and bake for 35-40 minutes or until center is set.
For the topping:
Pour 1/2 cup of caramel topping over the hot pie and smooth the top. Sprinkle cinnamon over the top. Cool on the counter for 30 minutes. Place in refrigerator and chill for 3 hours or until completely chilled.
Top with whipped cream, toffee bits and drizzle with caramel.
Enjoy!
Miss
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This pie was absolutely heavenly! It was smooth and creamy, the apples were cooked perfectly, and it really tasted like a huge caramel apple, only so much better. My husband raved over it, and my 2 year old daughter loved the itty bitty “slice” we gave her. Thanks for sharing this great recipe. I’ll definitely be adding this to the favorite list and making it again!
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