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Toffee Apple Cheese Pie

 Toffee Apple Cheese Pie
With a sinful vanilla wafer crust, this pie is decadent from top to bottom. Every bite is creamy, crunchy and simply fabulous.—Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 15 min. Bake: 40 min. + chilling

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon almond extract
  • 2 eggs, beaten
  • 1-1/2 cups apple pie filling
  • 1/3 cup chopped walnuts
  • 1/3 cup toffee bits
  • TOPPING:
  • 1/3 cup chopped walnuts
  • 1/3 cup toffee bits

Directions

  • Combine the wafer crumbs, butter and sugar; press onto the bottom and
  • up the sides of an ungreased 9-in. pie plate.
  • In a large bowl, beat the cream cheese, sugar, sour cream and extract
  • until smooth. Add eggs; beat on low speed just until combined.
  • Coarsely chop pie filling; cover and refrigerate 3/4 cup for
  • topping. Stir the walnuts, toffee bits and remaining pie filling
  • into cream cheese mixture. Pour into crust.
  • Bake at 325° for 40-45 minutes or until center is almost set.

2 of 2

Toffee Apple Cheese Pie (continued)

Directions (continued)

  • Cool on a wire rack for 1 hour. Refrigerate for 4 hours or
  • overnight. Just before serving, top with reserved pie filling,
  • walnuts and toffee bits. Yield: 8 servings.
Nutritional Facts: 1 piece equals 628 calories, 43 g fat (21 g saturated fat), 144 mg cholesterol, 414 mg sodium, 55 g carbohydrate, 2 g fiber, 9 g protein.