The Pioneer Woman Tasty Kitchen
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Caramel Apple Cream Cheese Pie

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Caramel apples and cheesecake! Plus it can be made ahead!

Ingredients

  • FOR THE CRUST:
  • 1 cup Graham Cracker Crumbs
  • 2 Tablespoons Sugar
  • 3 Tablespoons Butter, Melted
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese, Softened
  • 2 Tablespoons Sour Cream
  • ⅓ cups Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Diced Apple (peeled And Cored)
  • ⅓ cups Toffee Bits
  • FOR THE TOPPING:
  • ½ cups Caramel Ice Cream Topping (slightly Heated, For Ideal Pouring)
  • ½ teaspoons Ground Cinnamon
  • 2 cups Sweetened Whipped Cream
  • 2 Tablespoons Toffee Bits
  • 2 Tablespoons Caramel Ice Cream Topping

Preparation

Preheat oven to 325°F.

For the crust:

Mix graham cracker crumbs, sugar and melted butter together in the bottom of a pie plate. Press crust evenly into the bottom and up the sides of the pie plate. Bake for 5 minutes. Remove from oven and set aside.

For the filling:

Add softened cream cheese into the bowl of your stand mixer and beat at medium speed until smooth. Add sour cream and mix until combined. Add sugar and beat for 1 minute. Add egg and vanilla and mix just until combined and smooth. Fold in apple and toffee bits.

Pour into prepared pie crust and bake for 35-40 minutes or until center is set.

For the topping:
Pour 1/2 cup of caramel topping over the hot pie and smooth the top. Sprinkle cinnamon over the top. Cool on the counter for 30 minutes. Place in refrigerator and chill for 3 hours or until completely chilled.

Top with whipped cream, toffee bits and drizzle with caramel.

Enjoy!

Miss

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jessswan on 4.8.2013

This pie was absolutely heavenly! It was smooth and creamy, the apples were cooked perfectly, and it really tasted like a huge caramel apple, only so much better. My husband raved over it, and my 2 year old daughter loved the itty bitty “slice” we gave her. Thanks for sharing this great recipe. I’ll definitely be adding this to the favorite list and making it again!

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