Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• Filling:
• 3/4 cup caramel ice cream topping
• 1 cup chopped pecans
• 5 tablespoons butter
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 5 Granny Smith apples, cored and sliced
• 1 (8 ounce) package cream cheese
• 1/4 cup white sugar
• 1 egg, beaten
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Toppings:
• 1 cup frozen whipped topping, thawed (optional)
• 1/4 cup caramel ice cream topping, or to taste (optional)
• 1/4 cup chopped pecans, or to taste (optional)

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Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix graham cracker crumbs, melted butter, 3 tablespoons white sugar, and cinnamon together in a bowl; press into a pie pan.
3. Bake crust in preheated oven until set, 6 to 8 minutes.
4. Spread 3/4 cup caramel ice cream topping over the pie crust. Sprinkle 1 cup chopped pecans over the caramel. Refrigerate until the caramel is set, at least 15 minutes.
5. Melt 5 tablespoons butter in a saucepan. Stir brown sugar and salt into the butter; add apples and stir to coat. Cook until apples are fork-tender, 10 to 15 minutes; transfer to a bowl and refrigerate until completely cool, at least 30 minutes.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Beat cream cheese, white sugar, egg, lemon juice, and vanilla extract together in a bowl until smooth.
8. Spread chilled apple mixture over the caramel and pecans in the pie crust; top with the cream cheese layer.
9. Bake in preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let pie cool completely, at least 30 minutes.
10. Top pie with whipped topping. Drizzle 1/4 cup caramel ice cream topping over the pie. Sprinkle 1/4 cup pecans over the caramel and whipped topping.