Cream Cheese Caramel Apple Pie Recipes

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.

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 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.

CREAM CHEESE CARAMEL PIE

Steps:

• Preheat oven to 350º.
• In bowl, combine flour, sugar, peanut butter, and butter.
• Mix thoroughly.
• Press onto bottom and sides of 9-inch pie plate to form crust.
• Bake for 15-20 minutes or until set and edges start to brown.
• Cool completely on wire rack.
• In medium bowl, stir together cream cheese, powdered sugar, and vanilla until smooth.
• Spread evenly in pie shell.
• Top with 1/3 cup caramel ice cream topping.
• Refrigerate at least 2 hours before serving.
• Garnish with whipped cream, peanuts and additional caramel ice cream topping if desired.

CARAMEL APPLE CREAM PIE

Steps:

• Line pastry shell with double thickness of foil.
• Bake at 450°F for 8 minutes; remove foil and bake another 5 minutes.
• Cool.
• Melt butter and brown sugar.
• Stir in apples and spices; simmer until apples are tender.
• Stir in flour; cook and stir for 1 minutes; set aside.
• Melt caramels with milk (I use the microwave) and drizzle over prepared pastry shell.
• Spoon apples over caramel; set aside.
• Combine cream Cheese, sugar, egg, lemon juice and vanilla. Beat until smooth.
• Pour over apples.
• Bake at 350°F for 35-45 minutes or until knife inserted into cream cheese comes out clean.
• Cool.
• Chill before serving.
• Enjoy!

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.

APPLE-CREAM CHEESE PIE

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
• Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
• Reduce oven temp to 350.
• In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
• In a large bowl gently mix apple layer ingredients, set aside.
• Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
• Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
• Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
• Let pie cool 1 hour prior to eating. Store pie in fridge.

CREAM CHEESE CARAMEL APPLE PIE

Steps:

• Preheat oven to 375 degrees F.
• 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, and 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 over browning after 25 minutes, reduce heat to 350 degrees F.
• Note: Turbinado sugar is organic sugar, but you can you regular sugar if you can't find the organic kind.