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Taffy Apple Cheesecake Pie

 Taffy Apple Cheesecake Pie
I prepare this dessert many times during apple season. But it's actually great for any occasion. The pie combines the fabulous flavors of caramel apples and cheesecake. —Leona Rothbauer, Bloomer, Wisconsin
8-10 ServingsPrep: 55 min. Bake: 35 min. + chilling


  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons butter
  • 5 cups thinly sliced peeled tart apples
  • 21 caramels
  • 1/2 cup half-and-half cream
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon pumpkin pie spice, divided
  • 1 egg, lightly beaten
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup chopped pecans
  • 1/2 cup milk chocolate chips, chopped
  • 2 cups whipped topping


  • In a large skillet, combine 1/4 cup brown sugar and butter. Cook over
  • medium-high heat until sugar is dissolved, stirring occasionally.
  • Add apples. Cook, uncovered, for 12-15 minutes or until apples are
  • tender, stirring occasionally; drain and set aside.
  • In a large heavy saucepan, combine caramels and cream; cook over low
  • heat, stirring frequently. Remove from the heat; keep warm. In a
  • large bowl, beat the cream cheese, remaining brown sugar, vanilla
  • and 1/2 teaspoon pie spice until smooth. Add egg; beat on low speed
  • just until combined.

2 of 2

Taffy Apple Cheesecake Pie (continued)

Directions (continued)

  • Stir half of caramel mixture into apples. Pour into pastry shell.
  • Combine pecans and chocolate chips; set aside 2 tablespoons for
  • topping. Sprinkle remaining pecan mixture over apples. Fold
  • remaining caramel mixture into cream cheese mixture. Spread over
  • pecan mixture.
  • Cover edges loosely with foil. Bake at 375° for 20 minutes.
  • Remove foil; bake 15-20 minutes longer or until filling is set. Cool
  • on a wire rack. Chill for 30 minutes.
  • Combine whipped topping and remaining pumpkin pie spice; spread over
  • pie just before serving. Sprinkle with reserved pecan mixture.
  • Refrigerate leftovers. Yield: 8-10 servings.
Nutritional Facts: 1 piece equals 501 calories, 29 g fat (14 g saturated fat), 61 mg cholesterol, 222 mg sodium, 57 g carbohydrate, 3 g fiber, 6 g protein.