Sugar Cookie Apple Cheesecake Pie

• Produce

  • 1 1/4 cups Apple pie filling with more fruit

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1 tbsp Gold medal all-purpose flour
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 9/16 cup Butter
  • 1 package Cream cheese

• Other

  • 1 Pouch (1 lb 1.5 oz betty crocker™ sugar cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup butter, softened
• 1 tablespoon butter, melted
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 tablespoon Gold Medal™ all-purpose flour
• 1 teaspoon vanilla
• 1 egg
• 1 1/4 cups apple pie filling with more fruit, chopped (from 21-oz can)
• 1/2 teaspoon ground cinnamon

Directions

• 1 Heat oven to 350°F. Grease 9-inch glass pie plate with shortening.
• 2 In large bowl, stir together cookie mix and 1 1/2 teaspoons cinnamon. Add 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press half (about 2 cups) of the crumbly mixture in bottom and up side of pie plate. Bake 10 minutes.
• 3 Meanwhile, add 1 tablespoon melted butter to remaining crumbly mixture; toss to combine. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and flour; blend well. Add vanilla and egg; beat until smooth. In another small bowl, mix apple pie filling and 1/2 teaspoon cinnamon.
• 4 Spread cream cheese mixture in cookie crust. Spoon apple pie filling over cream cheese mixture. Distribute crumbly mixture over top of pie.
• 5 Bake 33 to 38 minutes or until top of pie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining pie.

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