PIONEER WOMAN GRAHAM CRACKER CRUST RECIPES

Steps:

• For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside. In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.  Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours. Serve topped with additional whipped cream and lime zest. 
  

Steps:

• For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes.  For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce. Beat the cream cheese in the bowl of stand mixer fitted with a paddle attachment on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon and salt. Spread the cheesecake batter an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan. Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours. Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day. For the topping: While the cheesecake is chilling, combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely.   Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.