Caramelized Apple Deep Dish Cheesecake Pie

Ingredients

• 1 ¼ cups graham cracker crumbs, from 10 whole graham crackers
• ⅓ cup walnuts, finely ground
• 4 tablespoons melted butter, or marjorine for dairy free
• 2 tablespoons light brown sugar
• ¼ teaspoon pumpkin pie spice
• 4 large apples, macoun or granny smith
• 4 tablespoons unsalted butter
• ¾ cup light brown sugar
• 1 medium cinnamon stick , broken in half
• ¼ teaspoon pumpkin pie spice
• 16 ounces tofutti, from 2, 8 ounce tubs (or cream cheese) softened
• 4 large eggs, room temperature
• ½ teaspoon sea salt
• ⅔ cup sugar
• 1 teaspoon vanilla bean paste, or vanilla extract
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon orange rind, finely grated

Instructions

1. Preheat the oven to 350 degrees. Place the first 5 ingredients in a medium sized bowl (graham cracker crumbs through pumpkin pie spice). Mix well and pat in to a 10" deep dish pie pan covering the bottoms and up the sides. Bake in the oven until golden, fragrant but not dark.
2. Peel the apples, cut into quarters. Cut each quarter into 5 equal slices. Place them in a bowl, toss with a little orange juice to stop discoloration. Caramelize the apples: In a large 14" skillet, melt the 4 T. butter with the 3/4 cup light brown sugar over medium heat. Add the cinnamon stick and 1/4 teaspoon pumpkin pie spice. Stir well to combine all. Add the apples and stir all well. Cook over medium - high heat, stirring from time to time. The apples will be golden around the edges, but not falling apart. Take off the heat, cool slightly. Take 8 nice slices out and save for garnish.
3. Place the apples and all juices on the bottom of the crust. Blend the 7 filling ingredients- Tofutti (or cream cheese) through orange rind in a food processor or stand mixer until smooth. Pour over the apples and bake in the oven until puffed and golden, 40 - 50 minutes.
4. Test the center with a small nice to insure it is cooked through. Turn the oven off, and leave the door slightly agar, let the pie cool slightly. Remove to a wire rack and let cool fully. Decorate the top of the pie with the reserved apple slices.
5. Refrigerate, well covered with plastic wrap. Serve cold or at room temperature.
6. And ~ this one can be made ahead of time and frozen, defrost a day ahead. I do not care to freeze many desserts, but this one will stay firm, creamy and delicious.

This recipe may not be reproduced without the consent of its author, Karen Sheer.