Apple Pie Cheesecake
Fall inspired pie with apple and cream cheese.
Ingredients
- 1 1 1lbs Package sugar cookie dough or snickerdoodle
- 1/2 cup softened butter
- 1 Tbs melted butter
- 1 tsp cinnamon
- 1 8 oz package of cream cheese
- 1/4 cup granulated sugar
- 1 Tbs all purpose flour
- 1 tsp vanilla
- 1 egg
- 1 15 oz can apple pie filling
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350 º F
- Grease a 9 inch glass pie plate.
- Place the pouch of cookie dough mix into a large bowl. Add ½ cup of butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumb mixture into the bottom of your greased pie plate, and up the sides. Bake for 10 minutes and set aside.
- With remaining crumbs add 1 Tbsp melted butter and stir together until just combined.
- In a medium bowl with a hand mixer, beat cream cheese until smooth. Add the sugar and flour, and mix until well incorporated. Add the vanilla and egg, beat until the batter is smooth
- In a small bowl, add the ½ tsp cinnamon, stir to combine.
- Spread the cream cheese mixture into the bottom of the cookie crust. Spoon the chopped up apples over the cream cheese layer. (Try to get mostly apples, not just the filling onto the cream cheese.) Trust me it makes it 10 times better.
- Sprinkle the remaining cookie mixture over the apple evenly. Bake for about 35 minutes or until the top is golden brown. Let cool completely, refrigerate the pie at least 3 hours before serving.