Taffy Apple Cheesecake

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  • 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


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


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


  1. In large skillet over medium-high heat, melt butter and brown sugar, stirring constantly.
  2. Add apples; cook and stir for 12 to 15 minutes or until apples are caramel in color and tender. Drain, if necessary. Set aside.
  3. 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.
  4. In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy.
  5. Add 1/2 teaspoon pumpkin pie spice, vanilla extract and egg; beat until blended.
  6. Prepare pie crust according to package directions for one-crust filled pie.
  7. Heat oven to 375 degrees F.
  8. Fold half of caramel mixture into cream cheese mixture.
  9. Add apple mixture to remaining caramel mixture; mix well. Spoon apple caramel mixture into crust.
  10. In small bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle remaining topping over apple mixture. Top with caramel cream cheese mixture.
  11. Bake at 375 degrees F for 35 to 45 minutes, or until deep golden brown and filling is set.
  12. Cool completely.
  13. Refrigerate for 30 minutes or until cold.
  14. Fold 1 teaspoon pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 tablespoons topping.
  15. Store in refrigerator.

Yield: 8 to 10 servings