Apple Crisp Cheesecake Bites

• Vegetarian

• Produce

  • 3 Apples

• Condiments

  • 1 Caramel sauce, jarred

• Baking & Spices

  • 1/3 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Cornstarch
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Snacks

  • 5 Oatmeal cookies

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 (14-oz. can Condensed milk, sweetened
  • 2 (8-oz. packages Cream cheese

Found on delish.com

Description

Ingredients

• 1 refrigerated pie crust
• 2 (8-oz.) packages cream cheese, softened
• 1 (14-oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• 3 apples, diced
• 3 tbsp. unsalted butter
• 1/3 c. brown sugar
• 1/2 tsp. cinnamon
• 1 tsp. cornstarch
• 5 oatmeal cookies, crumbled
• Jarred caramel sauce, for drizzling

Directions

• Preheat oven to 350 degrees F.Cut out the pie crust using the mouth of a large glass (press the glass mouth-side down onto the rolled-out crust, twisting to create mini crusts). Place pie dough discs in the wells of a greased muffin tin. Bake until lightly golden, 8 to 10 minutes. Set aside to cool.Make the cheesecake filling: Beat cream cheese until light and fluffy. Slowly beat in sweetened condensed milk and vanilla, scraping down the sides as necessary, until combined. Spoon filling into pie cups, filling 2/3 of the way. Refrigerate until set, about 1 to 1 1/2 hours.Make the apple topping: Sauté apples in butter, brown sugar, and cinnamon until softened, about 3 to 4 minutes. Add cornstarch, stirring until combined (this will thicken the sauce). Spoon sautéed apples into each cheesecake cup, filling it to the top.Top each with crumbled cookies and a drizzle of caramel sauce.