Taffy-Apple Cheesecake Pie
Submitted by scottchef
Taffy-apple cheesecake pie with caramelized apples, melted caramels, cream cheese filling, and a pecan-chocolate chip crumble. A fall dessert that combines caramel apples and cheesecake in every bite.
YIELD
10 servingsPREP
20 minCOOK
60 minREADY
110 minImagine a caramel apple, a cheesecake, and a pecan pie walked into a kitchen and decided to become one dessert. That’s this pie.
Apples cook down in butter and brown sugar until they’re soft and deeply caramelized, then get folded into a warm, silky sauce of melted caramels and half-and-half.
A cream cheese filling swirled with pumpkin pie spice, vanilla, and more brown sugar layers right on top, and a scattering of chopped milk chocolate and pecans adds crunch and richness to every slice.
Bake it until set, chill it down, then crown the whole thing with pumpkin-spiced whipped topping.
This is the pie that ends Thanksgiving dinner on a standing ovation.
Variations
- Gingersnap crust. Swap the refrigerated pie crust for a pressed gingersnap crumb crust that echoes the warm spices in the filling.
- Salted caramel version. Sprinkle flaky sea salt over the top before serving for a sweet-salty contrast that takes this into bakery territory.
- Granny Smith for tartness. Use tart apples instead of sweet ones if you want more contrast against all that caramel and brown sugar.
Kitchen Tips
- Cook the apples until truly caramelized. Twelve to fifteen minutes isn’t just a suggestion. You want deep golden, soft, butter-soaked slices, not firm fruit.
- Melt the caramels slowly. Low heat and constant stirring prevents scorching. A double boiler is the safest route, but a heavy saucepan on low works too.
- Chill before topping. The pie needs to be completely cold before the whipped topping goes on, or it’ll slide right off.
Ingredients
Directions
In a skillet over medium-high heat, melt butter and ½ cup brown sugar stirring constantly.
Add apples; cook and stir 12 to 15 minutes or until apples are carmel in color and tender.
Ser aside.
Drain if neccessary.
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 ½ cup brown sugar until light and fluffy.
Add ½ 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 (refrigerate remaining crust for a later use).
Heat oven to 375℉ (190℃).
Fold half of caramel mixture into cream cheese mixture.
Add apple mixture to remaining caramel mixtue; mix well.
Spoon apple caramel mixture into crust-lined pan.
In small bowl, combine topping ingredients; reserve 2 tablespoons mixture.
Sprinkle remaining mixture over apple mixture.
Top with caramel cream cheese mixture, Bake at 375℉ (190℃) 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 reserved 2 tablespoons topping.
Store in refrigerator.
Tip: to prepare caramel fillin in microwave, in small microwave -safe bowl, combine caramels and half-and-half.
Microwave on HIGH for 1½ to 2 minute stirring once halfway through cooking.
Stir until smooth.
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