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1
Preheat oven to 375 degrees F.
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2
For the Crust: In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely.
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3
Pour caramel into pie shell, and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
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4
For the Apple Filling: In a large (12-inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell.
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5
Reduce oven to 350 degrees F.
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6
For the Cream Cheese Topping: In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell.
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7
Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.
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8
Top with whipped cream, caramel and pecans, and serve.
