Caramel Apple Cheesecake Pie

Yes, it's as delicious as the title makes it sound...

Be sure to put aside a good chunk of time to make this. Quite possibly the most complex dessert I've ever made as every component was made from scratch.  Sure, you can use store bought crust, store bought apple pie filling, store bought cheesecake mix, store bought whipped cream, and store bought caramel...but that defeats the purpose!  It was oh so worth the effort and the calories!!!  And I can't believe how pretty it ended up looking (yup, that's my actual pie in that pic down there) :).

Caramel Apple Cheesecake Pie
(Source: Annie's Eats)















Ingredients:

For the crust:

• 1½ cups graham cracker crumbs (About 21 graham crackers, crushed)
• 3 tbsp. sugar
• ½ tsp. cinnamon
• 5 1/3 tbsp. unsalted butter, melted
• ½-¾ cup caramel (store bought or recipe below)
• 1 cup chopped pecans

For the caramel:

• 8 tbsp. unsalted butter
• ½ cup heavy cream
• 1 cup packed light brown sugar

For the apple filling:

• 5 tbsp. unsalted butter
• ½ cup light brown sugar, tightly 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 cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 tbsp. freshly squeezed lemon juice

For the topping:

• ¾ cup heavy cream
• 3-4 tbsp. confectioners' sugar
• ¼-½ cup caramel (store bought or recipe below)
• Chopped pecans

Directions:

1. To make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
2. 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.
3. 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.
4. 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.
5. 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 pecans if desired. Slice with a long, thin knife to serve.

Chocolate Chip Tiramisu Cheesecake

INGREDIENTS:

One 7-ounce package crisp Italian-style ladyfingers, coarsely chopped

6 tablespoons unsalted butter, melted

1 tablespoon instant espresso powder

1 1/2 pounds cream cheese, at room temperature

1 cup sugar

1 cup marscapone cheese, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3 large eggs, at room temperature

1 1/4 cups mini semisweet chocolate chips

DIRECTIONS:

Position a rack in the lower third of the oven and preheat to 350°. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.

Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325°.

Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well after each addition. Stir in 1/2 cup chocolate chips.

Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. Transfer the chocolate to a resealable plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.