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1
Preheat oven to 375 degrees F (190 degrees C).
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2
Mix graham cracker crumbs, melted butter, 3 tablespoons white sugar, and cinnamon together in a bowl; press into a pie pan.
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3
Bake crust in preheated oven until set, 6 to 8 minutes.
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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.
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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.
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6
Preheat oven to 375 degrees F (190 degrees C).
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7
Beat cream cheese, white sugar, egg, lemon juice, and vanilla extract together in a bowl until smooth.
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8
Spread chilled apple mixture over the caramel and pecans in the pie crust; top with the cream cheese layer.
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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.
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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.
