Taffy Apple Cheesecake Pie

posted by Becky 03-08-100 4:01 PM

Taffy Apple Cheesecake Pie
Recipe attributed to Banshee

2 Tbsp. butter or margarine
1/2 cup firmly packed brown sugar
4 medium apples, peeled, cored, sliced thinly
21 Caramels, unwrapped
1/4 cup half and half
1 (8 oz.) pkg. of cream cheese
1/2 cup firmly packed brown sugar
1/2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla extract
1 egg

1 (15oz.) Pillsbury Refrigerated Pie Crusts

1/2 cup chocolate chips, chopped finely
3/4 cup pecans or walnuts, chopped finely

1 (8oz.) Cool-Whip® (frozen whipped topping), thawed
1 tsp. pumpkin pie spice

In a large skillet, or saucepan, melt butter and 1 /2 cup brown sugar; stirring constantly. Add apples; cook and stir 12-15 minutes until apples are caramel in color and tender. Set aside. Drain if necessary.

In top of double-boiler or heavy saucepan, melt caramels with half and half until mixture is smooth, stirring frequently. Keep warm.

In a small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy. Add 1/2 tsp. pumpkin pie spice, vanilla, and egg; beat until blended.

Prepare pie crust as directed on box, do not poke holes as requested this is a filled pie.

Heat oven to 350 degrees.

Fold half of caramel mixture into cream cheese mixture, and the other half of caramel mixture into the apples. Mix Well. Spoon apple mixture into cooled pie crust.

In a small bowl, combine topping ingredients; reserve 2 Tbsp. mixture. Sprinkle remaining mixture on top of apple mixture in pie crust. Top with caramel cream cheese mixture.

Bake at 375 degrees for 35-45 minutes until deep golden brown or until pie is set. Cool completely. Refrigerate for 30 minutes, or until cold.

Fold 1 tsp. of pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 Tbsp. topping. Store in refrigerator.

This makes 8-10 servings. Total Calories: 560 per 1/10 recipe. Total Fat: 33 g

Recipe from: http://www.teleport.com/~psyched/pie/taffy.html

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