Caramel Apple Cheesecake Pie recipe
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Ingredients
- 1 ¼ cups packed brown sugar, divided 3 tablespoons butter 5 cups thinly sliced peeled tart apples 20 caramels ½ cup half-and-half 1 (8 ounce) package cream cheese, softened 1 tablespoon vanilla extract 2 teaspoons ground cinnamon, divided 1 egg, lightly beaten 1 (9 inch) unbaked deep-dish pastry shell ¾ cup chopped pecans 2 cups whipped topping
Nutrition Info
- 521.9 caloriescarbohydrate: 64.1 gcholesterol: 58.3 mgfat: 28.2 gfiber: 2.4 gprotein: 5.3 gsaturatedFat: 12.1 gservingSize: -sodium: 265.6 mgsugar: 49.2 gtransFat: : -unsaturatedFat: : -
Directions Caramel Apple Cheesecake Pie
Directions
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Combine 3/4 cup brown sugar and butter in a large skillet. Cook over medium-high heat until sugar has dissolved, stirring occasionally, 3 to 4 minutes. Add apples and cook uncovered, stirring occasionally, until apples are tender, 12 to 15 minutes. Drain and set aside.
Combine caramels and half-and-half in a large, heavy saucepan. Cook over low heat, stirring frequently until smooth, 10 to 15 minutes. Remove from heat, keep warm.
Beat cream cheese, remaining 1/2 cup brown sugar, vanilla extract, and 1 1/2 teaspoons cinnamon together using an electric mixer in a large bowl until smooth. Add egg, beat on low speed until just combined.
Stir 1/2 the caramel mixture into apples and pour into pastry shell. Sprinkle pecans over apples, reserving 2 tablespoons for topping. Fold remaining caramel mixture into cream cheese mixture, spread over pecans. Cover edges loosely with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil, return to the oven and bake until filling is set, 15 to 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Chill in the refrigerator for 30 minutes.
Combine whipped topping and remaining 1/2 teaspoon cinnamon, spread over pie just before serving. Sprinkle with reserved pecans.