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Taffy Apple Cheesecake Pie |
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Serves: 10 Print this RecipeMary Ann Sasso - Franklin Park, Illinois. Bake-Off® Contest 36, 1994. It's both cheesecake and caramel apples, a culinary inspiration! FILLING 2 tablespoons butter or margarine 1/2 cup firmly packed brown sugar 4 medium apples, peeled, cored, and thinly sliced (about 5 cups) 21 caramels, unwrapped 1/4 cup half-and-half 1 (8-ounce) package cream cheese, softened 1/2 cup firmly packed brown sugar 1/2 teaspoon pumpkin pie spice 1 1/2 teaspoons vanilla extract 1 egg CRUST 1/2 (15-ounce) package refrigerated pie crust (1 crust) TOPPING 1/2 cup milk chocolate chips, finely chopped 3/4 cup pecans, finely chopped GARNISH 1 teaspoon pumpkin pie spice 1 (8-ounce) container frozen whipped topping, thawed In large skillet over medium-high heat, melt butter and 1/2 cup brown sugar, stirring constantly. Add apples; cook and stir 12 to 15 minutes or until apples are caramel in color and tender. Set aside. In top of double boiler or in medium heavy saucepan over low heat, melt caramels with half-and-half until mixture is smooth, stirring frequently.* Keep warm. In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg; beat until blended. Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 10-inch deep-dish pie pan or 9-inch springform pan. Heat oven to 375°F. Fold half of caramel mixture into cream cheese mixture. Add apple mixture to remaining caramel mixture; mix well. Spoon apple caramel mixture into crust-lined pan. In small bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle remaining topping over apple mixture. Top with caramel cream cheese mixture. Bake at 375°F. for 35 to 45 minutes or until deep golden brown and filling is set. Cool completely. Refrigerate 30 minutes or until cold. Fold 1 teaspoon pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with 2 tablespoons reserved topping. Store in refrigerator. *TIP: To prepare caramel filling in microwave, in small microwave-safe bowl combine caramels and half-and-half. Microwave on HIGH for 1 1/2 to 2 minutes, stirring once halfway through cooking. Stir until smooth. Nutrition Per Serving: Calories 560; Protein 6g; Carbohydrate 64g; Fat 33g; Sodium 260mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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