Shelly's Recipe

TAFFY APPLE CHEESECAKE PIE

Category: Pies - Cream and Custard

3/4 cup packed brown sugar, divided
2 tbsp butter
5 cups thinly sliced peeled tart apples
21 caramels
1/2 cup half-and-half cream
1 (8 oz) pkg cream cheese, softened
1 egg
1 1/2 tsp vanilla extract
1 tsp pumpkin pie spice, divided
1 (9 inch) unbaked deep-dish pastry shell
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 cream cheese and remaining brown sugar until fluffy. Beat in the egg, vanilla and 1/2 tsp pumpkin pie spice until smooth.

Stir half of caramel mixture into apples. Pour into pastry shell. Combine pecans and chocolate chips; set aside 2 tbsp 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.