Sweet Cheesecake Recipes
Taffy Apple Cheesecake
Yield: 8 to 10 servings
Ingredients
Filling
- 2 tablespoons butter
- 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
Instructions
- 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 for 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.