Taffy Apple Cheesecake Pie

Taffy Apple Cheesecake Pie

2 T. butter

1/2 C. brown sugar

4 large tart apples, peeled, cored, and sliced

21 soft caramels, unwrapped

1/4 C. half and half

1 8 oz. package of cream cheese at room temperature

1/2 C. brown sugar

1/2 t. cinnamon

1/4 t. nutmeg

2 t. vanilla extract

1 egg

favorite pastry or rich graham cracker crust

3/4 C. pecans

melted caramel

In a large skillet, or saucepan, melt butter and 1/2 C. brown sugar; stirring constantly.

Add apples and cook-stir for 12 – 15 minutes or until apples are tender. Set aside.

Melt caramels with half and half until mixture is smooth, stirring frequently. Keep over very low heat until you are ready to use.

Beat cream cheese and 1/2 C. brown sugar until light and fluffy. Add spices, vanilla, and egg and beat until well mixed. 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 pie crust. Top with 1/2 C. pecans. Top with caramel cream cheese mixture.

Bake at 375° F. for 35-45 minutes until deep golden brown or until pie is set. Cool completely. Refrigerate several hours. Carefully melt caramel. Sprinkle remaining 1/4 cup pecans on top of cake. Drizzle caramel over the whole pie decoratively.

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