Taffy Apple Cheesecake Pie

Source: Pillsbury Cookbook 1994 Bake Off

Filling:
2 tablespoons margarine
1/2 cup firmly packed brown sugar
4 medium apples, peeled, cored,
    thinly sliced (about 5 cups)
21 caramels, unwrapped
1/4 cup half-and-half
8 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1 egg

Crust:
1 (15 ounce) Pillsbury Refrigerated Pie Crust

Topping:
1/2 cup milk chocolate chips, finely chopped
3/4 cup pecans, finely chopped

Garnish:
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon pumpkin pie spice

In a large skillet over medium-high heat, melt butter and 1/2 cup brown sugar, stirring constantly. Add apples; cook and stir 12 to 15 minutes or until apples are caramel in color and tender. Set aside. Drain, if necessary.

In top of double boiler or in medium heavy saucepan over low heat, melt caramels and half-and-half until mixture is smooth, stirring frequently. Keep warm.

In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg. Beat until blended.

Prepare pie crust according to package directions for one-crust filled pie using 10 inch deep-dish pie pan or 9-inch springform pan. (Refrigerate remaining crust for a later use).

Heat oven to 375 degrees F.

Fold half of caramel mixture into cream cheese mixture. Add apple mixture to remaining caramel mixture; mix well. Spoon apple caramel mixture into crust-line pan. In small bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle remaining topping over apple mixture. Top with caramel cream cheese mixture.

Bake at 375 degrees F for 35 to 45 minutes or until deep golden brown and filling is set. Cool completely. Refrigerate 30 minutes or until cold. Fold pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 tablespoons topping. Store in refrigerator.

Serves 8 to 10