Ingredients Jump to Instructions ↓

  1. 1 cup crushed vanilla wafers (about 30 wafers)

  2. 1/4 cup butter, melted

  3. 2 tablespoons sugar FILLING:

  4. 2 packages (8 ounces each ) cream cheese, softened

  5. 1/2 cup sugar

  6. 1/2 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  7. 1/2 teaspoon almond extract

  8. 2 eggs, beaten

  9. 1-1/2 cups apple pie filling

  10. 1/3 cup toffee bits TOPPING:

  11. 1/3 cup chopped walnuts

  12. 1/3 cup toffee bits

Instructions Jump to Ingredients ↑

  1. Combine the wafer crumbs, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. 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 3/4 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. Yield: 8 servings.


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