Directions:
- Preheat oven to 325°F.
- Mix ginger snap crumbs, butter, and 2 T sugar and press into bottom and sides of a 9-inch pie plate.
- Beat cream cheese, 1/2 cup sugar and vanilla with mixer til blended.
- Add sour cream and mix well.
- Add eggs, one at a time, bleating after each until just blended.
- Stir in half EACH of the pie filling, nuts and toffee bits.
- Pour into crust.
- Bake 35 minutes or until center is almost set.
- Cool and refrigerate 4 hours.
- Top with remaining apple pie filling, nuts and toffee.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 854.16 Kcal (3576 kJ) | ||
| Calories from fat | 454.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.52g | 78% | |
|---|---|---|---|
| Cholesterol | 145.56mg | 49% | |
| Sodium | 375.89mg | 16% | |
| Potassium | 240.6mg | 5% | |
| Total Carbs | 93.55g | 31% | |
| Sugars | 47.62g | 190% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 368.17 Kcal (1541 kJ) | ||
| Calories from fat | 195.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.77g | 78% | |
|---|---|---|---|
| Cholesterol | 62.74mg | 49% | |
| Sodium | 162.02mg | 16% | |
| Potassium | 103.71mg | 5% | |
| Total Carbs | 40.32g | 31% | |
| Sugars | 20.53g | 190% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 4.88g | 23% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.6mg | 8% | |
| Calcium | 34.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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