Preheat oven to 375°.
Open fruit filling and dice apples into smaller chunks. Set aside.
Prepare pie crust according to package directions. Place in 9 inch tart pan and crimp edges.
Beat cream cheese until creamy. Add caramel topping and beat again. Add egg and beat until creamy. Spread mixture into bottom of pie crust.
Spoon fruit filling gently over the cheesecake batter.
Cover the edges of the crust with foil. Bake at 375° for 40 minutes. Remove foil and bake an additional 5 minutes.
Cool on wire rack for an hour, then place in refrigerator until completely cooled.
Place unwrapped caramels and whipping cream in a small sauce pan. Stir over medium heat until melted and creamy. Let cool for 10 minutes, then drizzle over top of cooled tart.
Place chocolate chips and shortening in a microwave safe bowl. Heat 30 seconds at a time stirring and continuing to heat until melted and creamy. Drizzle over the tart.
Sprinkle pecan chips on top. Let set. Refrigerate until ready to serve.
This recipe was created by
Jocelyn began baking at five years old. Baking helps her relax when she’s feeling stressed. When she’s not in the kitchen, she enjoys doing crossfit with her husband. With all the sugar that comes out of their kitchen, working out is definitely a necessary evil!
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