1 and 1/3 cups graham cracker crumbs (from 13 graham cracker sheets)
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
5 granny smith apples (peeled, cored, and sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
cream cheese top:
8 ounces cream cheese, softened
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1/4 cup sugar
whipped cream topping:
3/4 cup heavy whipping cream
2 tablespoons sugar
1/2 cup caramel ice cream topping
Preheat oven to 375 degrees. In a food processor, process graham crackers, sugar, and cinnamon until no large chunks remain. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 6-8 minutes until golden and set. Remove from oven and cool completely. Pour caramel into pie shell and refrigerate while preparing the apple layer.
In a large skillet over medium heat, melt butter. Add brown sugar, salt, and cinnamon. Stir to combine with a wooden spoon. Add apples and stir. Cook over medium for 15-20 minutes until apples are softened and tender. Let cool 10 minutes, the pour into pie shell. Reduce oven to 350 degrees.
In a stand mixer on low speed, combine cream cheese and sugar for 1 minute until smooth. Add egg, lemon juice, and vanilla and beat for 1 minute until fully blended. Pour over apple layer in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Remove from refrigerator and let sit at room temperature while you make the whipped topping.
Whip cream and sugar in a stand mixer with whisk attachment until soft peaks form. Pile on top of pie. Drizzle with caramel topping and swirl together using a small paring knife.