Caramel Apple Cheesecake Pie

This caramel apple cheesecake pie has so many layers to love it starts with a crisp and buttery graham cracker crust followed by a creamy brown sugar cheesecake filling sweet cinnamonspiced apples homemade salted caramel and finished with a streusel topping. Its like apple crisp meets cheesecake and youll be very glad that they did!
Ingredients
Crust
1 and 12 cups 180g graham cracker crumbs about 12 full sheet graham crackers
14 cup 50g granulated sugar
6 Tablespoons 85g unsalted butter melted

Streusel Topping
13 cup 28g oldfashioned whole rolled oats
3 Tablespoons 24g allpurpose flour spooned leveled
3 Tablespoons 40g packed light or dark brown sugar
12 teaspoon ground cinnamon
2 Tablespoons 28g unsalted butter cold and cubed
Apple Layer
2 cups 250g peeled thinly sliced and chopped apples
1 Tablespoon 13g packed light or dark brown sugar
1 teaspoon lemon juice
12 teaspoon ground cinnamon
23 Tablespoons salted caramel plus more for topping
Cheesecake Filling
12 ounces 339g fullfat brick cream cheese softened to room temperature
12 cup 100g packed light or dark brown sugar
3 Tablespoons 45g sour cream
1 teaspoon pure vanilla extract
1 large egg at room temperature
Instructions
Preheat oven to 350F 177C. Have your ingredients ready and salted caramel prepared.
Make the crust If youre starting out with full graham crackers use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl and then stir in the melted butter. The mixture will be thick coarse and sandy. Try to smashbreak up any large chunks. Pour the mixture into an ungreased 9inch pie dish. With medium pressure using your hand pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumbycrumbly. Tips You can use a small flatbottomed measuring cup to help press down the bottom crust and smooth out the surface but do not pack down too hard. And run a spoon around the bottom corner where the edge and bottom meet to help make a rounded crustthis helps prevent the crust from falling apart. For more shaping technique tips see the graham cracker crust recipe page.
Bake the crust for 10 minutes. Continue with the next steps as the crust bakes.
Make the streusel topping Whisk the oats brown sugar cinnamon and flour together in a medium bowl. Cut in the chilled butter with a pastry cutter or 2