Ingrédients pour Taffy Apple Cheesecake Pie
- 1/4 cup (50g) packed light brown sugar
- 2 tablespoons (30g) unsalted butter
- Tart Apples
- 14 oz (397g) caramel candies
- Half And Half Cream
- 16 oz (454g) cream cheese
- 2 large eggs
- Vanilla Extract
- 1 1/2 teaspoon pumpkin pie spice
- Pastry Shells
- 1/2 cup (60g) chopped pecans
- Milk Chocolate Chips
- 1 cup (240ml) whipped topping
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Comment préparer Taffy Apple Cheesecake Pie
- In a large skillet, combine 1/4 cup (50g) packed light brown sugar and 2 tablespoons (30g) unsalted butter.
- Cook over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture begins to bubble.
- Add 2 medium apples (about 1 1/2 cups peeled and sliced), such as Granny Smith or Honeycrisp.
- Cook uncovered for 12-15 minutes, or until apples are tender, stirring occasionally.
- Drain the apples well and set aside.
- In a medium saucepan, combine 14 oz (397g) caramel candies and 1/2 cup (120ml) heavy cream.
- Cook over low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth.
- Remove from heat and keep warm.
- In a large bowl, beat 16 oz (454g) cream cheese until smooth. Gradually beat in 1/4 cup (50g) packed light brown sugar until fluffy.
- Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract and 1/2 teaspoon pumpkin pie spice until smooth and well combined.
- Stir half of the caramel mixture into the cooked apples.
- Pour the apple mixture into a 9-inch unbaked pie crust.
- Combine 1/2 cup (60g) chopped pecans and 1/2 cup (70g) semi-sweet chocolate chips.
- Set aside 2 tablespoons of the pecan mixture for garnish.
- Sprinkle the remaining pecan mixture evenly over the apples in the pie crust.
- Fold the remaining caramel mixture into the cream cheese mixture until just combined.
- Spread the cream cheese mixture evenly over the pecan-apple layer.
- Cover the edges of the pie crust loosely with aluminum foil to prevent over-browning.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the filling is set and lightly golden brown.
- Cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to fully set.
- Before serving, combine 1 cup (240ml) whipped topping with 1/4 teaspoon pumpkin pie spice.
- Spread the whipped topping mixture evenly over the cooled pie.
- Sprinkle with the reserved pecan mixture.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
192g
Fat
74g
Carbs
22g
