Taffy Apple Cheesecake Pie

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Ingredients

  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup brown sugar
  • 2 tablespoons butter
  • 5 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups tart apple
  • 21 caramel
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup half-and-half cream
  • 8 ounces cream cheese
  • 1 eggs
  • 1.50 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 pastry shells
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup pecans
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup milk chocolate chips
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped topping

Use imperial measurements

Method

How to make Taffy Apple Cheesecake Pie

  • 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.
  • In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently. Remove from the heat; keep warm.
  • In a large mixing bowl, beat cream cheese and remaining brown sugar until fluffy.
  • Beat in the egg, vanilla and 1/2 teaspoon pumpkin pie spice until smooth.
  • 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.
  • 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.

(Courtesy of Food.com)