Taffy Apple Cheesecake Pie

Serves: 10
Total Calories: 403


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

1/2 (15-ounce) package refrigerated pie crust (1 crust)

1/2 cup milk chocolate chips, finely chopped
3/4 cup pecan, finely chopped

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.

Nutritional Facts:

Serves: 10
Total Calories: 403
Calories from Fat: 210

This Taffy Apple Cheesecake Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
Almond Macaroon Cherry Pie
Apple Date Pie
Apple Nut Cookie Tart
Apple Nut Lattice Tart
Apricot Coconut Cream Pie
Apricot Tea Tart
Buttered Rum Banana Pecan Pie
Caramel Candy Pie
Caribbean Truffle Pie
Cherry-Berry Pie
Chocolate Caramel Satin Pie
Chocolate Dream Pie
Chocolate Orange Layer Pie
Chocolate Silk Pecan Pie
Chocolate Swirl Coconut Almond Tart
Chocolate-Laced Apricot Walnut Tart
Coconut Fudge Crescent Tart
Coffee Crunch Chocolate Tart
Company's Coming Cashew Pie
Cranberry Cheesecake Tart
Cream Cheese Brownie Pie
French Silk Chocolate Pie
Frost-on-the-Pumpkin Pie
Fudge Crostata with Raspberry Sauce
Grandmother's Raisin Cream Pie
Lemon Cloud Pie
Lemon Luscious Pie
Luscious Almond Caramel Pie
Melba Streusel Pie
Mystery Pecan Pie
Open Sesame Pie
Orange Kist Coconut Cream Pie
Peacheesy Pie
Peanut Butter Luster Pie
Pecan Caramel Tart
Pennsylvania Dutch Cake and Custard Pie
Pineapple Blueberry Cream Tart
Pineapple Crunch Pie
Raspberry Angel Cream Pie
Strawberry Devonshire Pie
Taffy Apple Cheesecake Pie
Tangy Crescent Nut Tart
Taste o' Lemon Cream Tart
Toffee Dream Pie
Topsy Turvy Apple Pie
Vienna Chocolate Pie
White Chocolate Pecan Mousse Pie
Winter Fruit Pie

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