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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
  • Total Time
    Prep: 15 min. Bake: 40 min. + chilling
  • Makes
    8 servings


  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 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 large eggs, beaten
  • 1-1/2 cups apple pie filling
  • 1/3 cup chopped walnuts
  • 1/3 cup toffee bits
  • 1/3 cup chopped walnuts
  • 1/3 cup toffee bits


  • 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. 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.
Nutrition Facts
1 piece: 628 calories, 43g fat (21g saturated fat), 144mg cholesterol, 414mg sodium, 55g carbohydrate (44g sugars, 2g fiber), 9g protein.

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