• 1/2c unsalted butter, softened to room temp
  • 3/4c granulated sugar
  • 1 large egg, room temp
  • 1 Tsp vanilla extract
  • 1 1/2c all purpose flour, spoon & leveled
  • 1/4 Tsp salt
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1 Tsp ground cinnamon
  • 1/3c chopped walnuts
  • 2 medium apples, thinly sliced
  • 8 oz brick style cream cheese, softened to room temp
  • 1/4c unsalted butter, softened to room temp
  • 1 1/2c confectioners sugar
  • 1 Tsp vanilla extract
  • 1/2c store-bought caramel, divided


  1. Make the crust: In a large bowl using a hand-held mixer (or stand mixer with paddle attachment), cream softened butter for 1 minute on medium.  Add sugar, then beat on medium until fluffy & light in color.  Beat in egg and vanilla.  Scrape down sides.  In a medium bowl, whisk flour, salt, baking powder, baking soda, and cinnamon.  With mixer running on low, slowly add dry ingredients to wet ingredients.  Once completely combined, cover dough tightly and chill for 30 minutes (to 1 day).  Without chilling, the cookie dough will spread over sides of pan.
  2. Meanwhile, preheat oven to 300F.  Toast the walnuts for 10 mins on lined baking sheet.  Set aside to cool.
  3. Turn oven to 350F.  Generously grease 12″ pizza pan.  Remove chilled dough and press onto pan to forma flat circle.  Leave a 2″ space from edges.  Bake for 18-20 minutes or until edges are very lightly browned.  Allow crust to cool completely before decorating.
  4. As you make frosting, soak apple slices in club soda or lemon juice to prevent browning.
  5. Make frosting: In medium bowl using hand-held (or stand mixer with paddle or whisk attachment), beat cream cheese and butter together on medium until smooth, about 2 minutes.  Add confectioners sugar, vanilla, and 1/4c caramel sauce.  Beat for 2 minutes until completely combined.  Spread over cooled crust.
  6. Decorate with apple slices, remaining caramel sauce, and toasted walnuts.  Cut into slices & serve.  Leftovers keep well in refrigerator for up to 3 days.

*Notes: Make ahead tip- Prepare the cookie crust 1 day in advance; cover tightly and store in refrigerator until ready to bake.  Don’t use cream cheese spread, use brick style only.  Don’t use fat-free cream cheese.
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