Caramel Apple Cheesecake Peanut Butter Cookie Pizza & a Musselman's Giveaway! #AppleButterSpin

• Vegetarian

• Produce

  • 1 Gala apple, medium
  • 1 Granny smith apple, medium

• Condiments

  • 1/3 cup Musselman's apple butter
  • 1 pkg Reese's peanut butter cups, miniature

• Baking & Spices

  • 1/2 cup Caramel sundae topping, prepared
  • 1/4 cup White sugar

• Bread & Baked Goods

  • 1 Roll

• Dairy

  • 1 pkg Cream cheese

Found on thedomesticrebel.com

Description

Ingredients

• 1 roll prepared refrigerated peanut butter cookie dough (I like Pillsbury brand), room temperature
• 1 pkg (8 oz) cream cheese, softened
• ⅓ cup Musselmans Apple Butter
• ¼ cup white sugar
• 1 medium Granny Smith apple, chopped into thin, bite-sized pieces
• 1 medium Gala apple, chopped into thin, bite-sized pieces
• 1 pkg Miniature Reeses Peanut Butter Cups
• ½ cup prepared caramel sundae topping

Directions

• Preheat oven to 350 degrees F. Liberally grease a pizza stone with cooking spray. If you do not have a pizza stone, grease a standard cookie sheet instead. Set aside.
• Unwrap the package of cookie dough and using the heels of your hands, gently knead the cookie dough into a round pizza shape. I rolled mine almost the entire size of the stone with about an inch margin all around. Pat into an even layer and bake for about 12-15 minutes or until the top is set and golden. Do not over bake. Cool completely on the stone/baking sheet.
• Meanwhile in a medium bowl, beat together cream cheese, apple butter and sugar with an electric mixer for about a minute or until smooth & blended. Spread the mixture evenly on top of the cooled cookie pizza, leaving a small border around the edges for the crust.
• Top the cheesecake mixture evenly with the apples and the Reeses candies. Lastly, drizzle the caramel onto the pizza. Cut into slices and serve immediately. To make this pizza EXTRA indulgent, top with ice cream!!