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Toffee Apple Cheese Pie


Published: Friday, October 12, 2018

Crust:

1 c. crushed vanilla wafers (about 30 wafers)

¼ c. butter, melted

2 Tbsp. sugar

Filling:

2 (8 oz.) pkg. cream cheese, softened

½ c. sugar

½ c. reduced-fat sour cream

½ tsp. almond extract

2 eggs, beaten

1½ c. apple pie filling

1/3 cup chopped walnuts

1/3 cup toffee bits

Topping:

1/3 c. chopped walnuts

1/3 c. toffee bits

For crust, combine the wafer crumbs, butter and sugar; press onto the bottom and up the sides of an ungreased 9" pie plate.

In a large bowl, beat the cream cheese, sugar, sour cream and extract until smooth. Add eggs; beat on low speed just until combined.

Coarsely chop pie filling; cover and refrigerate ¾ cup for topping. Stir the walnuts, toffee bits and remaining pie filling into cream cheese mixture. Pour into crust.

Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Just before serving, top with reserved pie filling, walnuts and toffee bits. —8 servings.

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