taffy apple cheesecake pie

Name: Taffy Apple Cheesecake Pie
Prep time: 55 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) packed brown sugar, divided; 2 tablespoon(s) butter; 5 cup(s) thinly sliced peeled tart apples; 21 - caramels; 1/2 cup(s) half-and-half cream; 1/4 package(s) (8 ounces) cream cheese, softened; 1 1/2 teaspoon(s) vanilla extract; 1 teaspoon(s) pumpkin pie spice, divided; 1 - egg, lightly beaten; 1 - unbaked deep-dish pastry shell (9 inches); 3/4 cup(s) chopped pecans; 1/2 cup(s) milk chocolate chips, chopped; 2 cup(s) whipped topping

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 -10

prep time 55 Min

cook time 35 Min

method Bake

Ingredients For taffy apple cheesecake pie

3/4 c

packed brown sugar, divided
2 Tbsp

butter
5 c

thinly sliced peeled tart apples
21

caramels
1/2 c

half-and-half cream
1/4 pkg

(8 ounces) cream cheese, softened
1 1/2 tsp

vanilla extract
1 tsp

pumpkin pie spice, divided
1

egg, lightly beaten
1

unbaked deep-dish pastry shell (9 inches)
3/4 c

chopped pecans
1/2 c

milk chocolate chips, chopped
2 c

whipped topping

How To Make taffy apple cheesecake pie

1
In a large skillet, combine 1/4 cup brown sugar and butter. Cook over medium-high heat until sugar is dissolved, stirring occasionally. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside.

2
In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently. Remove from the heat; keep warm. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth. Add egg; beat on low speed just until combined. Stir half of caramel mixture into apples. Pour into pastry shell. Combine pecans and chocolate chips; set aside 2 tablespoons for topping. Sprinkle remaining pecan mixture over apples. Fold remaining caramel mixture into cream cheese mixture. Spread over pecan mixture.
3
Cover edges loosely with foil. Bake at 375° for 20 minutes. Remove foil; bake 15-20 minutes longer or until filling is set. Cool on a wire rack. Chill for 30 minutes. Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
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