Taffy Apple Cheesecake

Filling:
2 tablespoons butter or margarine
1/2 cup firmly packed brown sugar
4 medium apples, peeled and cored, thinly sliced (about 5 cups)
21 caramels, unwrapped
1/4 cup half-and-half
8 ounces 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 (10-inch) deep dish frozen pie crust

Topping:
1/2 cup milk chocolate chips, finely chopped
3/4 cup pecans, finely chopped

Garnish:
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon pumpkin pie spice

In large skillet over medium-high heat, melt butter and brown sugar, stirring constantly. Add apples; cook and stir for 12 to 15 minutes or until apples are caramel in color and tender. Drain, if necessary. Set aside.

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. 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 extract and egg; beat until blended.

Prepare pie crust according to package directions for one-crust filled pie.

Heat oven to 375 degrees 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.

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 degrees 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.

Yield: 8 to 10 servings