Ingredients
Crust
- 2 cups graham cracker crumbs
- 1½ cups chopped pecans
- 2 tablespoons brown sugar, packed
- ¾ cup unsalted butter, melted
Caramel
- 3 cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 1½ cups heavy whipping cream
- ½ cup all purpose flour
- ¼ teaspoon salt
Whipped Cream Cheese Layer
- 14 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1½ cups powdered sugar
- 1 tablespoon vanilla extract
- 1½ cups heavy whipping cream, cold
Apple Pie Filling
- 6 medium apples, peeled, cored, and diced
- 2 teaspoons fresh lemon juice
- 2 tablespoons all purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup water
Whipped Topping
- 1½ cups heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare Crust: Grease a 9x13" baking pan and set aside. In a medium-sized bowl, combine graham cracker crumbs, chopped pecans, and brown sugar. Stir in the melted butter until fully mixed, then press evenly into the prepared pan. Refrigerate for at least 2 hours or freeze for 1 hour to set, or optionally bake the crust at 350°F (177°C) for 10 minutes and let it cool to room temperature before proceeding.
- Make Caramel: In a medium saucepan over medium heat, add granulated sugar and stir occasionally until sugar melts (about 15 minutes). Avoid stirring once the sugar is melted; allow it to boil until it reaches a light amber color, then remove from heat. Whisk in the butter until combined, then add the heavy whipping cream and continue whisking. Mix in the flour and return the pan to medium heat, stirring constantly until the caramel begins to boil. Remove from heat, strain into a bowl, stir in salt, and let cool to room temperature. Reserve ⅓ cup of caramel for topping and spread the remainder evenly over the crust.
- Prepare Whipped Cream Cheese Layer: In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract and mix well. Whip heavy whipping cream to stiff peaks and gently fold it into the cream cheese mixture. Evenly spread this layer over the caramel-coated crust. Refrigerate to firm up while preparing the apple filling.
- Cook Apple Pie Filling: Toss diced apples with lemon juice in a large bowl. In a medium saucepan over medium heat, combine flour, brown sugar, cinnamon, and nutmeg. Cook until the sugar melts, then add apples and water, stirring to combine. Bring to a boil, then reduce heat to low and simmer for about 15 minutes until the apples are softened. Remove from heat and cool to room temperature, then refrigerate for about 30 minutes.
- Assemble Apple Layer: Take the baking pan from the refrigerator and spread the chilled apple pie filling evenly over the whipped cream cheese layer. Return to the refrigerator for chilling.
- Prepare Whipped Topping: Whip heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Spread this whipped cream layer evenly over the apple filling.
- Finish and Chill: Drizzle the reserved ⅓ cup of caramel over the top of the whipped cream layer. Chill the assembled dessert in the refrigerator for at least 2 hours to firm up prior to serving. Store leftovers refrigerated and consume within 3 days.
Notes
- Ensure the apple pie filling is completely cooled before layering to prevent melting the cream cheese layer.
- For convenience, store-bought caramel sauce can be used instead of homemade caramel.
- Chill the dessert for at least 2 hours to allow layers to set properly before slicing.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: North American
