Ingredients
* Crust:
* 1 1/2 cups graham cracker crumbs
* 3 Tbsp sugar
* 1/2 tsp cinnamon
* 1/3 cup butter, melted
* 3/4 cup caramel ice cream topping
* 1 cup chopped pecans
* Filling:
* 5 Tbsp butter
* 1/2 cup brown sugar
* 1/4 tsp salt
* 1 tsp cinnamon
* 5 Granny Smith apples, peeled, cored and sliced thin
* Cream Cheese layer:
* 8 oz cream cheese
* 1/4 cup sugar
* 1 egg
* 1 Tbsp lemon juice
* 1 tsp vanilla
* Topping:
* 3/4 cup heavy cream, whipped
* 2 Tbsp sugar
* 1/2 cup caramel ice cream topping
* 1/4 cup chopped pecans
Directions
1. Heat oven to 375 degrees.
2. Crust: In a medium sized bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10 inch pie plate and up the sides. Bake
3. 6-8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
4. Filling: In a large (12 inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Cool 10 minutes and pour into pie shell. Reduce oven temperature to 350 degrees.
5. Cream Cheese layer: In a medium bowl, using a hand held mixer on low speed, combine cream cheese and sugar, beating for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 more minute until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes or until an inserted knife comes out clean. Remove pie from oven and cool. Refrigerate 4 hours. Let stand outside the refrigerator 30 minutes before serving.
6. Topping: Beat cream and sugar until stiff peaks form. Spread cream over pie, drizzle with caramel, and then sprinkle with pecans.
