Caramel Apple Cream Cheese Pie Recipes

HANNAH'S CREAM CHEESE CARAMEL APPLE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out pastry and set aside.
• In a large bowl, blend cream cheese and powdered sugar until smooth and creamy. Set aside.
• In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour. Mix well. Add apples to cream cheese mixture and stir until apples are evenly coated. Add brown sugar mixture to apple mixture gradually, stirring after each addition.
• Pour half of apple mixture into pastry-lined pie plate. Place caramel circle over top, then pour in remaining apple mixture. Cover with second pastry. Seal edges and cut steam vent in top. Sprinkle with coarse/turbinado sugar. Place pie on baking sheet covered with aluminum foil.
• Bake in preheated oven for 45 minutes. If you notice overbrowning after 25 minutes, reduce heat to 350 degrees F (175 degrees C).

CARAMEL-APPLE CREAM CHEESE CRESCENT RING

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In 10-inch nonstick skillet, cook apples, 1/4 cup of the brown sugar and the cinnamon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp-tender and most of the liquid is absorbed.
• Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup brown sugar with electric mixer on medium speed 30 to 60 seconds or until smooth and creamy.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 6-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spread cream cheese mixture on triangles. Spoon apple mixture evenly over cream cheese on the half of each triangle closest to center of ring.
• Bring each dough triangle up over apple mixture, tucking dough under bottom of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until golden brown and dough is thoroughly baked. Cool 5 minutes.
• Drizzle with caramel topping and pecans.

CARAMEL APPLE CREAM PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender. , Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. , In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. , Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

APPLE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
• Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

CREAM CHEESE CARAMEL WALNUT APPLE PIE

Steps:

• Preheat oven and a cookie sheet to 400ºF.
• Stir together the sugar, cornstarch and cinnamon.
• Toss with the apples, vanilla and almond extract in a large mixing bowl.
• Press softened cream cheese into bottom of the pie shell.
• Pour the apple mixture into the unbaked pie shell.
• Drizzle the caramel topping over the top.
• Sprinkle with walnuts.
• Place the top crust over this and flute the edges.
• Cut slits in the top crust or poke with a fork to allow steam to escape.
• Sprinkle with sugar,and place on the preheated cookie sheet.
• Bake 45 to 50 minutes, until golden brown.
• Cover edges with foil to prevent them from burning.
• Cool for at least 1 hour before slicing.
• Serve with whipped cream, or vanilla ice cream and coffee.

CARAMEL APPLE CREAM CHEESE CRESCENT RING

Steps:

• Preheat oven to 350.
• Beat creamy cheese with sugar and vanilla until fluffy.
• Unroll crescent dough and separate.
• On a pizza pan place triangles overlapping with long pointed ends outward. So that there is about a 6" circle left in the middle of the pan.
• Spread apples over the lapped dough area.
• Drizzle caramel sauce over apples.
• Spread dollops of cream cheese mixture over the apple filling.
• Fold pointed ends of crescents over the filling and pinch into lapped dough to seal.
• Bake for 18-20 minutes or until golden brown.
• Mix Powdered sugar and milk until smooth glaze forms.
• Drizzle glaze over ring.

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

CARAMEL-APPLE CREAM CHEESE PIE

Steps:

• Spread 3 Tbsp. caramel topping onto bottom of crust. Beat cream cheese and sugar in medium bowl with mixer until blended. Stir in COOL WHIP. Spoon into crust; top with pie filling and nuts.
• Refrigerate 3 hours.
• Drizzle remaining caramel topping evenly onto 8 serving plates just before serving; top each with piece of pie.

CARAMEL APPLE CREAM PIE

Steps:

• In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
• In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
• Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
• In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

CARAMEL APPLE CREAM CHEESE PIE

Steps:

• Preheat Oven to 375.
• Line Pie plate with crust.
• Peel and Julienne apples (Cut into thin strips) and place in bottom of crust.
• Sprinkle cinnamon over apples.
• Mix eggs, sugar,salt, melted butter, and corn syrup with a hand beater or whip.
• Pour egg and sugar mixture over apples.
• Bake until set, 40 to 50 minutes. Let cool.
• In sauce pan, melt butter, add sugar and cook over medium heat until sugar caramelizes and turns brown.
• Turn off heat and slowly stir in cream. Let cool slightly.
• Whip cream cheese and caramel sauce with a mixer on high until light and fluffy.
• Cover pie with caramel cream cheese
• Serve with whipped cream and sprinkle with raw sugar.