Taffy Apple Cheesecake Pie Recipe

How to Make Taffy Apple Cheesecake Pie

1. In a large skillet, combine 1/4 cup (50g) packed light brown sugar and 2 tablespoons (30g) unsalted butter.
2. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture begins to bubble.
3. Add 2 medium apples (about 1 1/2 cups peeled and sliced), such as Granny Smith or Honeycrisp.
4. Cook uncovered for 12-15 minutes, or until apples are tender, stirring occasionally.
5. Drain the apples well and set aside.
6. In a medium saucepan, combine 14 oz (397g) caramel candies and 1/2 cup (120ml) heavy cream.
7. Cook over low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth.
8. Remove from heat and keep warm.
9. 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.
10. 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.
11. Stir half of the caramel mixture into the cooked apples.
12. Pour the apple mixture into a 9-inch unbaked pie crust.
13. Combine 1/2 cup (60g) chopped pecans and 1/2 cup (70g) semi-sweet chocolate chips.
14. Set aside 2 tablespoons of the pecan mixture for garnish.
15. Sprinkle the remaining pecan mixture evenly over the apples in the pie crust.
16. Fold the remaining caramel mixture into the cream cheese mixture until just combined.
17. Spread the cream cheese mixture evenly over the pecan-apple layer.
18. Cover the edges of the pie crust loosely with aluminum foil to prevent over-browning.
19. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
20. Remove the foil and bake for an additional 15-20 minutes, or until the filling is set and lightly golden brown.
21. Cool completely on a wire rack.
22. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to fully set.
23. Before serving, combine 1 cup (240ml) whipped topping with 1/4 teaspoon pumpkin pie spice.
24. Spread the whipped topping mixture evenly over the cooled pie.
25. Sprinkle with the reserved pecan mixture.
26. Refrigerate leftovers.